Vitamin K was discovered in 1929 by Danish researcher Henrik Dam. He named it after finding it prevented chickens on a fat-free diet from bleeding out. He called it the "koagulation" vitamin using the German spelling.
The body needs Vitamin K to produce prothrombin, which is a protein and blood clotting agent. It is important in blood clotting and bone metabolism. Vitamin K1 or phylloquinone comes from plants, such as kale, when it is eaten, bacteria in the large intestine converts it to it's storage form of vitamin k2. It is then stored in the small intestine to be used (combined with Vitamin D)when needed for bone health and blood clotting.
Vitamin K may help keep blood pressure lower by mineralization, where minerals build up in the arteries. This enables the heart to pump blood more freely.
The RDA is only 70-90 micrograms per day. 1 cup of raw chopped kale is 472 mcg!, so it very easy to be getting enough K. By eating a balanced healthy diet you will get enough.
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