The most common foods with high vitamin K are green leafy vegetables such as kale, collard greens, broccoli, spinach, cabbage, and lettuce. Foods with vitamin K that could affect warfarin are listed on the next 2 pages. Other foods that could affect warfarin are beef liver or other animal liver products.
Other low-vitamin K foods to eat while taking coumadin include the vegetables below: Tomatoes. Carrots.
Tomatoes are not only sweet, delicious and a wonderful addition to many entrees, they are a great source of fiber, potassium and vitamins A, C and K.
Banana. This delicious fruit is packed with vitamin K and other essential nutrients that help with digestion and weight management. Vitamin K present in bananas is easily absorbed by the body and helps metabolise carbohydrates and fats, turning them into energy.
1 cup of sliced cucumber contains: 22% of your recommended daily value of vitamin K to support the formation of bones, tissues and hormones.
Carrots contain vitamin K and small amounts of calcium and phosphorus. All of these contribute to bone health and may help prevent osteoporosis.
Cauliflower
It is also a vitamin K-rich food. Did you know 1 cup of cauliflower contains about 19% of the daily recommended vitamin K intake? Add a bowl of cauliflower to your meals to get all the benefits mentioned above.
Avocados: Avocados are high in vitamin K, although the amount varies from avocado to avocado. Vitamin K content in guacamole can varies even more.
Some fruits such as kiwi, blackberries, and blueberries are also rich in vitamin K.
Reduced fat or fat free dairy products (Greek yogurt, yogurt, cottage cheese and cheddar cheese) contained 8–22% of the vitamin K found in full fat products.
While strawberries are not one of the best sources of vitamin K, eating this fruit will help you meet your recommended intake of vitamin K for the day. Each one-cup serving of sliced strawberries contains 3.7 micrograms of vitamin K.
Broccoli. Just half a cup of cooked broccoli already contains 110 micrograms of vitamin K or 92% of the DV.
They are an excellent source of vitamin K (one medium green onion provides 34% of adequate intake for women) as well as a good source of vitamin A, vitamin C, and folate.
An egg yolk can contain between 67 and 192 micrograms of vitamin K2. This amount depends on what the hen eats, however. Most chicken feed today is fortified with vitamin K, and this content passes onto the egg.
With the exception of pine nuts and cashews, which contain 53.9 and 34.8 μg of phylloquinone per 100 g of nut, respectively, nuts are not important dietary sources of vitamin K.