Essential for blood clotting and bone metabolism. Found in leafy greens and fermented foods. FDA Daily Value: 120μg.
1–30 of 356 foods
Vitamin K is required for blood clotting and for the proteins that bind calcium into bone. It comes as K1 (phylloquinone) from leafy greens and K2 (menaquinones) from fermented foods and animal products.
This ranking carries an important caveat: USDA reports vitamin K for only a small fraction of the foods in this dataset, and most leafy greens are missing from it. The values shown top out around 40μg per 100g, which does not reflect the real food supply.
For context, kale, spinach, collards, and parsley typically carry several hundred micrograms of K1 per 100g — far above anything in this list. Treat the ranking as a partial view and use the guide below for the fuller picture.
Daily intake reference (FDA Daily Value)
FDA Daily Value: 120μg per day. Deficiency is uncommon because gut bacteria produce some K2 and requirements are modest, but intake matters greatly for anyone on warfarin.
Leafy greens are the real source
A single serving of kale, spinach, collards, or Swiss chard typically covers the Daily Value several times over. This is one nutrient where a salad genuinely settles the question.
K2 comes from fermentation and animal foods
Natto is the densest known K2 source; cheese, egg yolk, and liver contribute smaller amounts. K2 is more associated with directing calcium into bone rather than arteries.
Consistency matters on warfarin
Warfarin works by interfering with vitamin K. The goal is a steady intake rather than avoidance — large swings in leafy green consumption destabilize the dose. Follow your clinician's guidance.
Q. Why are leafy greens missing from this ranking?
A. USDA reports vitamin K values for only a subset of foods, and coverage in this dataset is sparse for that nutrient. The ranking reflects what is measured, not what is richest — kale and spinach would otherwise dominate it.
Q. What is the difference between K1 and K2?
A. K1 comes from plants, particularly leafy greens, and is used mainly by the liver for clotting factors. K2 comes from fermented foods and animal products, has a longer half-life, and is more involved in bone and vascular calcium handling.
Q. Should I avoid vitamin K on blood thinners?
A. No — the advice is consistency, not avoidance. Keep leafy green intake roughly steady week to week so the medication dose stays correctly calibrated, and discuss any major dietary change with your clinician.
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Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov