Vitamin K is a fat-soluble vitamin that is very important for blood clotting. The human organism stores fat-soluble vitamins in fatty tissue, as well as this vitamin. The title “K” comes from the German word “koagulation” (blood clotting). Vitamin K is necessary for the functioning of several proteins entrained in blood clotting.

There are two naturally forms of vitamin K. Vitamin K can be synthesized in phylloquinone form by plants. Bacteria can synthesize a range of vitamin K forms inside the gastrointestinal tract. In fact without vitamin K blood would not clot.

The major dietary form of vitamin K is phylloquinone. We usually get it with green food. Green leafy vegetables and some vegetable oils (such as olive, cottonseed, canola) are…



Source by Carole Parker