leafy greens
6 interactions related to leafy greens
mustard greens + warfarin
Mustard greens are a dark leafy green that is very high in vitamin K1, the nutrient warfarin works against. Because warfarin blocks the recycling of vitamin K needed to make clotting factors, large or fluctuating intake of mustard greens can blunt warfarin's effect and lower your INR, while abruptly stopping a long-standing habit can push it up.
collard greens + warfarin
Collard greens are one of the most vitamin-K-dense vegetables in the diet. Because warfarin works by blocking vitamin K, sudden increases or decreases in how much you eat can push your INR out of its therapeutic range. The goal is consistency, not avoidance.
spinach + warfarin
Spinach is one of the most concentrated dietary sources of vitamin K1, the very nutrient warfarin works against. Eating a lot of spinach, or suddenly changing how much you eat, can shift your INR out of its target range.
turnip greens + warfarin
Turnip greens are one of the most vitamin-K-rich vegetables on the table. Because warfarin works by blocking vitamin K-dependent clotting, large or fluctuating servings of turnip greens can blunt warfarin's effect and pull the INR below the therapeutic range, raising clot risk. The problem is inconsistency, not the food itself.
microgreens + warfarin
Microgreens are the immature seedlings of vegetables and herbs, harvested when the first true leaves emerge. On a per-gram basis they concentrate vitamin K1 (phylloquinone), the form found in green plants that directly opposes warfarin. Brassica-family and amaranth microgreens are highest. A garnish-sized sprinkle is usually trivial, but daily salad-sized or smoothie portions are a meaningful vitamin K source that can shift the INR.
swiss chard + warfarin
Swiss chard is a high-vitamin-K leafy green, and warfarin works by blocking vitamin K. Large, sudden swings in how much chard you eat can move your INR out of range, but the interaction is manageable: the goal is steady, consistent intake rather than avoidance.