Vitamin K is a fat-soluble vitamin that is essential in the diet. It is crucial for many clotting properties in the blood and was thus named after the word Koagulation, which means coagulation (clotting) in Danish. There are three forms of Vitamin K–Vitamin K 1, 2 and 3.
Vitamin K deficiency can cause uncontrollable bleeding, cartilage calcification, malformed bones and calcium deposit formation in the arteries.
Basil, sage, thyme, parsley, kale, swiss chard, dandelion greens, collard greens, spinach, turnip greens, cress
Vit K, phylloquinone, phytomenadione, phytonadione