Vitamin K is stable and resistant to heat, therefore not destroyed by ordinary cooking methods.

It can occur in three ways:

- K1: present in green plants.

- K2: produced by microorganisms of the intestinal flora.

- K3: synthetic nature.

Sources:

Present in alfalfa, green leafy vegetables (cabbage, spinach, lettuce, cauliflower), tomatoes, wheat bran, soy, cheese, egg yolk and liver.

Functions:

This vitamin apply it before performing preventive surgical sexing monomorphic birds (eg parrots), orthopedics, etc. Also advise your administration during and after treatment with antibiotics and sulfonamides. Other applications: intestinal malabsorption, diarrhea, liver disorders, etc..

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