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Vitamin K Vitamin K is necessary mainly for the coagulation of blood. It aids in forming prothrombin, an enzyme needed to produce fibrin for blood clotting.
The richest sources of vitamin
K are alfalfa - a plant, Medicago sativa of
the legume family, having bluish purple flowers, and fish
livers, which are used in making concentrated preparations
of this vitamin.
Dietary sources include all leafy green vegetables, egg yolks, soybean oil, and liver. For a healthy adult, a normal diet and bacterial synthesis in the bowels usually are sufficient to supply the body with vitamin K and prothrombin.
Digestive disturbances and excessive
intake of vitamin E may lead to defective absorption of vitamin K
and hence to mild disorders in blood clotting.
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