Vitamin K is a fat soluble vitamin that requires fat and minerals to be absorbed. There are three types of this vitamin. K1 (phyllogquinone) can be found in leafy green vegetables, K2 (menaquinone) is made by the probotic bacteria in the intestines, and K3 (dihydrophylloquinone) which is a synthetic form and not a good source of the vitamin.
Function: Vitamin K is an essential component of blood clotting and helps protect against brittle bones. In women, it helps reduce excessive menstrual flow.
Dosage: Vitamin K is also measured in micrograms. Proper dosage can range from 75 micrograms for teenagers between 14 and 18, to 90 micrograms for adult women and 120 micrograms for men. People on antibiotics run the risk of becoming deficient in the vitamin since these drugs have a tendency to kill the bacteria in the intestines that produces it.
Sources: Leafy green vegetables, yogurt, egg yolk, safflower oil, soybean oil, and fish liver oil. It can also be taken as a supplement in pill form and is commonly found in multi-vitamins.