Like most vitamins, vitamin K can be obtained in the recommended amount with a well balanced diet. Vitamin K is also produced in the body by normal beneficial gastrointestinal bacteria.vitamin K present in liver, green leafy vegetables and, to a lesser extent, in cereals, fruits, meat, dairy and eggs.

Role of vitamin K:
Coagulation: involved in the formation of active prothrombin. In the absence of vitamin K are synthesized clotting factors nonfunctional, causing bleeding.

Vitamin K source:
• Mainly leafy greens: spinach, chard, broccoli, cabbage, cabbage, cauliflower, lettuce.
• Liver.
• Small amounts of grains, fruits, meats, dairy and eggs.
• A significant amount of vitamin K is formed by the bacterial flora in the lower intestine.

Recommended intakes of vitamin K:
Infants
5.10 mg

Children
15-30 mg

Adolescent Males
45-65 mg

Adult males
80 ug

Female adolescents
45-55 mg

Female adults
65 mg

Pregnancy
65 mg

Observations on vitamin K:
• Sensitive to light and the action of acids and bases.
• Not affected by heat or oxidation.
• It is insoluble in water, so no cooking losses