Vitamin K



  • coenzyme in synthesis of fatty acids and glycogen
  • promotes blood clotting
  • aids in bone formation and strength


  • haemorrhagic problems
  • 30 percent higher risk of hip fractures


  • fat soluble

Good Sources

Vitamin K

  • green leafy vegetables
  • broccoli
  • cauliflower
  • peas
  • soybeans
  • potatoes
  • liver


  • Vitamin K2 is the metabolic compound produced by the body from vitamin K
    • Also found in natto (Japanese fermented soybean dish), cottage cheese, and certain cheeses
      • metabolite of the bacteria that ferments milk into cheese

Adequate Intakes (AI)

  • Males (Adult)
    • 120 mcg
  • Females (Adult)
    • 90 mcg
  • Sufficient data to set RDA are unavailable

Tolerable Upper Intake Levels (UL)

  • Adults (19 to 50 yrs)
    • not yet determined
  • Generally considered nontoxic
  • Intakes above UL may lead to negative health consequences.
    • type of jaundice may occur in premature infants
    • interferance with effects of anticoagulants


  • Not recommended
  • Others recommend 80-125 mcg daily
  • Not required to be taken with other nutrients

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