Vitamin K In Soup, Hot And Sour, Chinese Restaurant

There is 2.56 mcg of Vitamin K in 1.0 cup of Soup, hot and sour, Chinese restaurant.

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?

What does this chart mean?

While on Warfarin, you should consume the same amount of Vitamin K daily. The USDA recommends that adults get 90 mcg of vitamin k daily.

If the only thing you ate today were Soup, hot and sour, Chinese restaurant. You would have to eat 35.16 cups in order to get your 100% recommended daily value of 90mcg of Vitamin K.

Similarly, in order to get 50% (45mcg) of your daily recommended value of Vitamin K. You would have to eat 17.58 cups of Soup, hot and sour, Chinese restaurant.

Additionally, you would have to eat 8.79 cups of Soup, hot and sour, Chinese restaurant to get 25% (22.5mcg) of your recommended daily Vitamin K.

How does the Vitamin K content in Soup, hot and sour, Chinese restaurant compare with other foods?

Here are some examples of foods that compare with Soup, hot and sour, Chinese restaurant.

To view more foods in other food categories, visit the Vitamin K Food Database.

Other Soups, Sauces, and Gravies vs. Soup, hot and sour, Chinese restaurant

Food Name	Measure	Vitamin K (mcg)
Soup, Hot And Sour, Chinese Restaurant	1 cup	2.56
Sauce, homemade, white, medium	1 cup	2.25
Soup, egg drop, Chinese restaurant	1 cup	2.89
Dip, salsa con queso, cheese and salsa- medium	1 tbsp	2.64
Soup, vegetable with beef broth, canned, prepared with equal volume water	1 cup (8 fl oz)	2.89
Soup, cream of potato, canned, condensed	1 cup	2.72
Sauce, homemade, white, thick	1 cup	3.0
Soup, clam chowder, new england, canned, condensed	1 cup	2.02
Soup, ramen noodle, dry, any flavor, reduced fat, reduced sodium	1 oz dry (half noodle block)	0.26
Soup, onion, dry, mix, prepared with water	1 serving 1 cup	0.23
Soup, chicken broth, ready-to-serve	1 cup	0.0
Gravy, meat or poultry, low sodium, prepared	1 cup	0.0
Sauce, teriyaki, ready-to-serve	1 tbsp	0.0
Soup, chicken rice, canned, chunky, ready-to-serve	1 cup	17.28
Soup, chunky vegetable, canned, ready-to-serve	1 cup	18.63
Soup, beef and vegetables, canned, ready-to-serve	1 cup	15.0
Soup, clam chowder, new england, reduced sodium, canned, ready-to-serve	1 can	42.56
Soup, chicken with dumplings, canned, condensed	1 cup (4 fl oz)	6.4
Soup, tomato, canned, condensed, reduced sodium	1 serving 1/2 cup	3.87

Poultry Products vs. Soup, hot and sour, Chinese restaurant

Food Name	Measure	Vitamin K (mcg)
Soup, Hot And Sour, Chinese Restaurant	1 cup	2.56
Chicken, canned, meat only, with broth	1 can (5 oz)	2.56
Chicken patty, frozen, cooked	1 patty	2.52
Ostrich, top loin, cooked	1 serving ( 3 oz )	2.89
Chicken, broilers or fryers, meat and skin, cooked, stewed	1 cup, chopped or diced	2.94
USDA Commodity, Chicken, canned, meat only, with water	1 cup drained	2.16
Chicken, stewing, dark meat, meat only, raw	1 unit (yield from 1 lb ready-to-cook chicken)	2.52
Chicken, broilers or fryers, light meat, meat and skin, raw	1 unit (yield from 1 lb ready-to-cook chicken)	2.78
Chicken, ground, raw	1 oz crumbled	0.23
Turkey, skin from whole (light and dark), roasted	1 serving	0.0
Turkey, light or dark meat, smoked, cooked, skin and bone removed	1 medium slice (approx 3" x 2" x 1/4")	0.0
Turkey, back, from whole bird, enhanced, meat and skin, raw	1 oz	0.0
Chicken, broilers or fryers, separable fat, raw	1 tbsp	0.31
chicken thighs (dark meat, meat and skin, enhanced, raw)	1 oz	0.0
Duck, domesticated, meat only, raw	1 unit (yield from 1 lb ready-to-cook duck)	3.84
Chicken, broilers or fryers, wing, meat and skin, raw	1 piece	4.07
Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, flour	1 unit (yield from 1 lb ready-to-cook chicken)	2.64
chicken drumsticks (dark meat, meat only, enhanced, cooked, braised)	1 drumstick without skin	3.52
Ostrich, top loin, cooked	1 serving ( 3 oz )	2.89
Chicken, broilers or fryers, thigh, meat only, cooked, stewed	1 cup, chopped or diced	5.04

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?

Yes.

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.

Similar Foods

Citations

"Soup, hot and sour, Chinese restaurant", NDB 27001, 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 Calculator Amount per serving (Soup, Hot And Sour, Chinese Restaurant)

Calories 90.87

Calories from fat 25.38

Total Nutrition
Vitamin K	2.56 µg
Total Fat	2.82(g)
Saturated Fat	0.53(g)
Trans Fat	0.0(g)
Cholesterol	48.93mg
Sodium	876.08mg
Protein	6.01(g)
Carbohydrate	10.14(g)
Fiber	1.17(g)
Sugars	0.98(g)
Vitamin A	20.97µg
Vitamin C	0.0mg
Calcium	44.27 mg
Iron	1.49 mg
Vitamin B-6	0.15 mg
Vitamin B-12	0.23 µg
Niacin (Vitamin B-3)	1.18 mg
Riboflavin (Vitamin B-2)	0.07 mg
Vitamin D	11.65 IU
Vitamin K	2.56 µg
Vitamin E	0.91 mg
Potassium	128.15 mg
Caffeine	0.0 mg
Selenium	0.93 µg
Zinc	0.51 mg

* = this food has ingredient(s) with missing nutrition information

Missing Nutrient Information:

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Vitamin K in Soup, Hot And Sour, Chinese Restaurant