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vendredi 8 février 2013

WHY DO WE NEED VITAMIN K

Vitamin K is a fat-soluble vitamin that your large intestine naturally produces. The primary function of vitamin K is to aid in the formation of several blood-clotting factors in your liver, and a deficiency may result in abnormal or internal bleeding. It is also important for bone health, and liver health. If you want to get at least the enough amount of vitamin K in your body, you should better include in your daily diets some of the following vitamin K foods.
Firstly, there are the vitamin K rich foods. Herbs like dried basil, dried sage and dried thyme are among the richest foods in vitamin K with 1715μg (2143% DV) per 100g serving. You can also try fresh parsley, dried coriander or dried marjoram in the same category of herbs. The second richest vitamin K food sources are dark leaf greens, eaten in a salad or steamed as a side, which provide 882μg of vitamin K (1103% DV) per 100g serving.
Next, you have spring onions or scallions, which are stuffed with 207μg (259% DV) of vitamin K in 100g served. The other good vitamin K foods are Brussels sprouts, which are packed with 194μg (242% DV) of vitamin K per 100g serving. You can also eat broccoli, chili powder, curry, paprika and cayenne. If you are having a treatment and taking and anticoagulant or a blood thinner, like Coumadin or Warfarin, you should not eat more than 1 serving of a high vitamin K food, and no more than 3 servings of a food with moderate amounts of vitamin K. In other words, your intake of vitamin K must stay consistent. The following are some Vitamin K foods to limit to 1 serving per day (200%-660% DV): boiled kale, boiled spinach, boiled turnip green, boiled Swiss chards. 
As vitamin K foods to limit to 3 serving per day (60%-200% DV), you have: boiled Brussels sprouts, raw spinach, raw turnip greens, raw green leaf lettuce, raw broccoli and raw endive.

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