Vitamin K found naturally in plant foods is called phylloquinone (vitamin K1).
Cabbage, kale, spinach, cauliflower, broccoli, Brussels sprout and liver are good source of vitamin K, although moderate amounts are found in many other vegetables, as well as in cereals.
Vitamin K2 or farnoquinone is found in various microorganisms, particularly bacteria; small amounts can also be found in milk, eggs and pork liver.
Like many of the vitamin, vitamin K can be destroyed by exposing food to excessive light or heat. It is believed that humans ordinarily receive adequate amounts of vitamin K in the diet.
Vitamin K in foods
