One cup (121g) serving of split peas contains 54.2 mcg (micrograms) of vitamin K. That is 68 percent of the recommended dietary value for that vitamin.
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There is approximately 5.4 micrograms of vitamin K in 1 cup of cooked split peas.
Vitamin K is so-called because its name in German was Koagulations-Vitamin. It was discovered in the search to discover the cure for haemorrhage in baby chicks fed on a simplified food diet that did not contain 'Vitamin K'.
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The vitamin K content in herbs can vary widely. Some herbs like parsley, basil, and coriander are good sources of vitamin K, while others may have lower amounts. It's recommended to consume a variety of herbs in moderation to benefit from their nutrients.
Too little Vitamin K1 can lead to an increased risk of bleeding and difficulties in blood clotting, while too much Vitamin K1 is not generally a concern as excess is usually excreted in the urine. However, excessive supplementation can interfere with blood-thinning medications and lead to complications.
The prognosis for correcting vitamin K deficiency, and associated blood-clotting problems, is excellent.