Vegetables are a great source of many nutrients, including potassium and vitamin K.
Vitamin K is a fat-soluble vitamin that’s important for blood clotting and bone health. It’s also needed for normal cell growth.
Potassium is an electrolyte (electrically charged atom or molecule) that plays a role in muscle contraction, heart function and nerve transmission.
Many vegetables are good sources of both these nutrients. However, some vegetables contain more of one than the other and may not provide enough of either to meet your daily needs.
There are many vegetables that have no vitamin K. Some of them have very little, while some have none at all.
Vegetables with No Vitamin K
There are many fruits and vegetables that do not contain this vitamin. Some of them have such a small amount that it is hard to notice any difference. Others contain so little that you would need to eat large amounts in order to get any benefit from the small amount present.
The following is a list of vegetables that contain no vitamin K:
Broccoli (broccoli florets, broccoli sprouts)
Brussels sprouts (brussel sprouts)
Vegetarian diets are often lower in vitamin K than nonvegetarian diets, although the amount of vitamin K in plant foods is variable. Vegetable oils and fats, leafy green vegetables, legumes and cereals are good sources of vitamin K.
The following foods have no vitamin K, according to the USDA National Nutrient Database:
Melons (honeydew, cantaloupe)
Vitamin K is a fat-soluble vitamin that plays an important role in blood clotting, bone health and heart health. It is produced by certain bacteria, some foods (such as green leaves), and made by the body from other vitamins.
Vegetables low in vitamin K include:
Vegetables low in vitamin K and potassium
Vegetables, especially leafy green vegetables like spinach, kale, collard greens and Swiss chard, are a good source of vitamin K. Vitamin K is important for blood clotting. It also helps maintain bone health.
Broccoli is another food that contains vitamin K. However, this vegetable contains more vitamin C than it does vitamin K. Like other cruciferous vegetables such as cauliflower, broccoli has been linked to reducing the risk of certain types of cancer.
Vitamin B2 (riboflavin)
Vegetables low in vitamin K
Vegetables are a great source of vitamin K, but some contain more than others. The following list shows some of the best vegetable sources of the vitamin.
Leafy green vegetables such as spinach and kale are good sources of vitamin K. Other vegetables that contain relatively large amounts include broccoli and cabbage.
Cauliflower and asparagus are also good sources.
Fruits low in vitamin K
You can get some vitamin K from fruit, but most fruits don’t contain much of it. A few exceptions include avocado, melons, grapes, oranges and papayas.
Vegetables that are low in vitamin K include asparagus, broccoli, cabbage, kale and Brussels sprouts. These vegetables have no vitamin K. Fruits that are low in vitamin K include apples, grapes and pears.
Vitamin K is a fat-soluble vitamin that your body needs for normal blood clotting. It is important for keeping bones healthy because it works with calcium to help your body use this mineral for bone strength. Low amounts of vitamin K may also cause some people to bruise easily or bleed more than normal after surgery or injury.
There are two major forms of vitamin K: phylloquinone and menaquinone-4 (MK-4). Phylloquinone is found in leafy green vegetables such as spinach, kale and Swiss chard. MK-4 is made by bacteria in your intestines and absorbed into circulation after you eat animal products such as cheese or eggs
Vitamin K is a group of fat-soluble vitamins. The most common form of vitamin K is the menaquinone form found in plants and bacteria. The other main form of vitamin K is known as phylloquinone, which is found in green leafy vegetables, soybeans, brussels sprouts and broccoli.
Because it’s fat-soluble, it can be stored by your body and not excreted as fast as water-soluble vitamins such as Vitamin C and Vitamin E. This means that if you’re taking a large amount of Vitamin K, you may experience toxicity symptoms if too much builds up in your body.
You should be aware that some people have an allergic reaction to vitamin K, so talk to your doctor about any concerns before taking these supplements.
Vitamin K Deficiency
Vitamin K deficiency isn’t common because the human body can store this vitamin for up to six months without any problems developing. However, if you don’t eat enough foods with high concentrations of vitamin K like leafy greens, you may develop a deficiency over time. These are some possible symptoms associated with this condition:
Irregular menstrual bleeding
Vitamin K is a fat-soluble vitamin. It’s a key factor in blood clotting and bone metabolism.
Vitamin K deficiency is rare in the United States. However, there are certain populations at risk of vitamin K deficiency:
People who take anticoagulant medications such as warfarin (Coumadin) or aspirin on a long-term basis
Infants who are exclusively breastfed or partially breastfed until they are older than 4 months (breast milk contains low amounts of vitamin K)
People with malabsorption syndromes that affect fat absorption, including celiac disease, Crohn’s disease, cystic fibrosis and intestinal resections
Vitamin K is a fat-soluble vitamin that’s essential for helping blood to clot. The vitamin also plays a role in bone health, according to the National Institutes of Health (NIH).
There are two types of vitamin K: phylloquinone and menaquinone. Phylloquinone is found in plants, while menaquinone is found in meat, dairy products and eggs.
While it’s possible for people to get adequate amounts of vitamin K from the diet, some studies have shown that dietary phylloquinone is poorly absorbed by the human body when consumed on its own. This led researchers to look for other sources of vitamin K2 that might be more bioavailable than phylloquinone alone.
Here are some foods high in vitamin K2:
Natto (fermented soybeans) — 500 to 1,000 micrograms per 1/2 cup serving
Hard cheese (cheddar and Swiss) — 50 to 100 micrograms per ounce serving
Grass-fed beef liver — 20 to 50 micrograms per 3 ounces serving
The vitamin K family of nutrients includes vitamins K1, K2, and K3. Food sources include leafy greens (such as spinach), broccoli, Brussels sprouts, cauliflower, cabbage, and kale.
Vitamin K is important for blood clotting and bone health. It also plays a role in heart health by helping to prevent blood clots from forming in the arteries.
Low levels of vitamin K have been linked to osteoporosis in women after menopause.
Too much vitamin A can increase your risk of osteoarthritis because it increases calcium loss through the urine.
Vitamin A is also known as retinol — it’s found in animal products like dairy and eggs, but it’s also added to many foods like cereal and orange juice.