This document discusses vitamin K, including its chemistry, dietary sources, recommended daily intake, role in coagulation, uses, deficiency symptoms, and toxicity. Vitamin K is a fat-soluble vitamin required for blood clotting that exists in multiple forms classified by their side chains. It acts as a cofactor in the liver's production of clotting factors. Green leafy vegetables, liver, and some other foods provide vitamin K, with a recommended daily intake of 50-100 micrograms for adults. Its main role is in late-stage synthesis of coagulation proteins in the liver. Vitamin K deficiency can cause bleeding and is treated with oral or injectable vitamin K supplements.