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Vitamin K
Vitamin K is a fat-soluable vitamin used by the liver to produce prothrombin and other substances essential for blood clotting. Without it, our blood would fail to clot at the site of an injury, and we would bleed to death. It may also play a role in proper bone formation. About half of our vitamin K is manufactured by microflora (bacteria) in our intestinal tract. The remainder of our needs are easily met by dietary sources.
Vitamin K deficiency is rare. Those most at risk are newborn babies, people on prolonged courses of antibiotics, and those with kidney disease or cancer. Some newborn babies are susceptible because they lack the intestinal bacteria needed to make it in the first few days of life. And prolonged use of antibiotics may destroy the microflora of the bowel. These individuals may require a supplement. Good dietary sources of vitamin K include cauliflower, brussel sprouts, soybean oil, spinach, lettuce, cabbage, broccoli, peas, potatoes, liver, and asparagus.
Content & Updated by Reps Mags (MNU)