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Vitamin K

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What is vitamin K ?

Vitamin K belongs to the group of fat-soluble (lipophilic) vitamins. Due to its haemostatic effect it is called coagulation vitamin. Vitamin K does not have a uniform substance, but occurs in variants that have a different structure (vitamin K1, vitamin K2, vitamin K3, vitamin K4). 

Vitamin K1 and vitamin K2 occur in nature and are therefore natural. One is synthesized in the cells of green plants. The other vitamin (vitamin K2) is produced by various intestinal bacteria. In the EU, a recommended daily requirement of 75 micrograms has been established. An average person should consume this amount every day to cover the need for vitamin K. The minimum daily intake should not be less than 11.24 micrograms. 

Here too, personal requirements must always be considered individually. Foods that have a relatively high content of vitamin K olive oil, eel, red cabbage, asparagus, leek, cauliflower, lettuce, broccoli, Brussels sprouts, spinach and kale. Furthermore, chickpeas, lentils and pistachios contain a relatively high proportion of vitamin K.

Health Claims Vitamin K

  • contributes to normal blood clotting 
  • contributes to the preservation of normal bones