Dietary intake of vitamin K is one of the main influencing factors for patients taking warfarin for a long period of time, so it is recommended that patients maintain a relatively stable intake of vitamin K, and monitoring should be strengthened in the event of significant changes. Vitamin K is mainly derived from green vegetables, and it is emphasized that maintaining a relatively stable intake should not be done simply for the purpose of reducing the impact of diet on the anticoagulant effect of warfarin, but deliberately avoiding foods containing vitamin K, so as not to affect the health of the body. Those with high vitamin K content may antagonize the anticoagulant effect of warfarin more and reduce its anticoagulant effect. Vitamin K content in common foods is as follows. 1, vegetables High: parsley (cooked > raw), celery (cooked > raw), cabbage, leeks, lettuce, peppers, scallions, spinach, lettuce, olives Low: carrots, radishes, eggplants, mushrooms, mushrooms, onions, celery, cauliflower, cucumbers, tomatoes, potatoes, tofu, eggs 2, beverages High: green tea, black tea Low: fruit juices, coffee, cola 3, fruits Low: apples, watermelon, peaches, strawberries, kiwi fruit, pears Low: apples, watermelon, peaches, strawberries, kiwi, pears, oranges, melons, cherries, etc. 4. Meat Low: fish, shrimp, pork, chicken, beef, etc. Fruits and meat with low vitamin K content have less impact on the anticoagulant effect of warfarin.