Which foods may increase the risk for warfarin and superwarfarin toxicity?

Updated: Jan 19, 2018
  • Author: Kent R Olson, MD, FACEP; Chief Editor: David Vearrier, MD, MPH  more...
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Answer

The following foods have a very high vitamin K content (> 200 mcg):

  • Brussel sprouts
  • Chick peas
  • Collard greens
  • Coriander
  • Endive
  • Kale
  • Liver
  • Parsley
  • Red leaf lettuce
  • Spinach
  • Swiss chard
  • Black/green teas
  • Turnip greens
  • Watercress

The following foods have a high vitamin K content (100-200 mcg):

  • Basil
  • Broccoli
  • Butterhead lettuce
  • Canola oil
  • Chives
  • Coleslaw
  • Cucumbers (with peel)
  • Green onions
  • Mustard greens
  • Soybean oil

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