Cabbage and Warfarin
Cabbage, also known as colewort, kale, red cabbage or white cabbage. Cabbage, like other dark leafy vegetables, contains high amounts of vitamin K, about 42 micrograms of vitamin K per cup of cabbage. Cooked cabbage not only does not decrease the vitamin K content, it actually triples the amount of vitamin K in the cabbage, about 162 micrograms of vitamin K per cup.
All cabbage are excellent sources of vitamin C and a good source of vitamin A (which comes from its concentration of carotenoids such as beta-carotene). Even though it is high vitamin K, the key is consistency from day to day.
Icompound has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer.1
Cabbage is a versatile vegetable and takes the form of many different dishes. Patients need to be wary of meals containing cabbage leaves because of their high concentration of vitamin K.
The most important thing to remember is to remain consistent with your diet. Consistency in diet means to be aware of the type of foods you choose every day, pay attention to your portion sizes and be aware of the frequency you consume foods high in vitamin K.
Talk to your doctor about your diet and eating habits, including the foods you routinely consume. You don’t have to limit yourself to a strict diet to keep your INR in check, just make sure your foods choices are consistent.
- Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009.