What are the major food and non-food sources of vitamin K? What factors may adversely affect vitamin K nutrition in the body?

What will be an ideal response?


Like vitamin D, vitamin K can be obtained both from foods and from a nonfood source. Bacteria in the GI tract synthesize vitamin K, although the amount is insufficient to meet the body's needs and its bioavailability is limited. Therefore the diet must also supply vitamin K, which is found primarily in leafy green vegetables such as spinach and kale, fruits such as avocado and kiwi, and some vegetable oils such as soy-bean oil. Naturally occurring vitamin K in foods is phylloquinone (sometimes called vitamin K1), whereas vitamin K produced by GI bacteria is menaquinone (sometimes called vitamin K2).

Nutritional Science

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Nutritional Science