Get Your K
Vitamin K, once thought important primarily for blood clotting, may have a much wider array of health benefits. A recent Spanish study, published in reported that people who increased their K1 (the most common form of vitamin K) intake were at a 48% lower risk of cardiovascular mortality, 36% lower risk of cancer mortality, and 43% lower risk of all-cause mortality. If you’re not already consuming plenty of vitamin K – found in dark leafy greens, broccoli, Brussels sprouts and other vegetables (see box) – it’s not too late to start.
Food sources of K1, the most common dietary form of vitamin K, include: Mustard greens, ½ cup, cooked – 415 micrograms Turnip greens, ½ cup, cooked – 265 micrograms Spinach, 1 cup, raw – 145 micrograms Kale, 1 cup, raw – 110 micrograms Broccoli, ½ cup, cooked – 110 micrograms Brussels sprouts, ½ cup, cooked – 109 micrograms
(The recommended daily allowance for vitamin K, supposedly, is 85 micrograms.)