The best dietary sources of vitamin K include leafy green vegetables, such as kale, spinach, and Swiss chard. Other good sources are broccoli, Brussels sprouts, and certain vegetable oils like soybean and canola oil. Fermented foods, particularly natto made from fermented soybeans, are also exceptionally high in vitamin K2. Incorporating a variety of these foods into your diet can help ensure adequate vitamin K intake.
Black pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good source of dietary fiber and copper.
Apricots are a very good source of Vitamin C and Vitamin A. They are also a good source of Dietary Fiber and Potassium. They are very low in Cholesterol, Sodium and Saturated Bat. Their one drawback, nutritionally, is that a large portion of their calories comes from sugars.
cabbage,greens,cranberry,anything with vitamin K,
The Sun!
Vitamin K is primarily produced by bacteria in the gut microbiome of humans and other animals. Additionally, green leafy vegetables, such as spinach and kale, are rich sources of dietary vitamin K, specifically vitamin K1 (phylloquinone). Vitamin K2 (menaquinone) is found in fermented foods and animal products. Overall, both microbial synthesis and dietary intake contribute to the body's vitamin K levels.
Cranberries, like many other foods, are really not a good source of Vitamin K.
Carrots are rich in vitamin A and are a good source of vitamins C & K
It is a great source of Calcium. When uncooked it is a source of Vitamin K.
One cup (121g) serving of split peas contains 54.2 mcg (micrograms) of vitamin K. That is 68 percent of the recommended dietary value for that vitamin.
vitamin c
Vitamin K is primarily synthesized by bacteria in the large intestine of humans. Some vitamin K can also be obtained through dietary sources such as green leafy vegetables, liver, and certain oils.
liver