Vitamin K is an essential nutrient. The human body, among other things, utilizes vitamin K to facilitate the clotting of blood. While this function is essential for the healing process, there are circumstances where excessive amounts of vitamin K in the body are harmful. In particular, persons taking anticlotting medications such as warfarin should avoid certain foods high in vitamin K, which may counteract the medication.
Leafy Green Vegetables
Chlorophyll is the chemical that makes green leafy vegetables green. It is also what provides vitamin K in these vegetables, states the University of Maryland Medical Center. Kale, amaranth leaves, spinach, Swiss chard, watercress, parsley, and turnip, mustard, beet and collard greens all contain high amounts of vitamin K, according to the Self Nutrition Data website. The vitamin K in many of these vegetables is much more highly available when cooked. For example, while 1 cup of raw spinach delivers approximately 170 percent of the daily recommended intake of vitamin K, just 1/2 cup of fresh, boiled spinach contains over 500 percent. Other leafy green vegetables that provide vitamin K include endive, leaf lettuce and Romaine lettuce.
Other Vegetables
The University of Maryland Medical Center also points to cabbage, asparagus, Brussels sprouts and broccoli as having significant amounts of vitamin K. A single 1-cup serving of Brussels sprouts or broccoli delivers over two times the daily amount of the vitamin, while the same size serving of asparagus or cabbage delivers 100 percent of the daily requirement. Avocados, green beans, celery, squash, green onions and soybeans can also contribute to increased vitamin K levels in the body.
Fruits
Though substantially less than the amounts of vitamin K found in leafy green vegetables, some fruits, including papaya, pears, cranberries, kiwi fruit and blackberries, may cause an increase in vitamin K levels in the body. Rhubarb is at the top of the list, according to the Self Nutrition Data website, with almost 40 mcg of vitamin K per 1-cup serving, or around 50 percent of the amount needed by the average person per day.
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