According to Medline Plus, vitamin K is known as the clotting vitamin because it is essential for blood clot formation. In fact, according to Harvard School of Public Health, vitamin K is needed to make four of the thirteen proteins essential for the blood clotting process. However, it is important to consider limiting intake of vitamin K when taking warfarin -- a blood thinner, also called Coumadin -- because it can interfere with its affects.
Green Leafy Vegetables
Collard greens, cabbage and dark green leafy vegetables are the richest sources of Vitamin K. the very richest, according to the USDA National Nutrient Database, is kale, which has over 1,000 mcg per cooked cup. The next highest sources of vitamin K, in descending order, are collards, spinach, beet greens, Brussells sprouts and broccoli, which range from 1,000 mcg to 220 mcg, respectively. It is interesting to note that frozen vegetables tend to be richer sources of the vitamin, compared to fresh. For instance, frozen and cooked kale has 1,146.6 mcg of vitamin K per cup compared to non-frozen kale with the same cooking preparation, which has 1062.1mcg.
Fruits
Although not nearly as rich in vitamin K as green vegetables, rhubarb and plums are the next richest food sources of vitamin K according to the USDA National Nutrient Database. Rhubarb, frozen, cooked, with sugar has the highest vitamin K content among fruits with 71 mcg per one cup, followed by dried plums (prunes), without added sugar with 64 mcg per cup. Blueberries, blackberries, grapes and kiwi fruit also provide rich sources of vitamin K. It is important to note that frozen blueberries have a greater amount of vitamin K than fresh, 48.7 mcg versus 28 mcg, respectively.
Spices, Herbs, Onion and Oil
To get adequate amounts of vitamin K in the diet, one could add certain flavoring and cooking agents to his meals. Some spices, herbs, onions and oil are good vitamin K- rich sources. Parsley, for instance, contains 164 mcg of vitamin K per 10 sprigs. Onions, scallions, vegetable oil and dried spices all contain over 17 mcg of vitamin K per serving.
Beans and Peas
There are several bean classes that provide varying sources of vitamin K. Cowpeas (blackeyes) are at the high end of the spectrum with 62.6 mcg of vitamin K per cup. Peas, soybeans, mung beans, yellow and green beans are also among the richest sources of vitamin K. Lima beans, chickpeas, split peas and pinto beans have lower levels of vitamin K yet still have over 5 mcg of vitamin K per serving.
Nuts
Several kinds of nuts are good sources of vitamin K. Pine nuts rank the highest among nuts with 15.3 mcg of vitamin K per ounce. Roasted chestnuts are next, followed by cashews.
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