Warfarin is an anticoagulant that inhibits vitamin K-dependent coagulation factor synthesis, and any food that contains vitamin K as an ingredient will reduce the anticoagulant effect of warfarin. During warfarin treatment, eating vitamin K-containing foods should be as constant as possible. Most foods containing vitamin K are green vegetables and leaves, including amaranth, avocado, cabbage, Brussels sprouts, cabbage, rapeseed oil, ensiled squash, shrimp scallions, coriander seeds, cucumber peels, endive, and kale leaves, as well as kiwi fruit, romaine lettuce leaves, mint leaves, green mustard greens, olive oil, parsnip, parsley, parsnips, pistachios, purple lavender, and spinach leaves, as well as onions, soybeans, soybean oil, tea leaves, green turnips, or watercress, should be as constant as possible, and do not overdose on vegetables and leaves, which can interfere with the efficacy of warfarin. In addition tips when taking warfarin, but also pay attention to monitoring the coagulation index INR value, there are abnormalities in time to consult the doctor.