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Vitamin K is a fat-soluble vitamin essential for blood coagulation, bone metabolism, and vascular health. It includes Vitamin K1 (found in leafy greens and soy) and Vitamin K2 (found in meat and fermented foods, synthesized by intestinal bacteria). Supplementation may enhance bone health markers and is typically provided to newborns to prevent deficiency bleeding. Dosage recommendations vary, with effective ranges being 0.1–5 mg/day of K1 and 15–375 μg/day of K2. It is crucial to take vitamin K with food for optimal absorption and to consider its interactions with certain medications, especially anticoagulants. Natural sources of Vitamin K include spinach, broccoli, and kale.