Nutrition with Samantha: Vitamin K

Vitamin K is a fat-soluble vitamin that is found in many green leafy vegetables and can also be synthesized by our intestinal flora. Intestinal flora is the normal bacteria found in the digestive tract. Newborn babies do not have bacteria in their digestive tract, which can leave them susceptible to vitamin K deficiencies, which is why many hospitals give a dose of vitamin K to newborns. Newborns are typically the only group at risk for this deficiency.

Vitamin K is essential for the synthesis of blood-clotting proteins and a blood protein that regulates blood calcium. Vitamin K is found in green leafy vegetables, such as kale, spinach, turnip greens, cabbage, and lettuce. The “K” in vitamin K stands for the Danish word koagulation, meaning coagulation or clotting. Deficiency symptoms include hemorrhaging and decreased calcium in bones. Toxicity symptoms include interference with anticlotting medication and synthetic forms of vitamin K can cause jaundice. It is recommended that adults consume 90-120 µg (micrograms) of vitamin K each day.

Kale, cooked (½ cup)- 520 µg