Get Your K

Health & Nutrition - - FLASH -

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.

Take Charge!

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.)

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.