Vitamin K is a fat-soluble vitamin that plays a vital role in blood clotting. There are several forms of vitamin K, one synthesized by plants, one synthesized by animals (including humans) and a large range of types synthesized by bacteria in the small intestine of humans. Vitamin K delivers the required coenzyme for a vitamin K dependent carboxylation of amino acids. It is essential for the provision of proteins that play a role in blood clotting. Therefore, it is clear that deficiency causes bleeding disorders, such as hemorrhaging (uncontrolled bleeding). Vitamin K is present in cauliflower, soybeans, cottonseed, canola, olives, spinach, Brussels sprouts, broccoli, potatoes, meat, green leafy vegetables, and green tea.