Cann't I eat vegetables when I take warfarin?

This statement is not entirely correct. Although foods rich in vitamin K or foods that can interfere with the synthesis of vitamin K and affect the effects of anticoagulant drugs, fibrinolytic drugs and antiplatelet drugs will affect the curative effect of warfarin, this does not mean that patients need to completely avoid eating these foods, but need to pay attention to properly reducing the intake of foods rich in vitamin K (the daily intake of vitamin K for adults is 65-80 micrograms) while maintaining a relatively balanced diet, not to excessively limit vegetables with low vitamin K content. After all, vegetables and fruits can provide other nutrients, which are necessary for general health.

Foods rich in vitamin K include yogurt, pork liver, egg yolk, rye, beans, carrots, tomatoes, safflower oil, soybean oil, cod liver oil, seaweed, broccoli, green peppers, garlic, ginger, broccoli, green leafy vegetables (spinach, rape, alfalfa, lettuce, cabbage) and pears, apples, peaches and oranges. Green leafy vegetables are rich in vitamin K, and the content of vitamin K per 100g vegetables is: spinach 380mg, deep-leaf lettuce 3 15mg, Chinese cabbage 145mg.

I hope the above reply is helpful to you.