(Uses): Necessary for normal blood clotting, promotes healthy liver function, and helps with bone formation and healing.
(Deficiency): Not a common deficiency, but may occur when there is poor intestinal absorbtion such as occurs with celiac disease, colitis of after bowel surgery. If deficiencies do occur they may present in abnormal bleeding or hemorrhaging.
(Food Sources): Asparagus, blackstrap molasses, broccoli, brussel sprouts, cabbage, cauliflower, dark green leafy vegetables, liver, oatmeal, oats, rye, safflower oil, soybeans, wheat, yogurt.
(Herbal Sources): Alfalfa, green tea, kelp, nettle, oat straw, shepherds purse.
(RDA): There is no official RDA for vitamin K. However, the suggested minimum is 75-150 mcg, which is sufficiently supplied in most diets. 300 mcg, however, may be the optimum. Vitamin K is obtained only by perscription, but may be obtained by taking alfalfa.
(Assimilation): High intake of Vitamin E or Calcium supplements may reduce vitamin K absorption.