Vitamin K is in addition to the vitamins A, D and E to the fat-soluble vitamins. Most of the vitamin K requirement is met by food. It is found mainly in green vegetables such as chives, spinach or parsley, but also in beef liver, sauerkraut, butter, egg yolks or oats are important sources of vitamin K. In order to improve the intake through the food, it is recommended, due to the fat-solubility, the consumption with healthy fats and oils. The body's own vitamin K production is carried out by bacteria in the intestinal flora. To what extent the daily requirement of vitamin K is covered by the production in the small intestine or to what extent the vitamin K can be used is not known. All the more important is the supply of food or a suitable supplement.
Vitamin K is essential for the regulation of blood clotting. A lack of vitamin K inhibits the ability of the blood to coagulate, which can lead to increased bleeding. With enough vitamin K in the blood you can prevent this condition. Conversely, increased levels of vitamin K in the blood have no negative effects on blood coagulation, as the body can always optimally use the vitamin K present. Another positive effect of vitamin K is that it protects against atherosclerosis! Arteriosclerosis can be caused by poor nutrition and rising blood pressure, resulting in life-threatening consequences. Calcifications of the arterial inner walls lead in the worst case to fatal heart attacks or strokes. Vitamin K helps to prevent these calcifications, but also to reduce existing calcifications. Another special feature of Vitamin K is that it supports the health of the bones, this effect is especially important for athletes and older people. The daily requirement for vitamin K in adults is 0.03 to 1.5 μg per kilogram of body weight
