La beetroot is a vegetable very rich in fiber and vitamin K, anticoagulant vitamin and therefore its consumption in large quantities can be dangerous for people who are under anticoagulant treatment.
The beet is made up of two edible parts, the root which is a red, white or yellow bulb and its leaves which are consumed as a vegetable, being very rich in football. The root and its leaves have a different nutritional composition, half a cup of cooked beet contains 1,7 grams of fiber, while a serving of cooked beet leaves provides about 4,2 g of fiber, for example.
Like other green leafy vegetables, such as turnip greens, broccoli, or Brussels sprouts, beet greens are considered a food very high in fiber, a very important content for proper digestive function and cholesterol control.
According to the database of USDAA single cup of cooked beet greens contains about 700 micrograms of vitamin K, a high rank among foods, along with kale, spinach, kale, turnip greens, mustard greens and asparagus. In contrast, the cooked root contains only 0,170 micrograms of Vitamin K per serving and is not considered a significant source of vitamin K.
Anticoagulant medications are responsible for preventing the formation of blood clots, inhibiting the liver's ability to use vitamin K in the synthesis of proteins of blood clotting.
The vitamin K content in foods such as beet greens can affect the effect of medications, so it should be carefully considered in your diet, which should be professionally monitored.
Source: Magazine, Nutrition and health
Image: Flickr
Foods with vitamin K: guide lists by level
Oral anticoagulants that are vitamin K antagonists (such as warfarin or acenocoumarol/Sintrom) reduce the ability to clot. A sudden increase in vitamin K in the diet can reduce the effect of the drug and increase the risk of blood clots; if intake drops suddenly, the effect of the medication may empower oneself and increase the risk of bleeding. Therefore, it is appropriate maintain a stable intake of foods with vitamin K, without eliminating them completely.
Vitamin K occurs as K1 (phylloquinone), abundant in green leafy vegetables such as beet greens, spinach, or kale, and K2 (menaquinone), of intestinal bacterial origin. There is also the K3 (menadione), for synthetic use. In anticoagulated patients it is recommended periodic medical monitoring of the INR to adjust the dose when necessary.
Practical advice: it is not true that they should be avoid vegetables; the key is the regularity. Avoid eating too many vegetables rich in vitamin K for several days in a row and then none at all. Accompany the medication with a glass of water, prioritizes whole grains, and takes care of the fiber and hydration to avoid constipation that may cause bleeding.
Additional precautions: do not self-medicate or take supplements without consulting. Some infusions and herbal products (e.g., peppermint) may interfere. Limit alcohol, avoid hydrogenated vegetable oils and industrial pastries; remember that the liver and certain animal fats can provide vitamin K.
High content (consume with control and consistency if you take anticoagulants): beet (especially their leaves), cabbage, broccoli, kale and red cabbage, Brussels sprouts, romaine lettuce, endive, chives, parsley, spinach, asparagus, green turnip, Kiwi, dried fruits (raisins, figs, dried apricots, prunes), avocado, green and black tea, pinions, pistachios, cashews, margarine.
Average content (moderation and uniformity throughout the week): green pepper, ripe tomato, carrot, green beans, celery, artichokes, leeks, peas, cucumber, cauliflower, iceberg lettuce, butter, Industrial bakery, tuna in oil, oregano, grapes, plums, cashews, figs, hazelnuts, pistachios.
Low content (base of choice if you need to limit vitamin K): pumpkin, mushroom, radish, onion, corn, lentils, potatoes, chickpeas, eggplant, zucchini, white beans, red pepper, vegetable oils (olive, soy, corn, peanut, sunflower, saffron), cheese, yogurt, eggs, curd, milk, rice, bread and pasta, flour, oats, donuts, macaroni, coffee, cola, juices, mineral water, honey, garlic, salt, vinegar, mustard, spices, sugar, carnes magras (beef, chicken, pork), ham, fish, mollusks and crustaceans. Avoid excess highly processed fats and always check the labeling.
The binomial anticoagulants and diet requires professional follow-up. Maintain a varied diet based on vegetables, legumes, fruits, and lean proteins, avoiding sudden changes in vitamin K intake and going to your INR controls on the dates indicated. For more information, you can consult other recommendations in this article on nutrition and blood clotting.
