Help Support Valve Replacement Forums:
Broccoli soup straight up, please.
Ross
Well-known member
You people.......as I stand here munching raw cauliflower and broccoli trees with ranch dip.
J
JodyC
Yes, I learned today that being consistant is the key. I dearly love my veggies but haven't had the greatest appetite since my last surgery so I haven't eaten much of anything. Well, all the veggies are ready and I made some veggie dip and after eating a green pepper I thought "mmmmmm yummy, I could eat another one". Then I thought "I need some carrots with this!" So needless to say by the end of the week when I had my INR tested I had eaten a cucumber, three green peppers, and a bag and a half of baby carrots. My INR was 2.2 which was just a bit low but not as bad as I thought it would be. I will try to excercise a bit more self control this week. It's the veggie dip. It calls to me from the fridge....I am helpless to stop it.......
good for you Jody....lots of good vitamins in those, besides the K.
Yes, I learned today that being consistant is the key. I dearly love my veggies but haven't had the greatest appetite since my last surgery so I haven't eaten much of anything. Well, all the veggies are ready and I made some veggie dip and after eating a green pepper I thought "mmmmmm yummy, I could eat another one". Then I thought "I need some carrots with this!" So needless to say by the end of the week when I had my INR tested I had eaten a cucumber, three green peppers, and a bag and a half of baby carrots. My INR was 2.2 which was just a bit low but not as bad as I thought it would be. I will try to excercise a bit more self control this week. It's the veggie dip. It calls to me from the fridge....I am helpless to stop it.......
You just solve my life?s mystery and my battle with weight ?.. come to the light children, come to the light
?. It was the light in the refrigerator ? LMAO ? LMAO
"It's the veggie dip. It calls to me from the fridge....I am helpless to stop it......."
Jody, The WHOLE refrigerator calls to me constantly...
Jim
Jody, The WHOLE refrigerator calls to me constantly...
Jim
Hip, Hip, Hooray
Hip, Hip, Hooray
Stand up and take a bow. Cast that posting in bronze. Mass e-mails to all warfarin managers.
Hip, Hip, Hooray
Stand up and take a bow. Cast that posting in bronze. Mass e-mails to all warfarin managers.
FWIW:
I checked
http://www.nutritiondata.com/foods-000104000000000000000-w.html
and here's what I found:
cauliflower, 1 cup, frozen, cooked: 21.4 mcg of vitamin K (27%)
raw, 3.5 ounces: 16 mcg of vitamin K (20%)
(BTW, 5.2 ounces of raw, red tomatoes have 11.8 8mcg of vitamin K (15%)
broccoli, 1 cup raw chopped (snacking), 92.5 mcg (116% DV)
broccoli, 8.7 oz of cooked frozen stalks, 220 mcg (275% DV)
green peas, 8 oz of cooked frozen, 60.7 mcg (76%)
green beans, 4.4 oz of cooked frozen, 20 mcg (25%)
So, I wouldn't worry about cauliflower. In fact, I really wouldn't worry about veggies and I do not memorize what has how much.
We dose the diet, not diet the dose.
Unless you begin eating ONLY a dark green veggie in the absence of other foods, you shouldn't have to worry.
Now, if you suddenly take a craving for parsley salad, you'd better watch out: According to the above website, a 2-oz serving of lovely parsley
has 984 mcg of vitamin K (1,230% DV). I worried about things like this the first few months post-op.
Since then, I've gotten a life.
Say no to purple cauliflower!
Say no to purple cauliflower!
Not because of whatever vitamin K content it has (and I haven't bothered to look that figure up).
I bought a head of purple cauliflower a couple of weeks ago when I created a veggie tray for my great-nephew's baptism. Using one of my bibles -- a Martha Stewart entertaining book -- I blanched the harder veggies to make them more attractive and easier to eat: broccoli, wedge-shaped carrots, asparagus spears, several other vegetables. Then I did the purple cauliflower.
It turned blue-gray! Yuck!
It would have been so beautiful on the tray if I had left it raw. I knew no one would eat it -- regardless if they were NOT on warfarin -- so I threw it away. Took the receipt back to the grocery and got a refund for $3.49. Just can't imagine eating blue-gray vitamin K!!
(Otherwise, the tray was gorgeous -- mushrooms, yellow squash, broccoli, cherry tomatoes, asparagus spears, sugar snap peas, celery "fans," red, yellow, green & orange bell pepper strips, bell peppers holding hummus, guacamole and ranch dip.
Quite a bit of vitamin K there!
Say no to purple cauliflower!
Not because of whatever vitamin K content it has (and I haven't bothered to look that figure up).
I bought a head of purple cauliflower a couple of weeks ago when I created a veggie tray for my great-nephew's baptism. Using one of my bibles -- a Martha Stewart entertaining book -- I blanched the harder veggies to make them more attractive and easier to eat: broccoli, wedge-shaped carrots, asparagus spears, several other vegetables. Then I did the purple cauliflower.
It turned blue-gray! Yuck!It would have been so beautiful on the tray if I had left it raw. I knew no one would eat it -- regardless if they were NOT on warfarin
-- so I threw it away. Took the receipt back to the grocery and got a refund for $3.49. Just can't imagine eating blue-gray vitamin K!!(Otherwise, the tray was gorgeous -- mushrooms, yellow squash, broccoli, cherry tomatoes, asparagus spears, sugar snap peas, celery "fans," red, yellow, green & orange bell pepper strips, bell peppers holding hummus, guacamole and ranch dip.
Quite a bit of vitamin K there!
Hey there Marsha, thanks for the web site.
I only wish everything was in a % form. Cause what the heck is a microgram? I mean really, how many micrograms are there in an ounce or a tablespoon?
I know everyone is different, but does anybody know how much greens (1 cup, 2 cups) one can have before it effects the INR?
I only wish everything was in a % form. Cause what the heck is a microgram? I mean really, how many micrograms are there in an ounce or a tablespoon?
I know everyone is different, but does anybody know how much greens (1 cup, 2 cups) one can have before it effects the INR?
I think kale, collard greens, swiss chard, have the highest Vit K per serving (about 1/2 cup).
It also depends on how they are cooked.
All other greens like broc, romaine, Br. spouts, asparagus, etc. are very average in vit K.
Don't even give it a second thought.
It also depends on how they are cooked.
All other greens like broc, romaine, Br. spouts, asparagus, etc. are very average in vit K.
Don't even give it a second thought.
Don't about everyone else. But I don't, but have always wondered about quantity.
Ross
Well-known member
Hon your wasting precious time worrying about such things. It doesn't matter how much K is in something. Eat the way you always have and adjust the Coumadin accordingly. I like to keep mine around 3.5 so I can eat all the extra veggies I want in a week and never fall below range.
If you really have to know such information, use this:
http://www.nal.usda.gov/fnic/foodcomp/search/
Jkm7
Well-known member
During the time I was on coumadin and learning which foods were high in Vitamin K, almost no one here ever mentioned soy (that I noticed). I spoke with nutritionist at Mass General and specifically asked which were the foods highest in Vitamin K and she never mentioned soy to me.
I eat a lot of it and it wasn't until just about time I was stopping coumadin that I learned of the high level.
I certainly learned the lesson re: dose the diet and never stopped eating all my favorite veggies but I felt it important to be informed of the choices I was making.
No wonder I was taking 88 mg per week and never reached therapeutic range. If I should ever have to take it again (hopefully not), I will definitely remember about the soy.
I thought it as pertinent to know as it is to understand about drinking alcohol while on ACT. Of course, coumadin users should continue to eat healthy veggies and should enjoy a drink now and then if their doctors permit, but I think it important to be educated as to the choices being made.
I eat a lot of it and it wasn't until just about time I was stopping coumadin that I learned of the high level.
I certainly learned the lesson re: dose the diet and never stopped eating all my favorite veggies but I felt it important to be informed of the choices I was making.
No wonder I was taking 88 mg per week and never reached therapeutic range. If I should ever have to take it again (hopefully not), I will definitely remember about the soy.
I thought it as pertinent to know as it is to understand about drinking alcohol while on ACT. Of course, coumadin users should continue to eat healthy veggies and should enjoy a drink now and then if their doctors permit, but I think it important to be educated as to the choices being made.
Ross
Well-known member
I'm surprised because we mention soy all the time along with other hidden sources in of Vit K in energy drinks and carnation instant breakfasts etc.
During the past year, the effects of soy on INR have been mentioned......but not lately.
We had discussed its presence in breakfast bars and drinks.
I'm on dial up internet so I won't attempt to search it out.
We had discussed its presence in breakfast bars and drinks.
I'm on dial up internet so I won't attempt to search it out.
Ross
Well-known member
Soy isn't high in Vit K that I can find, but it's certainly a hidden source where if it's part of your everyday diet or several servings per day, it's going to dent your INR.
witzkeyman
Well-known member
Aaron, I didn't know cauliflower had massive levels of Vitamin K. thanks for the info brother.
Sorry, that is wrong.
Taken from the Coumadin Cookbook, in case nobody wants to believe us:
Eat cauliflower:
1 ounce boiled has 5.6 mcg of Vit.K
1 ounce raw has 1.4 mcg
Broccoli:
1 ounce boiled has 75 mcg
1 ounce raw has 57 mcg
