Which of the following is a common dietary source of Vitamin K?

Leafy green vegetables are rich in Vitamin K, making them a common dietary source of this essential vitamin. Vitamin K plays a critical role in blood clotting and bone health. Foods such as kale, spinach, broccoli, and romaine lettuce are particularly high in this nutrient. The green pigment in these vegetables is associated with the presence of Vitamin K, specifically in the form of phylloquinone, which is the predominant form found in plant sources.

While citrus fruits, whole grains, and red meat provide various nutrients, they are not significant sources of Vitamin K. Citrus fruits are known for their vitamin C content, whole grains provide fiber and B vitamins, and red meat offers protein and iron, but none are particularly high in Vitamin K. This makes leafy green vegetables the clear and correct choice when identifying common dietary sources of Vitamin K.