Foods containing vitamin K are mainly dark green leafy vegetables, such as broccoli, Brussels sprouts and spinach. In addition to being present in foods, vitamin K is also produced by the good bacteria that make up the healthy gut flora, being absorbed by the gut with diet foods.
Vitamin K helps with blood clotting, prevents bleeding, helps heal and replenish bone nutrients, and helps prevent tumors and heart disease.
Vitamin K-rich foods don’t lose vitamins when cooked, as cooking methods don’t destroy vitamin K.
The following table shows the amount of vitamin K contained in 100 g of the main original foods:
For healthy adults, the vitamin K recommendation is 90 mcg in women and 120 mcg in men. See all vitamin K functions.
The following recipes are rich in vitamin K to use good amounts of your original foods:
Preparation mode
Beat the eggs with a fork and add the chopped spinach leaves into large pieces, onion, grated cheese, salt and pepper, stirring until well mixed.
Then heat a frying pan over a low heat with the oil and add the mixture. Simmer on both sides.
Ingredients
Preparation mode
Clean the broccoli, cut into large pieces with stems and flowers and cook in salted water until the stem is soft. Drain and book. In a saucepan, sauté the garlic in olive oil, add the broccoli and fry for 3 more minutes. Add cooked rice and mix until even.
Ingredients
Preparation mode
Wash cabbage and drain well. Combine mayonnaise, sour cream, vinegar, mustard, sugar and salt. Mix this sauce with cabbage and pineapple. Drain in the refrigerator for 30 minutes to cool and serve.