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The largest amount of phylloquinone is found in chloroplasts, which are found in the cells of green plants. Vegetables synthesize the vitamin through their photochemical function. At the same time, the amount of the nutrient depends on the amount of chlorophyll. The largest amount of vitamin K is found in tea leaves, broccoli, leafy vegetables, green tomatoes, cabbage, the smallest is in root vegetables and fruits (bananas, kiwi, avocado). K2, unlike K1, is present in products of animal origin. eggs, fish oil, liver... In the course of research, scientists discovered that plant cells in vegetables, which are rich in phylloquinone, release part of the nutrient during cooking, which leads to an increase in the amount of K1 in food. Based on laboratory data, the researchers concluded that cooking foods does not affect the level of vitamin K in them. Industrial processing of vegetables and fruits (for example, into juices), on the contrary, reduces the vitamin K content by 50 - 90%. As a..