Skip to main content

Vitamin K (Phylloquinone)

Overview​

Vitamin K in plant foods is primarily phylloquinone (vitamin K1), a fat-soluble naphthoquinone concentrated in green leaves. USDA FoodData Central reports phylloquinone, not menaquinones. Fermented foods and some animal products that supply vitamin K2 are recorded separately on the Vitamin K2 page.

Phylloquinone is the standard compositional analyte for leafy vegetables, herbs, and many plant oils. Presence in a food table means the selected USDA record reported phylloquinone — it is not a K2 claim and not a BRS mapping by itself.

Recipes​

7 recipes containing this substance

Creamed Corn on Roasted Sweet Potato

Roasted sweet potato with creamed corn and a mixed lipid phase to enhance carotenoid absorption; served with broccoli for fibre and glucosinolates.

Mitochondrial Power Bowl

A nitrate-rich, polyphenol-dense bowl combining leafy greens, beets, berries, nuts, and early harvest olive oil

Salmon Bowl-pistachio-cacao-nibs

A Mediterranean-style bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil — rich in omega-3 fats, polyphenols, and fibre.

Foods​

9 foods containing this substance

Broccoli

Cruciferous vegetable rich in sulforaphane, folate, and glutathione precursors

Cucumber

NMN source and hydrating vegetable

Kale

Leafy green rich in iron, magnesium, zinc, quercetin, and carotenoids

Leeks

Allium vegetable with prebiotic fiber (FOS)

Nori

Red seaweed providing iodine and amino acid precursors for creatine synthesis

Parsley

Reduces harmful cholesterol oxidation products when added to cooking

Spinach

Leafy green rich in iron, magnesium, folate, and carotenoids

Swiss Chard

Leafy green rich in iron, magnesium, folate, and carotenoids