Vitamin K is important to help support proper coagulation (blood clotting). The liver uses vitamin K to synthesize blood-clotting proteins. Without vitamin K, the level of the blood-clotting proteins drops, and clotting time is prolonged. Vitamin K has also been recognized for its role in helping maintain the health of bones.

Since natural vitamin K is fat soluble, it requires bile and pancreatic juice in the intestine for maximum absorption.

Vitamin K is found in dark leafy greens, most green plants, alfalfa and kelp. Animal sources include liver, milk, yoghurt, egg yolks and fish liver oils.