Vitamin K

Vitamin K is a fat-soluble vitamin, and is important for blood coagulation and the building and maintanance of bones. We have two types: vitamin K1 and vitamin K2. Vitamin K1 exists mainly in greeny leefy vegetables such as kale, spinach, romaine and so on, as well as other vegetables such as brussel sprouts, broccoli, cabbage and so on. K2 is made from bacteria, so the best sources are therefore fermented foods such as yoghurt, cheeses, fermented vegetables, and so on. Our body can also create K2 with our own intestine bacteria, but some believe this amount is not sufficiant.

Sources:

https://www.ncbi.nlm.nih.gov/pubmed/1492156, https://www.vitusapotek.no/livsstil-og-kosthold/vitaminer-og-mineraler/vitamin-k2/a/A101017, https://forskning.no/menneskekroppen-blod-forebyggende-helse/derfor-er-k-vitamin-sa-viktig/276706