Today, we will be exploring vitamin K which is an antihemorrhagic factor meaning it will help clot blood. Sources of Vitamin K include green veggies such as kale, spinach, and brussell sprouts. Vitamin K does this as a cofactor to convert Glu residues to Gla residues that can bind to calcium ions by clotting factors (such as prothrombin, factors 7, 9, and 10), so that coagulation complexes on phospholipids can be established at the site of an injury. We need activation of clotting factors as well as calcium binding sites in the clotting factors for coagulation to happen!