As mentioned in the previous article, warfarin is a vitamin K antagonist, and its effectiveness will be reduced if it is supplemented with vitamin K while taking warfarin. Many patients wonder if all foods containing vitamin K cannot be eaten while taking the medication. There are many foods in our daily life that are rich in vitamin K, especially green leafy vegetables. Whether you can eat them or not, here’s a quick guide to the foods that are rich in vitamin K. Vitamin K content: green leafy vegetables > meat and egg dairy > fruits and cereals according to the amount of vitamin K content, the following classification for your reference: No. 1 spinach, kale, beets, green beans, lettuce, cauliflower, mustard, parsley, lotus root, green peas, seaweed. Although carrots and tomato paste are not green, they also contain a lot of vitamin K. No.2 beef liver, pig liver, fish eggs, cod liver oil, butter, soybean oil, egg yolk, yogurt, cheese, yogurt, nuts, etc. No.3 fruits such as pears, strawberries and papaya contain small amounts of vitamin K. The amount in cereals is also small. As you can see, the coverage of vitamin K is so broad that it is not very realistic to do without it completely. For patients who are already sick and especially need nutrition, it is even more important not to eat it completely. How should we eat it? In eight words: “meat and vegetables, a small amount is appropriate”. Three meals a day, balanced nutrition, a little meat and vegetables (the above-mentioned food, eat less but not not eat), so that the INR value is not too big impact. Do not take the diet pattern of “big fish and meat meat one day, clear soup and green leafy vegetarian one day”. Patients are advised to master their diets, review and record their INR values regularly, and track whether the INR values fluctuate greatly due to diet. Another point to emphasize is that vitamin K-rich supplements should not be taken. Always check the ingredient list when taking supplements. Just be careful not to drink alcohol in general.