7 Foods With More Vitamin K Than Kale

The curly cabbage is known for its high levels of nutrients, including vitamins A, C, E and K. A single cup of curly cabbage containing 493 micrograms of vitamin K, which covers 410.8% of the daily value (DV).

Vitamin K plays essential roles in skeletal health, blood clotting and many other important processes in the body, which is why it is essential to ensure that you hit your recommended daily contribution.

Although the cabbage is an excellent source, many other foods contain more vitamin K per portion. Here is 7 foods that offer more vitamin K than kaleNo more advice to include them in your diet.

• Vitamin K contents: 889 micrograms, or 740.8% of DV
• Health advantages: Spinach is one of the best sources of vitamin K that you can eat, with a cooked cup covering more than 700% of your daily needs. Spinach is also filled with folate, vitamin A, magnesium and antioxidants carotenoid lutein and zeaxanthine, which protect against cellular damage and support eye health.
• How to use it: You can add raw spinach to salads, soups, cereal bowls and smoothies, or sauté the spinach with garlic and olive oil for a quick and nutritious accompaniment dish.

• Vitamin K contents: 572 micrograms, or 476.6% of DV
• Health advantages: In addition to being an excellent source of vitamin K, the Swiss card provides essential nutrients for heart health. A cup of cooked beacon offers 20% of your daily potassium needs and 35% of your daily magnesium needs. These nutrients are essential for healthy blood pressure management, and mineral -rich diets can reduce the risk of high blood pressure, protecting from heart disease.
• How to use it: Mix the card with a card in soups, stews and salads, or sauté with olive oil and lemon. The Swiss card also makes a delicious substitute with a low carbohydrate content for wraps and burritos.

• Vitamin K contents: 609 micrograms per cooked cup, or 507.5% of DV
• Health advantages: Green cabbage is a green rich in nutrients rich in fiber, calcium, vitamin K and other essential nutrients. A cup of cooked cabbage offers almost 20% of your daily fiber needs and 24.9% of your calcium needs, making Collards a good choice to support the health of bones, intestine and heart.
• How to use it: Add the green cabbage to cereal bowls, salads and stir-fry or cook them with onions, broth and seasonings for a quick and healthy accompaniment dish.

• Vitamin K contents: 530 micrograms per cooked cup, or 441.6% of DV
• Health advantages: Green districts are not as popular as other greens, such as kale, but they provide an impressive amount of nutrients and add an intelligent addition to your diet. They are particularly rich in vitamin C, which is necessary for the production of collagen, immune health and the absorption of iron. A cup of cooked turnips of turnips offers 43.8% of your daily vitamin C needs. Naves greens are also rich in folate, vitamin A and other essential nutrients.
• How to use it: The green districts are delicious steamed or jump with them with garlic and olive oil. They can also be mixed with soups and stews for an increase in nutrition.

• Vitamin K contents: 830 micrograms per cooked cup, or 691.6% of DV
• Health advantages: In addition to a massive dose of vitamin K, green mustard vegetables contain a variety of protective plant compounds, such as carotenoid antioxidants, such as β-carotene, lutein, violaxanthine and neoxanthine, which have powerful cellular protection properties.
• How to use it: Mustard greens have a spicy taste and can be appreciated in raw in salads or on sandwiches. You can also add mustard green vegetables cooked to dishes such as cereal bowls and soups.

• Vitamin K contents: 850 micrograms per portion of 3 ounces, or 708% of DV
• Health advantages: Natto is a traditional Japanese food based on fermented soybeans. It is filled with vitamin K and is an excellent source of fiber, protein, calcium, magnesium and zinc. Natto is a particularly healthy choice for those who follow vegan and vegetarian diets, as it provides 34 grams of plant -based protein.
• How to use it: Natto can be used as a meat substitute based on plants in dishes such as jumpers and can be appreciated on rice or toast for a boost of filling protein.

• Vitamin K contents: 697 micrograms per portion of 3 ounces, or 580.8% of DV
• Health advantages: The green beets contain an impressive fan of nutrients, including iron, potassium and vitamin C. Vegetables of beets are also rich in nitrates, which are compounds which help to relax the blood vessels, supporting healthy blood pressure.
• How to use it: You can blow up green beets with garlic and olive oil, mix them in smoothies or add them to soups and sautés.

Cabinet is an excellent source of vitamin K, but many other foods have more of this essential nutrient.

Spinach, card beet, green cabbage, turnip greens, beet greens, mustard greens and natto, all pack more vitamin K by portion than kale And offer a variety of other vitamins, minerals and health compounds favorable to health.

Try to incorporate a variety of foods rich in vitamin K in your meals to make sure you meet your daily needs.