When it comes to vitamins, we hear a lot about C, our Bs, and D.  But rarely do we ever hear anyone hype up the merits of vitamin K along the lines of,  “Eat your greens Jimmy.  They have lots of vitamin K!”

The reason that vitamin K hasn’t made it onto the health radar is because we assumed we were getting enough of it.  However, recent studies show that it may be time to start giving vitamin K some attention.

There are plenty of plant-based foods which are high in iron, such as leafy greens and legumes.  However, the iron found in plants has a lower bioavailability than the iron which comes from animal sources, meaning that our bodies don’t absorb it as well.

Unlike other foods, fruit is meant to be eaten: the plant’s survival relies on the fruit being eaten so the seeds can be consumed and dispersed.  Thus, many plants have evolved to bear luscious, colorful fruits which capture our attention even from great distances.  Fruits have also evolved to contain vast amounts of nutrients which we animals need for survival.  This is all part of the wonderful symbiotic relationship that we have with plants: they provide nutrition for us and we help disperse their seeds.