There Are A Lot Of Vitamin K Foods
By Sam Cyrus

Vitamin K is the most durable and resistant to processing than other vitamins. Getting vitamin K foods is always the best option to obtain your vitamin K. The most natural forms of Vitamin K are in the oil-based foods that are resilient against heat and moisture, and this is because Vitamin K is a fat soluble vitamin. Further, vitamin K foods that are manufactured into low or non fat versions will have less Vitamin K for the same reasons.

Vitamin K foods are commonly found in green leaf-like food like spinach, green tea, cabbage, turnip greens, broccoli, cauliflower, kale, soybeans and brussels sprouts. Certain medicines may interact with the vitamin K. Those patients who applied the Vitamin K after the procedure noticed a significant reduction in the severity of bruising. Individuals with vitamin K deficiency are usually more likely to have bruising and bleeding. Dermatologists have recently found Vitamin K to be successful on the treatment of dark circles under the eyes and bruising on the face.

There are still other vitamin K foods that will keep your diet rich in Vitamin K. The vitamin K foods are cheese, soy products, egg yolks, beef liver, and butter. It is also found in many kinds of mayonnaise that contain egg products. 

Potatoes are also good sources as the Vitamin K foods. Vitamin K can also be found in whet bran, cereals, and fruits such as avocado, bananas, and kiwifruit. Oranges and fresh orange juice are also excellent sources of Vitamin K foods. One large navel orange will supply 250 mg of Vitamin K, and a banana about 450 mg of Vitamin K. Vitamin K is also found in many of our every day oils, such as soybean oil, corn oil, and vegetable oil.

How to keep the vitamin K foods is something important. Freezing can also reduce Vitamin K amounts -- 100 grams of uncooked fresh spinach will contain 483 mcg of Vitamin K, whereas the same amount in frozen state will have 377 mcg. If you are using fresh vegetables for Vitamin K content, they should be microwaved or steamed whenever possible as boiling them has a tendency to remove the nutrient value. Boiled potatoes for example lose 50% of their Vitamin K, whereas steamed potatoes only lose 6%.

Cooked dark green vegetables, such as spinach, kale and broccoli, can provide more than one RDA in a single serving. Cow milk is also a good source of the vitamin. Hydrogenation of vegetable oils may decrease the absorption and biological effect of dietary vitamin K. Asian soy foods also are excellent vitamin K foods.