Vitamin K is a group of fat-soluble vitamins that play an important role in bloot clotting to prevent excessive bleeding. Common sources are green leafy vegetables (e.g. kale, spinach and lettuce), meat, cheese and egg yolks.
Deficiency is rare but in severe cases, it may lead to abnormal and/or internal bleeding. People who is taking anticoagulants/blood thinning drugs should moderate their Vitamin K intake from foods as excessive can alter blood clotting time.
Two main groups of Vitamin K:
Vitamin K1 - mostly from plant-based food
Vitamin K2 - mostly from animal-based food