There is 1.53 mcg of Vitamin K in 1.0 unit (yield from 1 lb ready-to-cook turkey) of roasted turkey (all classes, back, meat and skin, cooked, roasted).

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 roasted turkey (all classes, back, meat and skin, cooked, roasted). You would have to eat 58.82 unit (yield from 1 lb ready-to-cook turkey)s 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 29.41 unit (yield from 1 lb ready-to-cook turkey)s of roasted turkey (all classes, back, meat and skin, cooked, roasted).

Additionally, you would have to eat 14.71 unit (yield from 1 lb ready-to-cook turkey)s of roasted turkey (all classes, back, meat and skin, cooked, roasted) to get 25% (22.5mcg) of your recommended daily Vitamin K.

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.

Citations

  1. Fig.1. tuchodi, "Thanksgiving Turkey," Published October 11, 2009. https://www.flickr.com/photos/tuchodi/4003359098/. Accessed February 7, 2016.
  2. "Turkey, all classes, back, meat and skin, cooked, roasted", NDB 5190, 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 (Roasted Turkey (All Classes, Back, Meat And Skin, Cooked, Roasted))
Calories 82.96 Calories from fat 44.01
Total Nutrition
Vitamin K 1.53 µg
Total Fat 4.89(g)
Saturated Fat 1.42(g)
Trans Fat (g)*
Cholesterol 30.94mg
Sodium 24.82mg
Protein 9.04(g)
Carbohydrate 0.05(g)
Fiber 0.0(g)
Sugars 0.0(g)
Vitamin A 0.0µg
Vitamin C 0.0mg
Calcium 11.22 mg
Iron 0.74 mg
Vitamin B-6 0.1 mg
Vitamin B-12 0.12 µg
Niacin (Vitamin B-3) 1.17 mg
Riboflavin (Vitamin B-2) 0.08 mg
Vitamin D 0.34 IU
Vitamin K 1.53 µg
Vitamin E 0.2 mg
Potassium 88.4 mg
Caffeine 0.0 mg
Selenium 12.85 µg
Zinc 1.33 mg


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

Missing Nutrient Information:
  • Trans Fat



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