Like vitamins A, E and D, vitamin K is a fat-soluble vitamin. It is particularly important for blood clotting, because it helps to produce protein and thus stop bleeding. It also helps the cardiovascular system because it protects against calcium deposits in the arteries.
Vitamin K is also important for bone formation and the metabolism of connective tissue. For example, it helps in the formation of osteocalcin, which prevents bone loss during postmenopause.
Vitamin K1 is mainly found in plants and is particularly rich in green vegetables such as cabbage, leaf lettuce and herbs. Vitamin K2, on the other hand, is produced by intestinal bacteria in the human body, although it is unclear whether this is sufficient to meet requirements.
In healthy people, a deficiency of vitamin K hardly ever occurs. If deficiency symptoms do occur, this is usually due to a digestive disorder during fat absorption.
In newborns, the blood clotting factors are not yet developed and only mature after weeks to months. There is usually not enough vitamin K in breast milk or cow's milk. For this reason, infants are given this vitamin shortly after birth as a prophylactic.
Vitamin K is light-sensitive. Fruits and vegetables are therefore best kept in the refrigerator and consumed quickly.
the blood clotting
the activation of cell growth
the utilization of calcium
the metabolism of connective tissue
the prevention of arteriosclerosis
the defense against cancer
Lack of concentration
susceptibility to infections
increased bleeding, e.g. frequent nosebleeds and tendency to bruising
Contained in: plant and animal foods
VITAMIN K: Daily requirement 65 µg
Recommended daily dose:Vitamin K µg /day
Children and Teenager
15 - 50 µg
60 - 65 µg
70 - 80 µg
In the nursery period
VITAMIN K is contained in the following products from mySUPERFOOD: