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Vitamin K was discovered in Denmark as a nutritional factor necessary for blood coagulation in chickens that were being fed a diet devoid of fat that made them bleeding. In administering certain foods, especially alfalfa and putrefied fish meal, was that such alteration was corrected.
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. (more…)
