Does Okra Contain Vitamin K?

Does Okra Contain Vitamin K?’ Your body can get vitamin K, an essential ingredient, in one of three ways: through food, supplements, or gut microbes.

While vitamin K can be found in some animal-based foods like beef liver, it is primarily present in the form of phylloquinone, which is most abundant in the chlorophyll of green plants like okra.

The U.S. Food and Drug Administration’s labeling recommendations state that okra contains enough vitamin K to be regarded as an excellent source of nutrients.

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The body needs vitamin K for healthy blood clotting as well as for bone growth, development, and maintenance. Additionally, it is essential for the function of proteins that control cell development and activate enzymes.

Also, if you don’t routinely eat foods high in vitamin K, you can be more susceptible to osteoporosis, heart disease, bone fractures, and excessive bleeding if you get hurt.

Sliced, cooked okra in a serving size of 1/2 cup has 32 micrograms of vitamin K. The Food and Nutrition Board of the Institute of Medicine suggests that adult men over the age of 19 consume around 27% of their daily vitamin K requirements from this amount. A serving of 1/2 cup of it provides 36% of the recommended daily intake for women.

Teenage boys and girls require 75 micrograms of vitamin K daily, and a serving supplies more than 40% of that requirement.

A medium-sized kiwi, a 31-gram spear of raw broccoli, a cup of cooked soybeans, or four spears of cooked asparagus all have nearly the same amount of vitamin K per serving as okra.

Also, compared to fruits and vegetables including carrots, cauliflower, lettuce, artichokes, tomatoes, raspberries, and pears, it is a better source of vitamin K, but it offers significantly less vitamin K per serving than the majority of dark green, leafy vegetables. Cooked kale, spinach, collard greens, mustard greens, or brussels sprouts all have more than twice as much vitamin K per serving as it does.

It is fat-soluble, vitamin K. Moreover, Okra needs to be eaten with a source of dietary fat so the intestines can absorb vitamin K. In gumbo recipes with chicken, sausage, or seafood, consider including okra. Another option is to sauté it in a monounsaturated oil, such as vegetable or canola oil.

Avoid frozen okra because the freezing procedure might reduce the vitamin K level of veggies.

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