VITAMIN K is a fat-soluble vitamin that plays a key role in blood clotting and maintaining bone health. There are two natural types: vitamin K1 (phylloquinone), found mainly in plant foods, and vitamin K2 (menaquinone), derived from bacterial fermentation products and some animal foods.

Properties and health benefits of vitamin K:

Vitamin K is essential for the proper functioning of the body and is involved in blood clotting, which prevents bleeding and helps heal wounds.

Bone health. It participates in calcium metabolism and contributes to proper bone mineralization, which is important for maintaining bone health and preventing osteoporosis.

Heart health: Research indicates that adequate levels may reduce the risk of atherosclerosis and heart disease, including by inhibiting the calcification of blood vessels.


Vitamin K is found in both plant and animal products.

Sources of vitamin K1 are:

  • green leafy vegetables (e.g. kale, spinach, cabbage, lettuce)
  • cruciferous vegetables (e.g. broccoli, Brussels sprouts, cauliflower)
  • green peas
  • legumes (e.g., beans, lentils)

Sources of vitamin K2 are:

  • bacterial fermentation products (e.g., pickles, some types of cheese)
  • liver
  • eggs
  • meat (especially poultry meat)

Dosage: 50-100 mcg per day.