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The vitamin K present in plant foods is called phylloquinone; while the form of the vitamin present in animal foods is called menaquinone. Both of these vitamins are absorbed from the diet and converted to an active form called dihydrovitamin K. Cow's milk is also a good source of the vitamin, as are soy foods, egg yolks and cauliflower. Soybean oil, canola oil and olive oil are good sources of the vitamin, while corn oil and peanut oil are very poor sources. The recommended dietary allowance (RDA) for vitamin K is 80mcg for adult males, 65mcg for adult females, and 5mcg for newborn infants. A portion of the body's vitamin K is supplied by bacteria living in the intestine rather than by dietary sources. [Br J Haematol 2001;115(1): pp.145-149].
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