Vitamin K is a group of structurally similar, fat soluble vitamins that are needed for the posttranslational modification of certain proteins, mostly required for blood coagulation but also involved in metabolic pathways in bone and other tissue.

Vitamin K1 is also known as vitamin Kj, phylloquinone or phytomenadione . Plants synthesize vitamin K1 while bacteria can produce a range of vitamin K2 forms, including the conversion of K1 to K2 by bacteria in the small intestines. No known toxicity exists for vitamins K1 and K2. Three synthetic types of vitamin K are known: vitamins K3, K4, and K5. Although the natural K1 and K2 forms are nontoxic, the synthetic form K3 has shown toxicity.

Daily dose for Vitamin K 50-500 mcg

Food that contains vitamin K : Asparagus, Broccoli, Brussels sprouts, Cabbage, Cheddar cheese, Green, leafy lettuce, Liver, Seaweed, Spinach, Turnip greens.