Vitamin K is a fat-soluble vitamin that plays a crucial role in blood clotting and bone health. It comes in two forms: Vitamin K1, found in plant-based foods, and Vitamin K2, found in animal-based foods and fermented foods.
How does the body use it?
Vitamin K is essential for the activation of proteins involved in blood clotting, which helps to prevent excessive bleeding. Additionally, Vitamin K plays a critical role in bone health, by helping to activate proteins that are necessary for the formation and maintenance of strong bones.
Symptoms of over and lack of it in the body
A deficiency in Vitamin K can lead to impaired blood clotting and an increased risk of bleeding. Symptoms of Vitamin K deficiency may include easy bruising, bleeding gums, and prolonged bleeding from cuts or wounds. However, Vitamin K deficiency is rare and usually only occurs in people who have difficulty absorbing fat-soluble vitamins or who are taking certain medications that interfere with Vitamin K absorption.
On the other hand, excessive amounts of Vitamin K can lead to a condition called Vitamin K toxicity, which can cause jaundice, nausea, and diarrhea.
In what food can you find it?
Vitamin K1 is primarily found in green leafy vegetables such as kale, spinach, collard greens, and broccoli. Vitamin K2 is found in animal-based foods such as meat, eggs, and dairy products, as well as fermented foods like sauerkraut and natto.