Any ideas on whether vitamin K survives freezing of food and then cooking it on medium heat (like veggies in a stew)?
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K1 appears to survive cooking at least just fine: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2926/2 K2 is going to be more from butter, eggs, natto etc. rather than vegetables. |
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One of the best sources of vitamin K that never gets spoken of a lot is fresh cilantro. I tell all my patients who want to supplement it that they need to start garnishing with it and watch things improve. |
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