Eggs and spinach contain the most vitamin K

Eggs and spinach contain the most vitamin K
Eggs and spinach contain the most vitamin K

Vitamin K is also called coagulation vitamin. It is necessary for the formation of prothrombin in the liver. The blood clotting system is one of our main protective functions. If nothing threatens the body, then the clotting and anti-clotting factors are in order and the blood remains fluid. But in the case of pathology, a process is immediately triggered that is aimed at the formation of a blood clot, that is, the body is able at any time to "close" the wound with the formation of a blood clot.

In addition, we also need vitamin K for other important processes:

• contributes to the normal development of the skeleton in children and prevents osteoporosis in the elderly;

• participates in anaerobic respiration, which occurs in nervous tissue during oxygen starvation and in muscles during intense physical exertion;

• stabilizes blood sugar levels;

• increases the stability of blood vessel walls;

• prevents the appearance of age-related changes;

• participates in energy processes;

• has an antibacterial and analgesic effect;

• promotes relaxation of the uterus, eliminating pain during menstruation;

• normalizes the motor function of the gastrointestinal tract and muscle activity;

• has recently been shown to play an important role in calcium absorption and kidney function.

The general term vitamin K refers to fat-soluble compounds (K1, K2 and K3, etc.). This substance can be found in both plant and animal products. For example, vitamin K1 is synthesized in plants and is contained in their leaves. But despite the fact that with a plant-based diet, our body gets enough vitamin K1, little of it is absorbed. Therefore, it should be combined with fat. Vitamin K2 is synthesized by microorganisms (bacteria) in the human intestine, as well as by animal liver cells.

Which foods contain the coagulation vitamin?

Food sources of vitamin K1 are: lettuce, Brussels sprouts and cauliflower, spinach, nettles, celery and broccoli, green tea, seaweed, rose hips, oats, soybeans, rye, wheat, carrots, pumpkin, tomatoes. There is also a lot of it in spicy herbs: basil (both fresh and dried), thyme, parsley, coriander, nettle. Although green leafy vegetables lead the way in vitamin K content, only 10% of them are absorbed. But the substance obtained from animal products is absorbed much better.

Vitamin K2 is found in animal products (pork and beef liver, eggs, cheese, mayonnaise, chicken) and, as mentioned above, is produced by bacteria. The soy product "natto" from traditional Japanese cuisine is considered a leader in terms of vitamin K. It is made by soaking whole soybeans. The resulting mass is boiled and special bacteria are added to it.

They help synthesize enzymes used to reduce blood clotting and the production of vitamin K and B vitamins.

Fresh and dried fruits with the vitamin we need are: prunes, kiwi, blueberries, pomegranate, avocado.

An undoubted plus is that during heat treatment, vitamin K retains its beneficial properties, unlike other vitamins (the loss is no more than 5%). About 30% is lost during freezing. Its activity also decreases when taking aspirin.

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