Leafy green vegetables are packed with nutrients such as fiber, vitamins, minerals and antioxidants — but the verdant veggies can interfere with some medications, such as warfarin, used to prevent blood clots.
Why do leafy greens interact with these medications?
It comes down to the high vitamin K content in leafy green vegetables, Joan Salge Blake, a nutrition professor and registered dietitian nutritionist at Boston University, told Live Science in an email. Many vegetables — like kale, spinach, collard greens, Swiss chard, cabbage, endive, broccoli and Brussels sprouts — are especially rich in vitamin K, containing more than 100 micrograms per serving.
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