Does cooking or pickling reduce the amount of Vitamin K in cabbage?

A week ago I had to go on Coumadin. I looked through the FAQs and see that cabbage is too high in vitamin K. Does that include sauerkraut?

The Health meets Food Team Says...

The USDA reports that sauerkraut has 81 micrograms (mcg) of Vitamin K in a cup, and a head of raw white cabbage has 748 mcg of Vitamin K.

There doesn't appear to be a great loss of Vitamin K during cooking. That same head of cabbage, boiled and drained, has 617 mcg. It's probably better to err on the side of safety and use the value of a raw ingredient to see how it might fit with your diet plan for Coumadin® (warfarin).

Thanks for writing.

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