Unlike many other vitamins, vitamin K is not typically used as a dietary supplement. As a fat-soluble vitamin, it can be stored in our body. However, due to rapid metabolism and fast recycling, it requires regular intake. It is also less sensitive to high temperatures as opposed to water-soluble vitamins (like B and C), so it can be cooked without much loss. It is crucial for blood clotting and wound healing and keeps good and strong bones and heart. Great sources of vitamin K are kale and broccoli. When eaten with some healthy fats (for example olive oil or avocados), their absorption is significantly improved.