Which foods are listed as sources of vitamin K?

• A. Liver, dark green leafy vegetables, vegetable oils, green tea leaves, seaweed, soybean
• B. Dairy products and eggs
• C. Citrus fruits and berries
• D. Grains and root vegetables

Answer: (A)

Vitamin K comes from foods that are rich in the nutrient, especially leafy greens and certain oils. The list shown includes dark green leafy vegetables, which are among the richest sources of vitamin K (phylloquinone), along with liver and various vegetable oils that also contribute meaningful amounts. It also mentions seaweed and soybean, which contain vitamin K as well, and green tea leaves can provide detectable amounts. Together, these foods align with what we know about common dietary sources of vitamin K, making this option the best fit.

In contrast, dairy products and eggs typically contribute only small amounts of vitamin K; citrus fruits, berries, grains, and root vegetables are not notable sources. For practical implications, keep vitamin K intake consistent, especially for individuals taking anticoagulants like warfarin, since fluctuations can affect anticoagulation control.