"Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body needs for modification of certain proteins that are required for blood coagulation, and in bone and other tissue."
"Vitamin K is a fat-soluble vitamin. The 'K' is derived from the German word 'koagulation'. Coagulation refers to the process of blood clot formation. Vitacins involved in blood clotting."
"Foods that contain a significant amount of vitamin K include beef liver, green tea, turnip greens, broccoli, kale, spinach, cabbage, asparagus, and dark green lettuce. Chlorophyll is the substance in plants that gives them their green color and provides vitamin K. Freezing foods may destroy vitamin K, but heating does not affect it."
" T h e r e a r e f e w n u t r i e n t s a s c l o s e l y i d e n t i f i e d w i t h a s p e c i f i c f o o d s o u r c e a s v i t a m i n K . W e l i s t t e n f o o d s a n d s p i c e s t h a t c o n t a i n m o r e t h a n t h e a d u l t m a l e A d e q u a t e I n t a k e ( A I ) f o r v i t a m i n K , a n d e a c h o n e i s a g r e e n v e g e t a b l e . I n f a c t , y o u ' l l n e e d t o g o d o w n t o n u m b e r 1 7 o n o u r l i s t t o f i n d t h e f i r s t f o o d s o y b e a n s t h a t i s n o t g r e e n ."