Diet gun

Vitamin K is a fat-soluble vitamin that is essential for modifying proteins required for blood clotting, supports the maintenance of normal bone condition and reduces the risk of osteoporosis and bone fractures.

Patients with serious heart problems such as heart failure, atrial fibrillation, coronary artery disease, who have suffered a myocardial infarction or stroke or have vascular problems receive anticoagulant treatment.

Anticoagulant drugs thin the blood, preventing the formation of blood clots in the veins and arteries, reducing the risk of heart attack and stroke.

Foods high in vitamin K may reduce the effectiveness of anticoagulant treatment.

Foods with vitamin K are divided into 3 categories depending on their vitamin K content. Foods with a high vitamin K content should be avoided when taking anticoagulant treatment, foods with a moderate content should be consumed in small quantities (up to one 250 ml cup per day), while foods with a low content can be consumed without any particular restriction.

High in vitamin K – should be avoided

Turnips

Green onions

Brussels sprouts

Cabbages

Parsley (leaves)

Green kale

Swirl chard

Spinach

Cranberry

Grapefruit
Pomegranate

Moderate in vitamin K

Peas

Iceberg

Cardamom

Carrot

Coriander (sprig with leaves)

Cauliflower

Cabbage

Parsley (sprig)

Lettuce

Broccoli

Peppers (red and green)

Celery
Basil

Asparagus

Tomatoes

Chives

Avocado

Blackberries

Grapes

Pistachios

Cashews

Hazelnuts

Low in vitamin K

Cucumber

Coriander (seed)

Pumpkin

Zucchini

Corn

Mushrooms

Eggplant

Garlic

Potato

Fresh green beans

Watermelon
Figs

Banana