21 Foods High in Vitamin K

2. Celery

Celery is a crisp, low-calorie vegetable that provides a small but steady amount of vitamin K. It can contribute to your overall intake when eaten regularly, even though it contains less than leafy greens like spinach or kale. One cup of chopped celery provides roughly 25 to 30 micrograms of vitamin K, depending on how it is prepared and grown.

Although the amount is modest, celery remains a useful contributor, especially when paired with other vegetables. Including celery in your meals can help support your body’s ability to form blood-clotting proteins and maintain bone strength. You can eat it raw, cooked, or blended into soups and juices, which makes it easy to use in everyday meals.

Celery also provides hydration, fiber, and small amounts of potassium and folate. It fits well into salads, stir-fries, or as a snack with nut butter or hummus. People who take blood-thinning medications should keep their vitamin K intake consistent.

3. Brussels Sprouts

Brussels sprouts are small green vegetables that look like mini cabbages. They belong to the cruciferous family, which also includes broccoli and cauliflower. They are easy to prepare by steaming, roasting, or sautéing as a flexible side dish for many meals.

These vegetables are rich in vitamin K, a nutrient your body relies on for proper clot formation and bone maintenance. A half-cup of cooked Brussels sprouts provides more than your daily requirement of vitamin K, making them one of the top plant sources of this nutrient. Brussels sprouts also supply fiber, vitamin C, and small amounts of other minerals.

The fiber supports digestion, while vitamin C supports immune function. Adding Brussels sprouts to your meals adds nutritional variety without significantly increasing calories. If you’re on blood thinners, maintain a steady intake of vitamin K and consult your healthcare provider before making significant dietary changes.

4. Scallions

Scallions, also called green onions or spring onions, are an easy way to add vitamin K to your meals. You can eat both the white and green parts, though the green tops contain slightly more vitamin K than the white ends.

Vitamin K supports blood clotting and helps maintain healthy bones. Because of this role, scallions fit naturally into a balanced eating pattern and pair nicely with other vegetables high in vitamin K, such as spinach or broccoli. Chop scallions into salads, soups, or stir-fries, or sprinkle them over baked potatoes or scrambled eggs for extra flavor and nutrients.

Because cooking may reduce some vitamin K content, using raw scallions can help preserve more of the vitamin. To keep them fresh, wrap scallions loosely in a damp paper towel and store them in the vegetable drawer of your refrigerator. You can also freeze chopped scallions for later use without losing much of their flavor.

5. Spinach

Spinach is a top natural source of vitamin K. Just one cup of cooked spinach exceeds your daily needs, making it an excellent choice for increasing your intake. Vitamin K plays a key role in forming blood clots, which helps your body stop bleeding after injuries.

It also supports bone health by working with calcium to help keep bones strong. Because of its mild flavor and soft texture when cooked, spinach works well in both raw and warm dishes. Adding spinach to soups, pasta, or omelets is an easy way to increase vitamin K intake without adding many calories.

Since vitamin K is fat-soluble, consuming spinach with a bit of healthy oil can enhance its absorption. Spinach also provides other important nutrients, including vitamin A, vitamin C, iron, and folate. Because spinach is very high in vitamin K, people who take blood-thinning medication should keep their intake consistent.

6. Blackberries

Blackberries provide a steady amount of vitamin K, which supports normal blood clotting and healthy bones. One cup of raw blackberries offers a noticeable portion of your daily vitamin K needs, along with fiber and vitamin C, making them a nutrient-dense fruit. Per one cup (about 140 grams), blackberries provide roughly 29 micrograms of vitamin K, about 30 milligrams of vitamin C, around 8 grams of fiber, and approximately 60 calories. This combination of nutrients makes them an easy addition to a balanced diet.

You can enjoy blackberries in simple ways. Mix them into yogurt, oatmeal, or smoothies for gentle sweetness, or pair them with leafy greens in salads for added color and nutrition. Eating them fresh or frozen helps preserve most of their nutrients. To keep blackberries fresh, store them in the refrigerator and wash them only just before eating to reduce spoilage.

7. Kale

Kale is one of the richest natural sources of vitamin K, and even a small serving can help you meet your daily needs. This leafy green belongs to the cabbage family and comes in several varieties, including curly kale, lacinato (dinosaur kale), and baby kale.

A one-cup serving of cooked kale provides well over the daily adequate intake for adults, with cooked kale generally containing more concentrated vitamin K than raw kale. For this reason, kale plays an important role in supporting clotting function and bone health. Kale also offers other valuable nutrients, including fiber, calcium, potassium, and vitamin C.

You can include it easily in meals by mixing raw kale into salads, blending it into smoothies, or adding it to soups and stir-fries. Light steaming softens the texture while helping preserve much of its nutrient content.

8. Cabbage

Cabbage is a simple, affordable food that provides a good source of vitamin K while remaining low in calories. You can find it in several varieties, including green, red, and Savoy, and each type contains helpful amounts of this nutrient.

Although cabbage has less vitamin K than some darker leafy greens, eating it regularly can still support your overall intake. Vitamin K supports blood clotting and helps maintain bone health, which plays a role in everyday functions like healing and long-term skeletal strength.

Your body relies on steady vitamin K levels for these processes to work properly. You can enjoy cabbage raw in salads or slaws, or cook it in soups, stir-fries, or as a steamed side dish.

9. Dried Sage

Dried sage is a flavorful herb that provides a surprising amount of vitamin K. Because drying concentrates nutrients, even small amounts can contribute meaningfully to your daily intake while adding depth to many dishes.

Vitamin K supports normal blood clotting and helps maintain healthy bones. Just one teaspoon of dried sage can provide a noticeable portion of your daily vitamin K needs, which makes it one of the more concentrated herb sources. Season roasted meats, vegetables, soups, marinades, and sauces with dried sage. It also works well in rubs for chicken or fish. To preserve its flavor and nutrient content, store dried sage in a cool, dark place.

10. Okra

Okra is a green vegetable with a mild flavor and soft texture that you can enjoy boiled, grilled, roasted, or added to soups and stews. It provides several nutrients that support overall nutrition, including vitamin K, fiber, and vitamin C.

When it comes to vitamin K, okra offers a moderate amount compared with other vegetables. One cup of cooked okra provides more than 30% of the daily value for vitamin K. This vitamin plays an important role in blood clotting and helps maintain strong bones.

You can include okra in your meals in many ways. Add sliced okra to gumbo, mix it with tomatoes and onions for a simple side dish, or roast it with a small amount of oil to reduce the stickiness some people dislike while still keeping its nutrients.

11. Broccoli

Broccoli is one of the best vegetables for getting vitamin K. It belongs to the cabbage family and provides a reliable amount of this fat-soluble vitamin. When you eat broccoli, your body uses vitamin K to produce proteins that support normal blood clotting and help maintain bone strength.

Broccoli also supplies other helpful nutrients, including fiber, vitamin C, and small amounts of calcium. These nutrients support digestion and immune function while adding to broccoli’s overall nutritional value.

You can enjoy broccoli in several ways. Steaming, roasting, or lightly sautéing helps preserve most of its vitamin K content. Boiling it for too long may lower the vitamin level because some of the nutrient can be lost in hot water.

12. Pickles

Pickles can provide some vitamin K, especially when they are made from cucumbers or other vegetables that naturally contain this nutrient. The exact amount varies depending on how the pickles are prepared and how long they are stored in brine or vinegar.

One cup of dill pickles or similar varieties usually supplies small to moderate levels of vitamin K, so they can contribute to your overall intake when eaten as part of a balanced diet. Vitamin K supports normal blood clotting and helps maintain bone health.

Because pickles are often eaten in small amounts, they may not provide large doses of vitamin K on their own. Even so, they still add flavor and variety to meals and can fit into a diet that includes leafy greens, healthy oils, and other plant foods.

13. Prunes

Prunes, which are dried plums, provide a moderate amount of vitamin K. A half-cup serving offers around 25 to 30 micrograms, which may be lower than leafy greens but still contributes to your daily intake when eaten regularly.

Vitamin K supports normal blood clotting and helps maintain bone health. You can enjoy prunes in several ways. Eat them on their own as a snack, mix them into oatmeal, or add them to salads for extra flavor and nutrients. Their natural sweetness also makes them a useful substitute for added sugars in some baked dishes.

Prunes also provide other helpful nutrients, including fiber, potassium, and antioxidants. These nutrients add to their overall nutritional value and help support general dietary balance.

14. Chili Powder

Chili powder provides small but useful amounts of vitamin K. Because it is often a blend of ground chili peppers with spices such as cumin, garlic powder, and oregano, the exact amount can vary.

In general, one tablespoon supplies about 10 to 15 micrograms of vitamin K, which can add up if you use it regularly in cooking. For this reason, it fits easily into everyday meals as a simple way to add both flavor and small amounts of vitamin K. Add chili powder to soups, tacos, stews, or roasted vegetables.

Combining it with other spices, such as paprika or turmeric, boosts flavor without adding extra salt or fat. Choosing pure chili powder or blends with minimal ingredients gives you more control over flavor and sodium intake.

15. Asparagus

Asparagus is a green vegetable that provides a fair amount of vitamin K, which supports healthy blood clotting and bone maintenance. One cup of cooked asparagus offers about 70 micrograms of vitamin K, which covers most of the daily need for adults.

Steaming, roasting, or grilling asparagus helps preserve its nutrients. Boiling can cause some vitamin loss because nutrients can leach into the cooking water. Light cooking helps maintain its bright color and crisp texture.

Asparagus also supplies fiber, folate, and small amounts of vitamins C and A. These nutrients support digestion, cell growth, and immune health. Including asparagus in meals adds nutrition without many calories or fat.

16. Carrots

Carrots provide a small but useful amount of vitamin K, mainly in the K1 form (phylloquinone), which your body uses to support normal blood clotting and bone health. A half-cup of cooked carrots offers around 8 to 10 micrograms of vitamin K.

While this is lower than leafy greens such as spinach, carrots still help support steady daily intake when eaten regularly. Cooking may slightly change the vitamin K content, but both raw and cooked carrots continue to contribute. Because carrots are so versatile, they are easy to include consistently in everyday meals.

Eat carrots raw as a snack, roast them, or add them to soups, stews, and salads. Their natural sweetness makes them appealing in both savory and lightly sweet dishes. Pairing carrots with foods that contain healthy fats, such as olive oil or nuts, can help your body absorb vitamin K more effectively.

17. Raspberries

Raspberries provide small amounts of vitamin K that contribute to your daily intake. One cup of raw raspberries offers about 9 micrograms of vitamin K. While this is lower than leafy greens, it still supports your body’s needs for blood clotting and bone health.

Raspberries work well in many meals. Eat them fresh, add them to yogurt or oatmeal, or blend them into smoothies. Their natural sweetness makes them a good option for snacks and desserts without added sugar.

Frozen raspberries retain most of their nutrients, making them convenient year-round. If you take blood-thinning medication, it is important to keep your vitamin K intake consistent. Raspberries can fit into your routine as long as amounts remain steady.

18. Cucumbers

Cucumbers provide a light, refreshing source of vitamin K. Most of the vitamin K is found in the peel, so eating cucumbers with the skin provides greater benefit. One cup of sliced cucumber with the peel provides around 10 micrograms of vitamin K.

Vitamin K supports normal blood clotting and helps maintain bone strength. Including cucumbers regularly can help support consistent intake. Because they are mild in flavor and easy to prepare, cucumbers fit naturally into many everyday meals. Eat them raw in salads, sandwiches, or as a snack.

Because they are mostly water, they also support hydration while providing small amounts of fiber and other nutrients. Pickles can also provide vitamin K, though amounts vary depending on preparation.

19. Dried Basil

Dried basil is a strong source of vitamin K, a nutrient that helps your body make proteins for normal blood clotting and supports bone health. Because drying concentrates nutrients, even small amounts can add useful nutrition to your meals, especially if you use it regularly. One tablespoon of dried basil provides about 36 micrograms of vitamin K, which is a noticeable portion of your daily needs.

While fresh basil also contains vitamin K, the dried form is more concentrated. Add dried basil to soups, pasta dishes, salad dressings, or roasted vegetables. Its mild, earthy flavor works well in many recipes and makes it easy to increase vitamin K intake.

20. Yogurt

Yogurt provides small amounts of vitamin K, which supports normal blood clotting and helps maintain bone health. While it is not one of the richest sources, including yogurt regularly can still contribute to your overall vitamin K intake. The amount of vitamin K in yogurt can vary by brand and preparation method. Some of it comes from animal sources and from the bacteria used during fermentation, so checking the nutrition facts label can help you compare options.

You can choose from full-fat, low-fat, or Greek yogurt depending on your preference. Plain or unsweetened varieties are usually better choices because they avoid added sugars. Greek yogurt is thicker and often contains more protein than regular yogurt. Yogurt also supplies calcium, protein, and probiotics that support gut health. You can enjoy it on its own or mix it with fruits, oats, or cereal for more variety in your meals.

21. Kefir

Kefir is a fermented milk drink that provides small but helpful amounts of vitamin K. It contains both vitamin K1 and vitamin K2, which support normal blood clotting and help maintain bone health. During fermentation, bacteria in kefir can naturally produce vitamin K2, adding to its nutritional value.

Kefir is made by fermenting cow, goat, or sheep milk with kefir grains that contain beneficial bacteria and yeast. This process gives it a tangy flavor similar to yogurt but with a thinner consistency. Many people drink it plain, blend it into smoothies, or pour it over cereal.