Vitamin K

Vitamin K is a group of fat-soluble vitamins essential for blood clotting and bone health. It is found naturally in leafy green vegetables like spinach and kale, as well as in some fermented foods. The body can also produce some vitamin K through gut bacteria.

Vitamin K is primarily added to foods as a nutrient supplement to fortify them. It is often found in fortified cereals, dairy products, and infant formula to help consumers meet their daily intake recommendations. It is not typically used for preservation, coloring, or as a functional ingredient like an emulsifier.

Vitamin K is recognized as an essential nutrient by health authorities. The U.S. National Academies of Sciences, Engineering, and Medicine has established a Recommended Dietary Allowance (RDA) for vitamin K. JECFA and EFSA have also evaluated vitamin K. Evidence suggests vitamin K plays a crucial role in blood coagulation and may contribute to bone health. Research is ongoing into its broader health effects.