Which foods contain vitamin K?

Green leafy vegetables have the most vitamin K1. Half a cup of boiled collards has 530 µg, 1 cup of raw spinach 145 µg and half a cup of boiled broccoli 110 µg.^[1] Vegetable oils add some: 1 tablespoon of soybean oil has 25 µg.^[1]

Natto, fermented soybeans from Japan, is the richest source of vitamin K2: 3 ounces have 850 µg of MK-7.^[1] Meat, cheese and eggs have small amounts of MK-4, about 2 to 13 µg per serving.^[1] The body absorbs much less vitamin K1 from vegetables than from oils or tablets, and eating the vegetables with some fat helps.^[1]