I have been on warfarin for about 4 months. I have had a relatively stable INR level (1.9 to 2.7) for most of that time. Lately it has been dropping - 1.5 last reading. I have been working out more, and I've consumed more alcohol than during the first 3 months. I've also been eating healthier - more veggies, less junk food etc. I've also lost about 10 pounds.
28 Jan 2011
Depending on what veggies you are eating that could lower your INR. Any deep green vegies are high in Vitamin K and that lowers INR's. You need to keep eating healthly of course so just inform your doctor as to what you are eating, drinking and exercising and the will be able to adjust your dose accordingly. Weight loss/gain can also affect your INR. I too am on Coumadin and will be fo the rest of my life due to a blood clotting disorder so feel free to ask as many questions as you want and I will try to help. The best one to help is always your doctor but I will try to help with my experiences if I can. Hope this has helped some, marjorie zych
21 Sep 2012
The goal is to stay between 90-120 micrograms (mcg) daily of vitamin K. The consistency is key to prevent alterations in your INR. Below is a list of different food and the vitamin K content.
Notice that 1 leaf of spinach has 48.3 mcg of vitamin K!
Food Measure Content Per Measure (mcg)
Cooked Kale 1 cup 1062.1
Cooked Spinach1 cup 888.5
Cooked collards1 cup 836
Beet greens 1 cup 697
Turnip Greens 1 cup 529.3
Mustard Greens1 cup 419.3
Brussels Sprouts (cooked) 1 cup 218.9
Broccoli (cooked)1 cup 220.1
Onions (Raw) 1 cup 207
Butterhead Lettuce1 head 116.7
Spinach (raw) 1 cup 144.9
Sauerkraut (canned) 1 cup 135
Iceberg Lettuce 1 head 129.9
Broccoli (raw) 1 cup 89.4
Cabbage (cooked)1 cup 73.4
Romaine Lettuce (raw)1 cup 57.4
Celery (cooked)1 cup 56.7
Broccoli (cooked)1 spear 52.2
Cucumber (raw, w/ peal) 1 large 49.4
Spinach (raw) 1 leaf 48.3
Asparagus (cooked) 4 spears 48
Blueberries 1 cup 40.7
Peas (cooked) 1 cup 40
Pumpkin (canned) 1 cup 39.2
Fish, canned tuna 3 oz 37.4
Carrot juice 1 cup 36.6
Kiwi Fruit (raw) 1 medium 30.6
Tomatoes (canned paste) 1 cup 29.9
Blackberries 1 cup 28.5
Artichoke (cooked) 1 cup 24.9
Parsley (dried, spice) 1 tbsp 17.7
Canola Vegetable Oil 1 tbsp 17.1
Margarine-butter blend 1 tbsp 14.7
Carrots (raw) 1 cup 14.5
Tomatoes (raw) 1 cup 14.2
- Warfarin Information for Consumers
- Warfarin Information for Healthcare Professionals (includes dosage details)< / span>
- Side Effects of Warfarin (detailed)< / span>
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