About this topic
Most of our vitamin K comes from the foods we eat. Vitamin K helps control the way our body forms blood clots. The liver uses vitamin K to make prothrombin which is needed for blood clotting. ‚
When you have had a heart attack or stroke, you have a heart rhythm that is not normal. You may have also had blood clots that are being treated with a drug called warfarin (Coumadin ‚ ®). This drug is used to keep this problem from happening again and to avoid other health problems. When warfarin is used, you need to be checked often and closely to make sure the dose being given is the right amount. Other drugs and diet influence the results of warfarin. Keep how much vitamin K you get each day about the same. Talk with a dietitian. Do not make changes in your normal diet. Eat limited amounts of green leafy vegetables, green tea, liver, and some vegetable oils. Foods such as these can lower the effects of warfarin. ‚
If you are taking warfarin, you will need to keep the amount of vitamin K you take in each day consistent. This will help keep the drug in a good range. Then, it will work the right way and not cause problems. Also, always be sure to tell your doctor that you are taking warfarin, especially when a new drug is ordered or a drug you are taking is being changed. ‚
General
To keep a steady amount of vitamin K in your diet: ‚
- Know how much vitamin K you are eating each day. Watch your portion size.
- Try to keep how much vitamin K you are eating each day the same.
- Do not all of a sudden change how much vitamin K you are getting.
- Avoid multivitamins, natural products, and dietary supplements that have added vitamin K.
Very High in Vitamin K ‚
Omit these foods from your diet. They are very high in Vitamin K. They have between 90 and 1150 mcg in each 1 cup serving. ‚
- Kale
- Collards
- Spinach
- Turnip, beet, mustard, and dandelion greens
- Brussel sprouts
- Onions and scallions
- Parsley
- Spinach noodles
- Asparagus
- Endive
- Green leaf lettuce
High in Vitamin K ‚
You may also want to omit these foods from your diet. They have between 60 and 90 mcg of Vitamin K in each 1 cup serving. ‚
- Okra
- Cabbage
- Rhubarb
- Dried or stewed plums
- Cowpeas or blackeyed peas
Medium Vitamin K ‚
These have between 30 and 60 mcg of Vitamin K in each 1 cup serving. ‚
- Cabbage, Chinese cabbage, Savoy cabbage, or coleslaw
- Romaine lettuce
- Celery
- Green peas or pea pods
- Frozen blueberries
- Carrot juice
- Tuna fish in oil, 3 ounces
- Spaghetti sauce
- Mung bean sprouts
- Soybeans cooked
- Kiwi, 1 medium
Low Vitamin K ‚
These have between 10 and 30 mcg of Vitamin K in each 1 cup serving. ‚
- Tomato paste or fresh tomatoes
- Mixed vegetables
- Fresh blueberries, raspberries, or blackberries
- Red cabbage
- Prunes, 5 or canned plums
- Artichokes
- Red or green grapes
- Cauliflower
- Carrots
- Miso
- Peeled cucumber
- Yellow or green snap beans
- Vegetable soup
- Bleu cheese, Roquefort, Thousand Island, or French Dressing or oil and vinegar, 1 tablespoon
- Pine nuts, pumpkin or squash seeds
- Iceberg lettuce
- Green peppers
- Dill pickles or pickle relish
- Asian pear
- Mashed potatoes
Very Low Vitamin K ‚
These have between 5 and 10 mcg of Vitamin K in each 1 cup serving. ‚
- Cashews
- Split peas and lima beans
- Winter or summer squash
- Mangos
- Prune juice
- Italian or Russian dressing, mayonnaise, 1 tablespoon
- Beef stew
- Duck
- Papaya
- Oat cereal
- Pears
- Soy milk
- Split pea or clam chowder soups
- Red peppers
- Chili peppers
- Pinto, kidney, or refried beans
- Sweet potatoes
- Raisins
- Honeydew melon
- Frozen peaches
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Where can I learn more?
National Institutes of Health Clinical Center Drug ¢ ˆ ’ Nutrient Interaction Task Force ‚
http://www.cc.nih.gov/ccc/patient_education/drug_nutrient/coumadin1.pdf ‚
United States Department of Agriculture ‚
https://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR25/nutrlist/sr25a430.pdf ‚
Consumer Information Use and Disclaimer
This information is not specific medical advice and does not replace information you receive from your health care provider. This is only a brief summary of general information. It does NOT include all information about conditions, illnesses, injuries, tests, procedures, treatments, therapies, discharge instructions or life-style choices that may apply to you. You must talk with your health care provider for complete information about your health and treatment options. This information should not be used to decide whether or not to accept your health care providers advice, instructions or recommendations. Only your health care provider has the knowledge and training to provide advice that is right for you. ‚
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Copyright ‚ © 2015 Clinical Drug Information, LLC and Lexi-Comp, Inc. ‚