Vitamin K(ビタミンK)

Japanese page

Characteristics of nutrients

  • Fat-soluble vitamin
  • There are two kinds of vitamin K 1 and K 2
  • Vitamin K 1 = vegetable (vegetables, beans, seaweed, etc.)
  • Vitamin K 2 = bacteria and animal properties (natto, cheese, etc.)
  • Generated in the body
  • Neonates can not produce vitamin K because their intestinal environment is immature

Function of nutrients

  • Blood will be hardened during bleeding
  • Help calcium deposit on bone
  • Maintain blood vessel healthy
  • Artery calcification, preventing arteriosclerosis

When nutrients are deficient

  • Because it is synthesized by intestinal bacteria, there is no worry of shortage
  • It takes time to coagulate blood

When nutrients overdose

  • No concern in normal eating habits

Food that contains a lot of Vitamin K

Foodstuff Ingredient per 100g (㎍)
Gyokuro 4000
Matcha tea 2900
tea 1500
natto 930
Parsley (raw) 850
japanese-basil 690
jews-mallow 640
ashitaba 500
garland-chrysanthemum 460
aster 440
Basil (raw) 440
Spinach 320

Summary

  • Fat soluble vitamin
  • There are two types of vitamin K1 and K2
  • Produced by enteric bacteria etc. in the body
  • Deeply involved in blood coagulation
  • Play a role in maintaining the health of blood vessels
  • It works to promote the deposition of calcium in bones