Vitamin K is an essential nutrient for good health, and knowing about foods high in Vitamin K can help individuals plan diets to accommodate their nutritional needs. At the same time, some individuals should avoid those same foods to prevent potentially devastating health problems.
About Vitamin K
Vitamin K was first discovered in 1929 by a Danish scientist, Henrik Dam, who noticed the coagulatory properties associated with specific blood chemistry. In German, this "coagulation vitamin" was call koagulationsvitamin, and eventually became known as Vitamin K.
Vitamin K is manufactured by a range of intestinal bacteria, principally in the lower intestine. This is a rich source of the nutrient, but some individuals do not manufacture sufficient amounts especially if their intestines are damaged. In these instances, it is necessary to ingest foods high in Vitamin K to make up the recommended 65 to 120 micrograms for daily dietary intake.