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In a previous post, we outlined the role of vitamin K, an essential group of fat-soluble vitamins that play a role in blood clotting, bone metabolism, and regulating blood calcium levels. Asides from these vital functions, the vitamin group also helps treat and prevent many serious diseases.

Although our bodies produce some vitamin K2 by themselves, we need extra reserves as the vitamin is generally poorly absorbed and flushed out fairly quickly, which is why you need to stock up on vitamin

K foods, such as:

Vitamin Kale

565 mcg per 1/2 cup, cooked

As well as being a superfood, Kale is the vitamin K king that’ll also boost your calcium and potassium levels.


444 mcg per 1/2 cup, cooked

Spinach is filled with all sorts of nutritional goodness, including vitamins A, B and E, plus magnesium, folate, and iron. A half cup of cooked spinach contains about three times as much vitamin K as a cup of raw spinach does, but one raw serving is still plenty for one day.

Brussels sprouts

150 mcg per 1/2 cup, cooked

Forget those mushy things your gran plonks on your plate every Sunday, Brusells sprouts can be cooked into delicious, crispy garlicky balls of vitamin K joy.


56 mcg per 1/2 cup

Gut-friendly and delicious in a salad bowl, sauerkraut is rich in vitamin K and protein.


43 mcg per 1/2 cup, roasted

There are two main kinds of vitamin K, known as vitamin K1 (phylloquinone) and K2 (menaquinones).

K1 comes from plants, while K2 exists is smaller amounts in animal-based foods and fermented foods, such as cheese. Soybeans and soybean oil contain more of the K2 kind as well.



To further increase your vitamin K levels, take Releaf Vitamin K2, a brand-new product of natural origin that comes in a convenient dissolvable tablet and may help regulate your body’s blood clotting ability, bone metabolism, and blood calcium levels.

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