Since it’s green week, I felt it was appropriate to cover a vitamin found in leafy greens. Vitamin K is important because it allows for:
- blood clotting
- protects bones from fractures
- prevents postmenopausal bone loss
- prevents artery calcification (hardening)
- protects against liver and prostate cancer.
Vitamin K is essential for blood clotting. Clotting is what is needed to close wounds and prevent excessive bleeding on such things as a simple cut. Vitamin K keeps blood clotting ability at the exact right level. Research is currently going on to determines vitamin K’s roles in:
- protection against oxidative damage
- proper regulation inflammatory response
- support of brain and nervous system structures
Most of our dietary vitamin K comes in the form of phylloquinoes from plant foods (90% dietary vitamin come in this form and over half from vegetables; especially green leafy vegetables). Excellent sources of vitamin K include:
- Brussels sprouts
- swiss chard
- green beans
Vitamin K- another reason to eat a leafy green salad!