![]() One prune contains less than six mcg, and a cup of prune juice contains just under nine micrograms. According to the USDA FoodData Central database, one cup of raw spinach contains 145 micrograms (mcg) of vitamin K, and just half a cup of boiled collard greens contains 530 mcg. “Green vegetables (and especially dark leafy greens) are excellent sources of vitamin K, and the most common targets of restrictions for patients on blood thinners. ![]() ![]() Helen Rasmussen, PhD, RD, senior research dietitian in the Metabolic Research Unit at the Jean Mayer USDA Human Nutrition Research Center on Aging, answers: ![]()
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