Warfarin is a pill that you take regularly to help prevent blood clots or to keep a clot from getting bigger. Coumadin is the common brand name for warfarin.
To ensure that warfarin is effectively thinning your blood, it's important to eat about the same amount of vitamin K every day.
So warfarin and vitamin K work against each other in your body. That is why, when you take warfarin, it's important that you not suddenly eat a lot more or a lot less vitamin K-rich food than you usually do.
It's up to you how much vitamin K you choose to eat. For example, if you already eat a lot of leafy green vegetables, that's fine. Just keep it about the same amount each day.
And if you take a multivitamin that contains vitamin K, be sure you take it every day.
If you want to start eating more of a food that's rich in vitamin K, talk to your doctor about how to add it safely. Your warfarin dose may need to be adjusted.
Use this list to get an idea of what foods are big sources of vitamin K.
|
Food (no salt added) |
Serving Size |
Vitamin K (mcg) |
|
Kale, boiled, drained |
1 cup |
1062 |
|
Spinach, frozen, boiled, drained |
1 cup |
1027 |
|
Spinach, boiled, drained |
1 cup |
889 |
|
Collards, boiled, drained |
1 cup |
836 |
|
Broccoli, boiled, drained |
1 cup |
220 |
|
Brussels sprouts, boiled, drained |
1 cup |
218 |
|
Lettuce, butterhead (such as Boston or Bibb), raw |
1 head, 6 oz |
167 |
|
Parsley, raw |
10 sprigs |
164 |
|
Cabbage, boiled, drained |
1 cup |
163 |
|
Spinach egg noodles, cooked, enriched |
1 cup |
162 |
|
Spinach, raw |
1 cup |
145 |
|
Lettuce, iceberg, raw |
1 head, 19 oz |
130 |
|
Broccoli, raw |
1 cup |
89 |
|
Lettuce, green leaf, raw |
1 cup |
71 |
|
Coleslaw, fast food |
¾ cup |
70 |
|
Okra, boiled, drained |
1 cup |
64 |
|
Green peas, canned, drained |
1 cup |
63 |
|
Graham cracker pie crust |
1 pie shell |
59 |
|
Lettuce (such as romaine), raw |
1 cup |
57 |
|
Bread crumbs, dry, seasoned |
1 cup |
55 |
|
Cucumber, with peel, raw |
1 large |
49 |
|
Vegetables, mixed, frozen, boiled, drained |
1 cup |
43 |
|
Blueberries, frozen, sweetened |
1 cup |
41 |
|
Peas, edible pods, boiled |
1 cup |
40 |
|
Green peas, frozen, boiled |
1 cup |
38 |
|
Tuna fish, light, in oil, drained |
3 oz |
37 |
|
Celery, raw |
1 cup |
35 |
|
Marinara sauce for pasta, ready-to-serve |
1 cup |
35 |
|
Soy beans (edamame), boiled |
1 cup |
33 |
|
Scallion or spring onion, raw |
1 whole |
31 |
|
Kiwi, raw |
1 medium |
31 |
|
Asparagus, boiled, drained |
4 spears |
30 |
|
Blackberries, raw |
1 cup |
29 |
|
Blueberries, raw |
1 cup |
28 |
|
Canola oil |
1 Tbsp |
10 |
|
Olive oil |
1 Tbsp |
8 |
|
Pistachios, dry roasted, salt added |
1 oz (47 nuts) |
3.7 |
|
Tea, brewed, prepared with tap water |
6 fl oz |
0.0 |
Green and black tea leaves do contain vitamin K before they are steeped in water, but a small serving of the hot tea itself does not.
Check with your doctor before you take any supplements or herbal products. Some of these may contain vitamin K.
To find out how well warfarin is working, you will get blood tests to measure how long it takes for your blood to clot. Your lab results are called your Prothrombin Time (PT) and International Normalized Ratio (INR) values. You may just hear about your INR.
Your INR needs to be in a safe range—not too high and not too low. Vitamin K can change how warfarin works, which changes your INR.
Keeping your warfarin and vitamin K intake steady every day helps keep you in a safe INR range.
Citations
- Agricultural Research Service (2010). USDA National Nutrient Database for Standard Reference, Release 23. Available online: http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR23/nutrlist/sr23w430.pdf.
Other Works Consulted
- Agency for Healthcare Research and Quality (2010). Blood Thinner Pills: Your Guide to Using Them Safely (AHRQ Publication No. 09-0086-C). Rockville, MD: Agency for Healthcare Research and Quality. Available online: http://www.ahrq.gov/consumer/btpills.htm.
| By | Healthwise Staff |
|---|---|
| Primary Medical Reviewer | E. Gregory Thompson, MD - Internal Medicine |
| Specialist Medical Reviewer | Rakesh K. Pai, MD, FACC - Cardiology, Electrophysiology |
| Last Revised | March 7, 2012 |
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