The chief capacity of vitamin K is to help our blood clot so that we don't bleed too much.
Vitamin K is actually made up of two different types of vitamins, Vitamin K1 and Vitamin K2. They are both responsible for helping the blood to clot so that people do not bleed to death. Vitamin K1 can be consumed by eating leafy green vegetables, such as kale and spinach, as well as other vegetables, such as broccoli and collard greens. Meats, cheeses, and eggs can provide a great source of Vitamin K2.
