Vitamin K in Pork, Fresh, Loin, Blade (Chops), Bone In, Separable Lean And Fat, Cooked, Braised
The recommended USDA amount of Vitamin K for adults 19 and older is 90 mcg/day.
Based on the Vitamin K content, how much can I safely consume in one day?
You can have Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised without worrying about vitamin k.
How does the Vitamin K content in Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised compare with other foods?
Here are some examples of foods that compare with Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised.
To view more foods in other food categories, visit the Vitamin K Food Database.
Other Pork Products vs. Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised
Poultry Products vs. Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised
I'm on a blood thinner (anticoagulant/antiplatelet) such as Warfarin - How does Vitamin K work with my blood thinner?
Warfarin (Coumadin) works by decreasing the chemical reactions Vitamin K makes in your body. This increases the time it takes for a clot to form. Hence, "thinning" your blood.
If you take Warfarin, you may need to limit and/or monitor your Vitamin K intake. This is because Vitamin K can affect how these drugs work.
Ideally you should consume the same amount of Vitamin K daily.
However, Vitamin K does not influence the action of other blood thinners, such as heparin or low molecular weight heparins (Lovenox, Xaparin, Clexane, Fragmin, or Innohep).
Can Vitamin K affect my INR?
INR stands for International Normalized Ratio. INR is a standardized way to measure how long it takes your blood to clot.
The lower your INR, the quicker your blood clots (the "thicker" your blood gets). Too low of an INR indicates risk for clotting problems.
The higher your INR, the slower your blood clots (the "thinner" your blood gets). Too high of an INR indicates risk for bleeding problems.
With an increase in Vitamin K, your INR could drop.
Alternatively, a decrease in Vitamin K intake may increase your INR.
As a side note, other things, like medications, antibiotics, and herbal products may also influence your INR.
What if I suddenly eat a food with a lot of Vitamin K?
If you are on a blood thinner like Warfarin (Coumadin) then you should alert your healthcare provider, because your blood thinner dosage may have to be adjusted to counteract the change in your body's clotting activity.
Where does Vitamin K come from?
Vitamin K is often found in food. Leafy green vegetables such as kale, spinach, and broccoli usually contain the most amount of Vitamin K.
Vitamin K is also produced by bacteria in your intestines and is contained in vitamin supplements.
Why is Vitamin K important?
Blood clots are formed through a series of chemical reactions in your body. Vitamin K is essential for those reactions.
Vitamin K is known as the clotting vitamin, because without it, blood would not clot.
Vitamin K increases the chemical reactions in your body needed for your blood to clot. The more Vitamin K you take, the more chemical reactions your body makes for your blood to clot. Hence your blood gets "thicker".
Also, some studies suggest that it helps maintain strong bones in the elderly.
- Balsam Pear (Bitter Melon Or Gourd, Pods, Cooked, Boiled, Drained, Without Salt)
- Beef, Top Loin Petite Roast, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Choice, Cooked, Roasted
- Stinging Nettles, Blanched (Northern Plains Indians)
- Onions, Frozen, Whole, Cooked, Boiled, Drained, With Salt
- Beef, Top Sirloin, Steak, Separable Lean And Fat, Trimmed To 0" Fat, Choice, Cooked, Broiled
- Beef, Chuck, Under Blade Pot Roast, Boneless, Separable Lean And Fat, Trimmed To 0" Fat, All Grades, Cooked, Braised
- "Pork, fresh, loin, blade (chops), bone-in, separable lean and fat, cooked, braised", NDB 10029, U.S. Department of Agriculture, Agricultural Research Service. Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl. Accessed October, 2014.
Nutrition CalculatorAmount per serving (Pork, Fresh, Loin, Blade (Chops), Bone In, Separable Lean And Fat, Cooked, Braised)
|Calories 72.25||Calories from fat 40.05|
|Vitamin K||0.0 µg|
|Vitamin B-6||0.14 mg|
|Vitamin B-12||0.18 µg|
|Niacin (Vitamin B-3)||2.09 mg|
|Riboflavin (Vitamin B-2)||0.09 mg|
|Vitamin D||11.05 IU|
|Vitamin K||0.0 µg|
|Vitamin E||0.06 mg|
* = this food has ingredient(s) with missing nutrition information
Missing Nutrient Information:
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