Vitamin K was originally discovered as the anti-hemorrhagic factor, but it now encompasses a variety of physiological processes. The major source of vitamin K in most diets is phylloquinone (vitamin K1), which is present in green leafy vegetables such as spinach, broccoli, and kale. Vitamin K2 is present in small amounts in fermented foods, milk products, cheese, and meat, and is synthesized by various human gut microbiota
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