Vitamin K is mainly found in green vegetables such as spinach or cabbage, although it appears, to a lesser extent, in almost all vegetables.
Vitamin K, as fat-soluble vitamin that is, passes oils such as olive oil, but lose in large part, such as other fat soluble vitamins, during the refining process, with the difference that in this case , contrary to what happens with vitamin E, not added back.
In foods that contain vitamin K is relatively stable. Perfectly resists heat treatment but can be degraded by photochemical oxidation.
Usually it is assumed that under normal conditions, intestinal bacteria provided the majority of vitamin K, up to 90% of that in the body. However, these figures have been revised so that it is considered that their contribution is around 50%, but in any case, enough to cover the needs in normal situations.
Vitamin K, as fat-soluble vitamin that is, passes oils such as olive oil, but lose in large part, such as other fat soluble vitamins, during the refining process, with the difference that in this case , contrary to what happens with vitamin E, not added back.
In foods that contain vitamin K is relatively stable. Perfectly resists heat treatment but can be degraded by photochemical oxidation.
Usually it is assumed that under normal conditions, intestinal bacteria provided the majority of vitamin K, up to 90% of that in the body. However, these figures have been revised so that it is considered that their contribution is around 50%, but in any case, enough to cover the needs in normal situations.
Vitamin K deficiency in humans is very rare. It can occur in newborns, by the combination of three factors, low reserves, the low human milk and the lack of bacterial flora. In some countries, all newborns receive a dose of 1 mg of this vitamin. In adults, it may appear a deficiency of this vitamin by the combination of a diet low in severe treatments with antibiotics.
