Food sources of Vitamin K

Vitamin K is abundant in food.
In addition, the bacteria in the large intestine synthesize vitamin K2, menaquinone. It is not clear how much of this vitamin K2 is absorbed and used. By these bacteria as much as half of Vitamin K daily requirement may be produced.
The major source of vitamin K in foods is phylloquinone. Significant amounts are found in poultry meat and egg yolk as poultry rations are commonly supplemented with menadione, and some cheeses can have appreciable amounts of long-chain menaquinones due to the bacterial action during aging.
Green leafy vegetables are the primary source of dietary vitamin K.
Certain oils contribute a little vitamin K to the diet, including oils of olive, canola, and soybean. Kale and collards are excellent sources, with just one cup providing about ten times the dietary reference intake. Spinach and beet greens are also rich sources of vitamin K. These vegetables are also high in other important micronutrients.