Vitamin K

Vitamin K is a fat-soluble vitamin that is essential for blood clotting and bone metabolism. There are two main forms of vitamin K: K1 (phylloquinone) which is found in green leafy vegetables, and K2 (menaquinone) which is found in fermented foods and animal products.

Functions of Vitamin K

• Blood Clotting: Vitamin K is necessary for the production of certain proteins that help in the blood clotting process. Without adequate vitamin K, excessive bleeding can occur.
• Bone Metabolism: Vitamin K is involved in the regulation of calcium in the bones and contributes to bone mineralization. It helps in preventing osteoporosis and improving bone density.

Sources of Vitamin K

Good food sources of vitamin K include:

• Leafy green vegetables such as spinach, kale, and collard greens
• Broccoli, Brussels sprouts, and cabbage
• Meat, dairy, and eggs
• Fermented foods like natto and cheese

Deficiency and Toxicity

A deficiency in vitamin K can lead to an increased risk of bleeding and bruising, as well as impaired bone health. Toxicity from excessive vitamin K intake is rare and usually only occurs with high-dose supplementation.

Study Guide

When studying vitamin K, be sure to focus on the following key points:

1. The functions of vitamin K in blood clotting and bone metabolism
2. The difference between vitamin K1 and K2 and their food sources
3. The symptoms of vitamin K deficiency and toxicity
4. The importance of including vitamin K-rich foods in a balanced diet

Understanding the role of vitamin K in the body and its sources will help you grasp its significance in maintaining overall health.

[Vitamin K] Related Worksheets and Study Guides:

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