What is the primary source of Vitamin K in the diet?

The primary source of Vitamin K in the diet is leafy green vegetables. These vegetables, such as kale, spinach, and broccoli, are particularly high in Vitamin K1 (phylloquinone), which plays a crucial role in blood clotting and bone health. Leafy greens provide a significant amount of this vitamin, making them essential components of a balanced diet.

While fruits, root vegetables, and meat may contain small amounts of Vitamin K, they do not compare to the level found in leafy greens. For instance, some fruits may offer trace amounts of Vitamin K, but they are not considered major contributors. Similarly, root vegetables and meat contain limited Vitamin K, further emphasizing broccoli, kale, and spinach as the food sources that most effectively increase Vitamin K intake. Therefore, incorporating a variety of leafy green vegetables into meals is the best way to ensure adequate Vitamin K consumption.