Vitamin K is made by some foods and plants mainly fish meal, but this contribution is not essential in humans because it is normally produced by intestinal bacteria (except in the newborn, which the bowel is sterile at birth).

Vitamin K1 is found mainly in leafy green vegetables like broccoli, spinach, parsley, cabbage. Generally, most leaves are green, the higher the vitamin K content is high. Thus, the outer leaves of cabbage contain about 200 mg / 100 g, while the leaves paler heart have content 4 times lower. Margarine, vegetable oils, particularly those rich in soybean oil are good sources of vitamin K1

Cow’s milk provides small but significant amounts of vitamin K. Some fermented dairy products (yogurt, cheese) contain vitamin K2 original batérienne, which contributes to the daily intake. Finally, the liver is a major reserve of vitamin K, and therefore a good dietary source of K1 and K2.

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