Vitamin K is beneficial for health, especially for women, and can be obtained through some foods that we bring to the table every day. 

It is a fat-soluble vitamin essential for various functions, such as blood clotting, which prevents hemorrhages. It also stimulates calcium fixation in the bones, making it important for strengthening bones and preventing osteoporosis.

The primary form of vitamin K is K1, known as phylloquinone, which is found in dark-colored vegetables. Vitamin K2, or menaquinone, is produced by the intestinal microbiota and is present in some animal-based foods.

What to Eat to Obtain Vitamin K

Less famous than other vitamins, vitamin K is naturally present in dark-colored vegetables such as broccoli, kale, spinach, cabbage, lettuce, and other leafy greens. It is found in raw carrots and some fruits like kiwi, strawberries, grapes, avocado, and bananas.

In some animal-based foods, including eggs and cheeses, vitamin K is even better when combined in the same meal with a small portion of dried fruits, nuts, pistachios, or in oils rich in essential fatty acids that promote absorption.

Why We Shouldn't Skip Vitamin K in Our Meals

Fights Pain

Vitamin K is a valuable ally at the table in combating the onset of joint and muscle disorders, including back pain. Additionally, it is also useful for overall bone health because it participates in the assimilation of calcium, a valuable mineral for the skeleton.

Helps Circulation

It is beneficial for the proper functioning of blood circulation, helping to prevent swelling and heaviness, as well as major cardiovascular diseases, which are the leading cause of death worldwide, especially for women.

Regulates Menstrual Flow

Vitamin K is also useful in regulating heavy menstrual flow. It makes the blood less fluid and improves coagulation.

Acts on Blood Clotting

It forms proteins that help control bleeding, which are important for blood clotting. This prevents hemorrhages and promotes healing.

Promotes Cardiovascular Health

Vitamin K is related to the production of proteins that help prevent calcification or hardening of the heart arteries.

In addition to being present in food, vitamin K is also produced by the good bacteria that make up a healthy gut flora, being absorbed by the intestines along with food. 

Foods rich in vitamin K do not lose their properties when cooked; vitamin K is not destroyed by cooking methods.

By jbanaggia