Vitamin K helps make four of the 13 proteins that are required for blood clotting. This vitamin is also involved in building bone. It is produced by bacteria in the intestines. Dietary deficiency is extremely rare unless the intestines are unable to absorb the K vitamin molecule, or due to decreased production which occurs when antibiotics are used.
The Institute of Medicine's current recommended daily intake from food for the K vitamin is 100 mcg for men and 90 mcg for women.
Food sources of vitamin K: green leafy vegetables (kale, spinach, collard greens, broccoli, Brussels sprouts), parsley, avocado, kiwi. Cooked leafy greens have 5-10 times more vitamin K than raw greens.
For the complete list of foods and Vitamin K content in them click here.