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Q: Why do Vitamin K levels vary in the same foods?
Why does the vitamin k level go higher after the broccoli is cooked? Raw chopped it is 92.5mcg and cooked chopped is 220.2. Also if we keep our RDA of vitamin k at 80mcg does that mean our INRs wont change?
A: Dr. Gourmet Says...
The difference occurs not because there is a change in the amount of Vitamin K but that the volume of cooked broccoli is less than when it is raw. The results that the USDA gives for cooked foods are measured after the food is cooked. So the cooked chopped broccoli takes up about half of the volume that raw broccoli does. This is more obvious with ingredients like mushrooms or spinach which lose even more volume when cooked.
While there can be a lot of factors that have an effect on the action of warfarin, taking in a consistent amount of Vitamin K each day will help keep INR results more stable.
Thanks for writing,
Dr. Gourmet
Eat well, eat healthy, enjoy life!
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