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K |
| Vitamin K |
| Vitamin K too like the other fat-soluble vitamins is
a yellow oil or crystalline substance in its pure form, and only its natural form is used
for humans. It is resistant to heat but easily destroyed by acids, alkalis, light and
oxidising agents. |
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| Food sources |
| Dark green leafy vegetables, cabbage, carrots, tomatoes, olive
and soyabean oils are all rich sources of Vitamin K. Meats and cereals contain some amount
of vitamin K. back to top |
| Functions |
| Vitamin K plays an extremely important role in the clotting of
blood. It helps in the synthesis of clotting protein- prothrombin, which in turn is
converted, to thrombin, which then combines with fibrinogen to give fibrin, that
ultimately forms the clot. back to top |
| Recommended
Dietary Allowance (RDA) |
| No daily allowance has been laid down due to its synthesis in the
body. In premature infants, 0.5-1 mg of vitamin k is administered intramuscularly. back to top |
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