What Meats Have Vitamin K?
Vitamin K is a fat-soluble vitamin found in nature and also made by the body. It was discovered in Denmark and named vitamin K after the Danish work koagulation. Vitamin K helps with blood clotting, or coagulation. The food source of vitamin K, phylloquinone, is called vitamin K1 and can be found in dark green leafy vegetables, liver, meat, milk, eggs and fish oils. Vitamin K2 is produced by intestinal bacteria and called menaquinone. Vitamin K3, menadione, is synthetically produced and used therapeutically for those who cannot tolerate natural vitamin K.
