Answer:
Vitamin K is naturally produced in our body within the intestinal fauna and flora environment. It is primarily responsible in enabling our blood to clot thus preventing us from bleeding endlessly. There are external sources of vitamin K especially from greens like parsley, kale, broccoli, spinach plus a host of other green leafy veggies.
Generally, all these are good sources of vitamin K but cooking them kills off most of their healthful properties including the vitamin K. Hence, cooked and especially overcooked veggies would be a bad source of vitamin K. To overcome this, you can either cook your veggies lightly or enjoy them in the form of salads.
Therefore, be "K"ful in your cooking!