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Find out the exact amount of Vitamin K (in micrograms) of almost a thousand common foods! Listed both alphabetically and then in order of the amount of Vitamin K in the food, this list will help you know exactly how much Vitamin K you're eating. Just $4.95 for the eBook or $12.95 for the paperback book! Shop now!
It's easy to get answers about health and nutrition! Just send your question by email to email@example.com and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.
Please tell me if I am allowed peanuts. Many times for supper I have raw carrots and dip, an apple and peanuts, I have been unable to stabilize my warfarin. What am I doing wrong?
I love peanuts too and they're really good for you. Peanuts are legumes and are high in the good types of monounsaturated fats. They don't contain any Vitamin K so this should not be an issue for interaction with Coumadin® (warfarin). Peanut butter has less than 1 microgram of Vitamin K per tablespoon. Apples are also great for you and very satisfying. Research is clear that eating apples prevents disease. A large apple is low in Vitamin K at only 5 micrograms (mcg).
Carrots are another great food that are high in fiber. They do have a fair amount of Vitamin K, however, at 30 mcg in 8 ounces of carrots. This could be having an effect on your INR levels.
Another consideration is the dip that you are using. If the dip is made with mayonnaise, it may be high in Vitamin K. Many mayonnaise products including light mayonnaise are made with oils that are high in Vitamin K. Two tablespoons of Kraft Light Mayonnaise has about 47 mcg of Vitamin K, for instance. This combined with the carrots could be making the difference if you are eating a diet otherwise very low in Vitamin K.
You can make dressings using Yogurt Cheese instead of mayonnaise and this will give you almost the same texture and much of the tart flavor without the Vitamin K.
Thanks for writing,
Timothy S. Harlan, MD, FACP