Broccoli is a cruciferous vegetable that is in the same family as cabbage, Brussels sprouts, radishes, bok choy and turnip greens. It can be eaten raw or cooked by boiling, steaming, sauteing or other preparation methods. Broccoli is rich in a variety of nutrients and minerals; however, the high vitamin K content may be of most importance to people who take anticoagulants such as warfarin.
Vitamin K Content of Broccoli
One cup of chopped raw broccoli has about 92 micrograms of vitamin K, while the same amount of fresh broccoli that has been boiled and drained contains 220 micrograms. Frozen broccoli that has been boiled and drained contains 162 micrograms of vitamin K. The recommended dietary allowance for adults is 90 micrograms per day. Vitamin K needs vary based on medical condition, medications used or other factors. Ask your health care provider how much vitamin K-containing foods you should eat.
Broccoli and Blood Thinners
Individuals taking warfarin or similar medications are advised to consume the same amount of vitamin K-containing foods each week. If you are on an anticoagulant therapy, such as warfarin, broccoli can be safely incorporated into your diet. Consider all vitamin K foods when planning meals, and consult your health care provider for details regarding your specific vitamin K and anticoagulation needs.
- USDA: National Nutrient Database -- Broccoli Raw
- USDA: National Nutrient Database -- Broccoli, Cooked, Boiled, Drained, Without Salt
- USDA: National Nutrient Database -- Broccoli, Frozen, Boiled, Drained, Without Salt
- Harvard School of Public Health: Vitamin K
- American Cancer Society: Broccoli
- Medline Plus: Vitamin K
- National Institutes of Health: Important Information to Know When You are Taking: Warfarin (Coumadin) and Vitamin K