Nutrient

Vitamin K

Established research area

A fat-soluble vitamin the body uses for normal blood clotting and bone maintenance. K1 comes mainly from leafy greens; the K2 form (from fermented and animal foods) is tracked separately here.

Commonly noted

Commonly noted: Vitamin K is a fat-soluble vitamin the body uses for normal blood clotting and for maintaining bone; K1 (phylloquinone) comes mainly from leafy green vegetables.
Low intake: Low vitamin K status is uncommon and is commonly discussed in relation to easy bruising and longer bleeding times, more likely among people with fat-absorption problems.
Higher intake: Vitamin K from food has not been shown to cause harm and has no established upper level; a steady, consistent vitamin K intake is a widely discussed topic for people taking the anticoagulant warfarin.

Source: NIH ODS

Reference intakes

General reference figures for a typical adult — not a personal target or a claim of need.