what are the vitamin k vegetables?
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['Green leafy vegetables, such as kale, spinach, turnip greens, collards, Swiss chard, mustard greens, parsley, romaine, and green leaf lettuce.', 'Vegetables such as Brussels sprouts, broccoli, cauliflower, and cabbage.', 'Fish, liver, meat, eggs, and cereals (contain smaller amounts)']
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Vitamin K is found in the following foods: Green leafy vegetables, such as kale, spinach, turnip greens, collards, Swiss chard, mustard greens, parsley, romaine, and green leaf lettuce. Vegetables such as Brussels sprouts, broccoli, cauliflower, and cabbage. Fish, liver, meat, eggs, and cereals (contain smaller amounts ...
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Vitamin K1 is primarily found in leafy green vegetables, while K2 is most abundant in fermented foods and some animal products. Vitamin K2 may be absorbed better by the body and some forms may stay in the blood longer than vitamin K1.
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Vitamin K is a group of compounds divided into two groups: vitamin K1 (phylloquinone) and vitamin K2 (menaquinone). Vitamin K1, the most common form of vitamin K, is mainly found in plant-sourced foods, especially dark, leafy green vegetables.
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['Most vegetables are naturally low in fat and calories. ... ', 'Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.', 'Diets rich in potassium may help to maintain healthy blood pressure.']
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Asparagus Four spears of asparagus packs about 40 mcg of vitamin K. Add a little olive oil and you're up to about half of an adequate daily intake. Keep in mind that eating a lot of vitamin K-rich food in one day won't do you good for an extended period.
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Onions of all colors (including white) are good sources of vitamin C, vitamin B6, potassium and folate, while garlic is rich in vitamin C, vitamin B6, thiamin, potassium, calcium, phosphorous, copper and manganese.
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Green beans do contain vitamin K, but in a very low amount. Consult with your doctor to determine a safe amount of vitamin K from dietary sources.
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Spinach. Without a doubt, spinach is one of the most nutrient-dense vegetables around. One cup (156 grams) of frozen spinach contains 540 mg of potassium, or roughly 12% of the AI (1, 8). It also packs a punch with other nutrients.
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The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and helps the body's ability to process fats and carbohydrates.
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Spinach. This leafy green tops the chart as one of the healthiest vegetables, thanks to its impressive nutrient profile. One cup (30 grams) of raw spinach provides 56% of your daily vitamin A needs plus your entire daily vitamin K requirement — all for just 7 calories (1).
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What is high in vitamin K? The most common foods that have high vitamin K are green leafy vegetables such as kale, collard greens, broccoli, spinach, cabbage, and lettuce.
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Additionally, mustard greens contain 4–5% of the DV for calcium, iron, potassium, riboflavin (vitamin B2), magnesium, and thiamine (vitamin B1), as well as small amounts of zinc, selenium, phosphorus, niacin (vitamin B3), and folate ( 4 ).
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['Spinach And Other Leafy Greens. Spinach and other leafy green vegetables like kale, lettuce, etc. ... ', 'Mushrooms. ... ', 'Cauliflower And Broccoli. ... ', 'Chillies. ... ', 'Pumpkin. ... ', 'Carrots. ... ', 'Beans. ... ', 'Asparagus.']
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Cruciferous vegetables include: broccoli, brussels sprouts,cabbage, collards, kale, mustard greens, cauliflower, rutabagas, and turnips. [Most people think of citrus fruits as the main source of vitamin C.
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Low-potassium veggie choices While vegetables tend to contain a lot of potassium, Sheth says there are plenty of fresh vegetable options for those who need to watch their potassium levels. Veggies that contain less than 200 mg per serving include: asparagus (6 spears) broccoli (half-cup)
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Vitamin K2 is mainly found in certain animal and fermented foods, which most people don't eat much of. Rich animal sources include high-fat dairy products from grass-fed cows, egg yolks, as well as liver and other organ meats ( 30 ).