A blood clot normally develops to help you stop bleeding when one or more blood vessels are damaged, such as when your skin is cut or bruised. Clots form as a result of chemical reactions that involve vitamin K, a fat-soluble nutrient found in a variety of green leafy vegetables and olive and vegetable oils. Consult your doctor about your diet and types of natural foods that help blood to clot.
Kale
Kale is among the most nutrient-dense foods that contain high concentrations of vitamins, minerals and antioxidants. Kale is also among the top sources of vitamin K. One cup of chopped raw kale contains 547 mcg of vitamin K. Scientists at the USDA in Beltsville, Maryland found that the blood levels of vitamin K peak between 6 and 10 hours after eating kale, according to research published in the "British Journal of Nutrition" in September 2010. Kale can be eaten raw, but it is easier to chew and tastes better when cooked, such as steamed. Add kale to your salads, stir-fry meals or side dishes.
Broccoli
Broccoli is also a rich source of vitamin K. One cup of chopped cooked broccoli contains 220 mcg of vitamin K. Scientists at Tufts University in Boston, Massachusetts compared vitamin K absorption from vitamin-K fortified vegetables oils and broccoli and found that blood levels of vitamin K are similar for both types of foods after 24 hours and that older adults have higher levels than younger adults, according to research published in the "Journal of Nutrition" in September 2002. Eat broccoli raw or cooked in salads, as side dishes an in stir-fry meals.
Spinach
Spinach is another vitamin-K rich food. One cup of chopped raw spinach contains 145 mcg of vitamin K. One drawback of eating spinach is that it contains high amounts of oxalates, substances that increase your risk of kidney or gallbladder stones. The vitamin K content of spinach appears to be unaffected if the vegetables undergo irradiation. Scientists at the USDA in Weslaco, Texas found that there was little or no change in concentration of vitamin K in baby leaf spinach with increasing doses of irradiation, according to research published in the "Journal of Agricultural and Food Chemistry" in April 2010.
Soybean Oil
Vitamin K is found in soybean oil. One tablespoon of soybean oil contains 25 mcg of vitamin K. However, the bioavailability of vitamin K and its ability to clot blood is greater in soybean oil than it is from hydrogenated soybean oil. Hydrogenated soybean oil is a trans fat that manufacturers produce to increase shelf life of processed foods. Trans fats increase your risk of cardiovascular disease.
References
- MayoClinic.com; Factor V Leiden; July 8 2010
- Linus Pauling Institute at Oregon State University; Vitamin K; Sarah Booth; May 2008
- Eat Right America; Full List of Andi Scores; 2010
- "British Journal of Nutrition"; Vitamin K Absorption and Kinetics in Human Subjects after Consumption of 13c-Labelled Phylloquinone from Kale; Janet Novotny, et al.; September 2010
- "Journal of Nutrition"; Phylloquinone Absorption from Phylloquinone-Fortified Oil Is Greater Than from a Vegetable in Younger and Older Men and Women; Sarah Booth, et al.; Sep 2002
- "Journal of Agricultural and Food Chemistry"; Gamma-Irradiation Dose: Effects on Baby-Leaf Spinach Ascorbic Acid, Carotenoids, Folate, Alpha-Tocopherol, and Phylloquinone Concentrations; Gene Lester, et al.; April 28 2010
