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"Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body needs for modification of certain proteins that are required for blood coagulation, and in bone and other tissue."
"Vitamin K is a fat-soluble vitamin. The 'K' is derived from the German word 'koagulation'. Coagulation refers to the process of blood clot formation. Vitacins involved in blood clotting."
"Foods that contain a significant amount of vitamin K include beef liver, green tea, turnip greens, broccoli, kale, spinach, cabbage, asparagus, and dark green lettuce. Chlorophyll is the substance in plants that gives them their green color and provides vitamin K. Freezing foods may destroy vitamin K, but heating does not affect it."
"There are few nutrients as closely identified with a specific food source as vitamin K. We list ten foods and spices that contain more than the adult male Adequate Intake (AI) for vitamin K, and each one is a green vegetable. In fact, you'll need to go down to number 17 on our list to find the first food soybeans that is not green."
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