It helps to think in two buckets. **Vitamin K1 (phylloquinone)** is richest in dark leafy greens such as spinach, kale, chard, broccoli, arugula, and parsley. **Vitamin K2 (menaquinones)** is found in fermented foods (notably natto), some aged cheeses, and to varying degrees in other fermented dairy, egg yolk, and certain meats. Because vitamin K is fat-soluble, consuming it with healthy fats (e.g., olive oil) can support absorption. If you take warfarin or similar anticoagulants, aim for consistent vitamin K intake rather than large swings, as diet changes can alter medication effect.