Vitamins - Nutritional Facts, Best Food Sources, Functions of Vitamins*

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Vitamin K

Best Food Sources for Vitamin K

Green leafy vegetables including parsley, kale, spinach, mustard greens, turnip greens, Swiss chard, Romaine lettuce, Brussel sprouts, asparagus, cabbage. Also oregano, celery, black pepper, thyme, green beans, carrots, tomato, and cauliflower.

Vitamin K Food Source	Unit	Serving Size	Vitamin K Content
Parsley	mcg	1 Tablespoon, raw	62.3
Kale	mcg	1 cup, raw, chopped	547.4
Spinach	mcg	1 cup, raw	144.9
Mustard Greens	mcg	1 cup, raw, chopped	278.5
Turnip Greens	mcg	1 cup, raw, chopped	138.1
Swiss Chard	mcg	1 cup	298.8
Romaine Lettuce	mcg	1 cup, shredded	48.2
Brussels Sprouts	mcg	1 cup, raw	155.8
Asparagus	mcg	1 cup, raw	55.7
Cabbage	mcg	1 cup, chopped, raw	67.6
Oregano	mcg	1 teaspoon, ground, dried	11.2
Celery	mcg	1 cup, raw, chopped	29.6
Black Pepper	mcg	1 teaspoon	3.4
Thyme	mcg	1 teaspoon, ground	73.7
Green Beans	mcg	1 cup, raw	15.8
Carrots	mcg	1 medium raw	8.1
Tomato	mcg	1 cup of cheery tomatoes	11.8
Cauliflower	mcg	1 cup, raw	16.0

Deficiency Signs & Symptoms of Vitamin K

Toxicity Signs & Symptoms of Vitamin K

How Vitamin K is Used in the Body

Therapeutic Benefits of Vitamin K

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* Based on USDA facts and information.

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