Nutrient Food Sources
Vitamin K (Phylloquinone)
Vitamin K is important for blood clotting, for bone formation and thus for prevention of osteoporosis. It is produced by gut bacteria, but also present in many foods.
| Food Sources of vitamin K | Amount (µg/100g) |
| Asparagus | 52 |
| Aubergine | 6 |
| Broad beans | 11.4 |
| Broccoli | 135 |
| Brussels sprouts | 127 |
| Butter | 7.4 |
| Cabbage | 242 |
| Carrots | 9.2 |
| Cauliflower | 28.5 |
| Cheddar cheese | 4.7 |
| Cucumber | 30 |
| Green beans | 39 |
| Green peas | 39 |
| Lettuce | 129 |
| Kale | 623 |
| Olive oil | 57.5 |
| Parsley, fresh | 548 |
| Plum | 7.5 |
| Runner beans | 26 |
| Soya flour | 25.3 |
| Spinach | 575 |
| Sunflower oil | 6.3 |
| Tomato | 6 |
| Watercress | 315 |
| Wheat bran | 10.4 |
(n/a = figures not available)
Source: McCance and Widdowson’s The Composition of Foods (6th Edition)