Vitamin K - where is it contained? What is the use?

Everyone knows about the benefits of vitamins C, B, A and other well-known. But much less is said about vitamin K. Let's talk about the benefits of vitamin K and where it is contained.

Vitamin K, or phylloquinone belongs to the group of fat-soluble vitamins. Why specifically K - because the name is formed from the word coagulation, which means the clotting of blood. Vitamin K, obtained artificially, is water-soluble and is called vikasol. Preparations with vitamin K for the elderly should be taken with caution, as they cause an increase in blood coagulability, and this is a real threat of the formation of large blood vessels clots, that is, blood clots.

In medicine, vitamin K is used for various bleeding, as well as for diseases of the respiratory and digestive systems, to maintain a normal state with cirrhosis of the liver.

Properties of Vitamin K



Vitamin K stimulates the production of prothrombin in the liver, which plays a big role in blood coagulability. Vitamin K is used for severe bleeding, such as menstrual bleeding. In addition, vitamin K is used in cases where the patient has long been taking sulfonamide drugs or products containing salicylic acid. Vitamin K is a participant in the synthesis of bone tissue, metabolic processes, it affects the peristalsis of the gastrointestinal tract, is involved in regulating the level of calcium in the body.

The daily intake of vitamin K is on the average 70-80 micrograms for an adult.

Sources of vitamin K



Vitamin K is in abundance in green vegetables and in greenery, that is, in parsley, all varieties of cabbage, spinach, salad. Vitamin K is present in vegetable oils - olive, soy, there is it in walnuts, in milk and eggs, in fish oil. As for meat and other animal sources, there is very little vitamin K in the meat, there is practically no meat in it, except for pork liver and eggs. Moreover, animals that are destined for slaughter are fed with such foods that can not lead to the accumulation of vitamin K in their organisms. In root crops and fruits, there is vitamin K, but in small quantities.

In general, practical all green contains vitamin K - leaves of nettle, birch, raspberry, alfalfa, kelp, green tea, shepherd's bag, oats as well. There is vitamin K and in cereals - in rye, wheat.

Let's give you a list of the foods most rich in vitamin K:

  • Pork liver - 600 mkg,

  • leaf green cabbage - 500 μg per 100 g of product,

  • spinach - 350 mcg,

  • cabbage broccoli - 210 mcg,

  • cress salad - 200 mcg,

  • cauliflower - 80 mcg,

  • chicken egg - 20 mcg,


  • What leads to a lack of vitamin K?



    Insufficient vitamin K in the body can lead to hemorrhagic diathesis, which is characterized by increased hemorrhage, numerous hemorrhages in the skin. The cause of this phenomenon is the lack of prothrombin.