Vitamin K is an essential fat-soluble vitamin. Good food sources of vitamin K include: green leafy vegetables (kale, Swiss chard, and parsley).1 The 100% Daily Value for Vitamin K (based on a 2,000 kcal diet) is 80 mcg,2 but it has been revised to 120 mcg as of May 27, 2016.5 The 100% Daily Value for pregnant or lactating women is 90 mcg, effective as of January 1st, 2020.5
- Phytonadione (Vitamin K1): Phytonadione (also called phylloqinone or phytomenadione) is a bioavailable form of vitamin K, found in green plants. Phytonadione is derived from phytol a molecule found in chlorophyll and a napthoquinone.
Major Health Benefits
Vitamin K is important in the regulation of normal blood clotting (blood coagulation) and the synthesis of a bone building protein called osteocalcin.3 Vitamin K deficiency symptoms include excessive bleeding (hemorrhage) because of the impaired blood clotting function.4
Higdon, J. Vitamin K. Linus Pauling Institute, Oregon State University. 2000. (Reviewed by Booth, SL, in 2014) (Food Sources). http://lpi.oregonstate.edu/mic/articles/vitamins/vitamin-k Accessed 7/2015.
US Food and Drug Administration. Guidance for Industry: A Food Labeling Guide (14. Appendix F: Calculate the Percent Daily Value for the Appropriate Nutrients). US Department of Health and Human Services. 2013 January. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm
European Food Safety Authority. Scientific Opinion on the substantiation of health claims related to vitamin K and maintenance of bone, blood coagulation, and function of the heart and blood vessels. EFSA Journal 2009; 7(9): 1228.
Higdon, J. Vitamin K. Linus Pauling Institute, Oregon State University. 2000. (Reviewed by Booth, SL, in 2014) (Deficiency)
US Food and Drug Administration. Food Labeling: Revision of the Nutrition and Supplement Facts Labels. US Department of Health and Human Services. Federal Register / Vol. 81, No. 103, p. 33982 / May 27, 2016. https://www.gpo.gov/fdsys/pkg/FR-2016-05-27/pdf/2016-11867.pdf