Get the Coumadin Diet Plan and Cookbook!

Coumadin Book

This indispensable book includes:

  • 6 weeks of complete meal plans, with shopping lists
  • 95+ delicious Coumadin safe recipes
  • Information about managing your diet on Coumadin
  • Ingredient and cooking tips throughout the book
  • Complete Nutrition Facts, including Vitamin K content, for each recipe

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How Much Vitamin K is in...?

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 (PDF) or $12.95 for the paperback. Get your copy now!

Read More Ask Dr. Gourmet Questions

Will apple cider vinegar help my acid reflux while I am on Coumadin (warfarin)?
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Are juicers a good idea for those on Coumadin (warfarin)?
Is my husband's Coumadin dosage stable because he eats a big salad every day?
Are freeze dried acai berries and changa mushroom powder OK with Coumadin?
Are Aronia berries (chokeberries) safe with Coumadin?
Thanks for your lists of foods containing Vitamin K!
Can you eat green pickled tomatoes if you are on Coumadin (warfarin)?
I am on Coumadin. Can I eat these foods from Starbuck's or these vegetarian items?
Will non-alcoholic beer affect your Coumadin dose?
Is Lean Cuisine Coumadin safe?
Does grapefruit really interact with medications? (See also....)
Are almonds a good snack for those on Coumadin?
Is regular tea, iced or hot, contraindicated while taking Coumadin?

It's easy to get answers about health and nutrition! Just send your question by email to 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 note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, MD, FACP | Terms of Use | Privacy Policy


Ask Dr. Gourmet

Will eating garlic counteract large amounts of Vitamin K?

I have been on Warfarin for post-PE blood thinning for about two and a half months now. I started reintroducing items containing vitamin K into my diet - the margarine substitute Earth Balance instead of butter, and some green vegetables. Specifically I've made a huge batch of pesto, since my mother's garden exploded with basil and parsley. I've been eating it fairly regularly since I made it (it's impossible to resist!). I've only been eating a few tablespoons at a time, but since I know it's high in vitamin K I have been trying to counteract the effect a bit with three or four cloves of garlic, boiled and eaten whole, which is also delicious. The total amount of vitamin K I consume at any given time is not massive, not like eating a plateful of mustard greens - probably between 100-200 mcg. I do intend to give away some of the pesto, but I will never give it up entirely.

Is my assumption, that eating large amounts of garlic following the pesto will help keep my INR in a safe range, a reasonable one?

Dr. Gourmet Says...

Basil Pesto

This could be very dangerous for you and cause wide swings in your INR. If you are going to begin to incorporate high Vitamin K foods in your diet, keeping in touch with your doctor to monitor carefully is key. A couple of tablespoons of basil pesto contains at least 120 micrograms (mcg) of Vitamin K.

Furthermore, there's no evidence that the garlic will offer you any protection at all. There is no evidence for it offering much protection for any health problems. Some studies have shown that it might be helpful with high blood pressure or cholesterol, but this evidence is slight at best. You are right that garlic is delicious, but it is not going to offset the effects of eating higher amounts of Vitamin K.

Garlic will possibly keep vampires away from you, however.

Thanks for writing,

Timothy S. Harlan, MD, FACP, CCMS
Dr. Gourmet