Vitamin K is found in many green vegetables, especially broccoli, lettuce, cabbage and dark green lettuce. Usually, green leafy vegetables, cabbage and lettuce have the highest amount of this vitamin, and on the other hand, most fruits and grains are poor in this regard.
Vitamin K is relatively stable and is not destroyed by conventional cooking methods and is not lost in the water in which the food is cooked. (Not sensitive to heat, humidity and oxygen)Beef liver and real green tea and kiwi also contain significant amounts of vitamin K.
One of the characteristics of vitamin K is that it dilutes the blood, and people who have heart problems and use warfarin to dilute their blood and lower their blood pressure should not eat food including vitamin K (such as kiwi or lettuce) while consuming warfarin, because warfarin is an anticoagulant drug that is usually used to prevent clots and dilutes the blood in the body of people with heart, lung and vascular diseases. As a result of consuming these two material together, there is a possibility of excessive blood thinning and bleeding of different parts.
So we have a medication interference, which means we shouldn’t use vegetables in warfarin meals. There should be at least 2 hours gap between consuming them.