Which foods are primarily considered sources of Vitamin K?

Green leafy vegetables and whole grains are primarily considered sources of Vitamin K due to their high content of this essential nutrient. Vitamin K plays a crucial role in blood clotting and bone health. Leafy greens such as kale, spinach, broccoli, and Brussels sprouts provide significant amounts of Vitamin K1, the primary form found in food, while whole grains can contribute to dietary intake as well.

The emphasis on green leafy vegetables is particularly important because they are the richest sources of Vitamin K. This nutrient is fat-soluble, meaning it is best absorbed in the presence of dietary fats, which can often accompany these vegetables in various meals. Including sufficient amounts of these foods in a balanced diet helps ensure adequate Vitamin K levels, supporting overall health.

Fruits, legumes, meats, dairy, nuts, and seeds may contain some amount of Vitamin K, but they do not provide nearly as much as green leafy vegetables. Therefore, focusing on salads and dishes rich in various leafy greens is an effective way to meet vitamin K needs.