Food rich in vitamin k include,easy recipes to bake cookies,dinner ideas for two indian railways,quick healthy recipes australia forum - Good Point

Author: admin, 13.02.2014. Category: Recipes For Losing Weight

Table of Contents:List of Food Sources Rich in Vitamin KOther Vitamin K Rich FoodsVitamin K is an important nutrient necessary for the synthesis of various proteins that work as mediators in coagulation and anti-coagulation of blood. This vitamin is available in the form of diet supplements; however, it is usually not necessary to take these supplements as one can easily fulfill the vitamin K requirements of the body by eating foods rich in this vitamin. The bright green spinach leaves are counted among the healthiest and most popular leafy vegetables in the world. It is one of the most popular types of cruciferous vegetables with one cup of cooked mustard greens containing 419.30 mcg vitamin K. Broccoli is one of the most well-known and highly nutritious green vegetables available throughout the world.
This is a fleshy green vegetable rich in a wide range of vitamins, minerals and other nutrients.
Leeks are varieties of allium vegetables having a unique combination of many sulfur-containing nutrients and flavonoids. Foods like bread crumbs (dried, grated and seasoned), pie crust (cookie type) and miso (a paste made using fermented soybeans, rice malt or barley to be used in sauces and soups) are also counted among good vitamin K sources.
Vitamin K is a fat-soluble vitamin, so it gets stored by the body in fat tissue and in the liver. It is rare to have a vitamin K deficiency, because in addition to being found in leafy green foods, the bacteria in your intestines can produce vitamin K. It’s good to note that freezing foods may destroy vitamin K, but heat does not affect it. Disclaimer: The entire contents of this website are based upon the opinions of Anne Ricci, unless otherwise noted.
It iѕ аlѕо nееdеd fоr thе synthesis of bоnе proteins.  A vitamin K deficiency can lеаd tо heart diѕеаѕе, wеаkеnеd bоnеѕ, tooth decay and саnсеr.
Muсh of the vitаmin K in оur diеtѕ соmеѕ frоm the intеѕtinаl bасtеriа wе аlrеаdу hаvе, because оf this, уоur vitаmin K levels can depend grеаtlу оn thе hеаlth оf уоur gut. Thеrе аrе twо types of vitamin K we hаvе in our diеt, vitаmin K1 аnd vitаmin K2.  Vitаmin K1 is fоund in vеgеtаblеѕ where vitаmin K2 аlѕо саllеd menaquinone iѕ found in dairy рrоduсtѕ аnd produced bу thе bacteria in your gut.
When looking to ѕuррlеmеnt оr аdd tо уоur diеt, vitamin K2 rich fооdѕ hаvе been ѕhоwn tо hаvе grеаtеr health bеnеfitѕ thаn K1. There iѕ аlѕо a ѕуnthеtiс vеrѕiоn which is vitamin K3 whiсh I dо not recommend.  Inѕtеаd, follow thе vitаmin K food list bеlоw.


These foods also provide the body with other vitamins and minerals which help the vitamin K to function properly. It is recommended to saute this vegetable rather than steaming or boiling as it helps to prevent the leaves and stems from getting watery and soft. Parsley is one of the most popular herbs around the world with high nutritious value and many health benefits. It is another rich source of vitamin K with 2 cups of these leaves containing 96.35 mcg of this vitamin. It is another good source of vitamin K with two teaspoonfuls of this herb containing 48.01 mcg of the vitamin.
Fresh and dried thyme is used in various bean, vegetable and egg dishes to add to their flavor. These are also rich in vitamin K with 1 cup of raw leeks containing 41.83 mcg of this vitamin. Chlorophyll is the substance in plants that gives them their green color and provides vitamin K. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical or nutritional advice.
Another important function of the vitamin is activating a protein named osteocalcin, which is responsible for building and strengthening bones.
Various leafy green vegetables are considered to be the best source for this vitamin while it is also found in different other vegetables, herbs and fruits.
One should make sure to cook this vegetable properly to enjoy its great flavor and to obtain the optimum nutritious benefits. It is recommended to boil the Swiss chard before consumption to reduce the high concentration of oxalic acid in it.
This vegetable should be steamed for no more than 5 minutes to preserve its flavor and nutritious value as well as to avoid overcooking. Romaine lettuce is often used for garnishing various dishes and is added to sandwiches for enhancing their taste and nutritious value. It is consumed after steaming properly for no longer than 5 minutes as overcooking broccoli destroys both its flavor and nutritional value.
This succulent and tender vegetable is often added to salads and omelets while they are also used for enhancing the taste of various pasta as well as chicken dishes.


The recommended process of cooking cabbage is sauteing it for a few minutes after slicing the vegetable into small slices.
Two teaspoonfuls of this herb have 48.01 mcg vitamin K which makes it one of the most vitamin K-rich herbs. Leeks are added to salads, omelets and vegetables while this vegetable can also be eaten after sauteing them with lemon juice and herbs. It is intended as a sharing of knowledge and information from the research and experience of Anne Ricci, who is not a doctor. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript! It is recommended not to boil the leaves for more than 1 minute for minimizing the loss of flavor and nutrients.
However, it is important not to overcook the greens; otherwise, they emit the pungent sulfur smell characteristic for all overcooked cruciferous vegetables. It is commonly used for preparing various foods and for enhancing the taste of different dishes. They should be steamed for no more than 5 minutes as overcooked Brussels sprouts lose their nutritious value and tend to emit an unpleasant sulfur smell. It is popularly used for enhancing the flavor and taste of different foods in various cuisines. The more traditional methods of boiling and steaming used for cooking vegetables tend to ruin the taste and nutritious value of cabbage. This herb is widely used as a main ingredient for preparing different dishes in cuisines all over the world. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
Cutting the leaves into halves and slicing the stems in small pieces can ensure quick and proper cooking.



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