Is vitamin K in hamburgers? The nutritional lowdown

January 10, 2026 •

3 min read

While a 3-ounce serving of broiled ground beef contains a small amount of vitamin K2 (about 6 mcg), the overall contribution from a standard hamburger to your daily intake is relatively minor. This fat-soluble vitamin plays a critical role in blood clotting and bone health, but meat is not its primary dietary source.

Quick Summary

Hamburgers contain minimal vitamin K, primarily K2 from the beef, though supplementary ingredients may add small amounts of K1. They are not a rich source of this vital nutrient.

Key Points

Minimal Content: A standard hamburger is not a rich source of vitamin K; it contains only a small amount, primarily from the ground beef.
K2 from Beef: The vitamin K in the beef patty is predominantly vitamin K2 (MK-4), a form also found in other animal products.
K1 from Toppings: Toppings like lettuce, tomatoes, and vegetable oil-based condiments contribute small quantities of vitamin K1.
Low Bioavailability: The vitamin K1 found in plant-based ingredients has a lower absorption rate compared to the K2 in animal products.
Not a Primary Source: For meaningful vitamin K intake, leafy greens and fermented foods are far more effective than relying on hamburgers.
Cooking Effect: The vitamin K in hamburgers is fat-soluble and is not significantly reduced by the cooking process.

Unpacking the vitamin K in a hamburger

When we talk about whether a hamburger contains vitamin K, we need to consider all the components—the ground beef patty, the bun, the toppings, and any condiments. The short answer is yes, but the amount is not significant and varies depending on the ingredients used. The primary source of vitamin K in a hamburger is the beef patty, which contains vitamin K2 (menaquinones), while any plant-based additions, such as lettuce, tomato, or vegetable oil-based sauces, may contribute small amounts of vitamin K1 (phylloquinone).

The two forms of vitamin K: K1 vs. K2

To understand the hamburger's vitamin K profile, it's essential to differentiate between the two main types of this vitamin:

Vitamin K1 (Phylloquinone): Predominantly found in plants, especially leafy green vegetables like kale, spinach, and broccoli. It is directly involved in photosynthesis, and our bodies absorb a small portion of it from these foods.
Vitamin K2 (Menaquinones): Primarily found in animal products like meat, eggs, and cheese, as well as fermented foods like natto. K2 is synthesized by bacteria in the gut and also in animal tissues. The MK-4 form is commonly found in animal-sourced foods.

Vitamin K from the beef patty

Ground beef, the core component of a hamburger, is a source of vitamin K2. According to the National Institutes of Health, a 3-ounce serving of broiled ground beef provides around 6 mcg of MK-4, which is 5% of the Daily Value. Leaner ground beef may contain slightly less vitamin K than fattier cuts. While beef liver is a more concentrated source of K2, the content in ground beef is relatively low.

Additional sources from toppings and condiments

The final vitamin K content of a hamburger is influenced by its other ingredients. Here’s how different toppings contribute:

Lettuce and leafy greens: These are a rich source of vitamin K1. Adding a handful of lettuce can significantly increase the total vitamin K content of your meal.
Vegetable oils: Sauces and condiments made with soybean or olive oil can add to the K1 content, as these oils contain the vitamin.
Cheese: Some types of cheese, especially hard cheeses, contain varying amounts of vitamin K2.
Bun: The bun itself is not a notable source of vitamin K.

Bioavailability and the effect of cooking

It's important to remember that not all vitamin K is absorbed equally by the body. The bioavailability of K1 from plants like spinach and kale is relatively low compared to the K2 from animal sources. Additionally, vitamin K is fat-soluble, meaning it's better absorbed when consumed with dietary fats. When you cook a hamburger, the vitamin K content is largely stable and not significantly degraded by heat.

Comparison of Vitamin K sources

To put the hamburger's vitamin K content into perspective, let's compare it with other food sources.


Food Item	Typical Serving Size	Vitamin K (mcg)	Form	Key Takeaway
Hamburger (Beef Only)	3 oz broiled ground beef	~6	K2 (MK-4)	Minimal contribution.
Cooked Kale	1/2 cup	~530	K1	Excellent source.
Cooked Spinach	1/2 cup	~445	K1	Excellent source.
Cooked Broccoli	1/2 cup	~81	K1	Good source.
Natto (Fermented Soybeans)	100g	~1,034	K2 (MK-7)	One of the richest sources.
Hard Cheese	100g	~8-10	K2	Moderate source.

Final conclusion

So, do hamburgers contain vitamin K? Yes, but not enough to be considered a primary or significant source. The vitamin K present comes mainly from the beef patty (as K2), with smaller amounts potentially contributed by toppings like lettuce and the vegetable oil used for cooking or in condiments. For those looking to increase their vitamin K intake, focusing on leafy green vegetables, fermented foods, and certain animal products is far more effective. The low vitamin K content of a hamburger, especially compared to leafy greens, highlights its limited role in providing this specific nutrient.

For more detailed health information on vitamin K, you can consult the National Institutes of Health Health Professional Fact Sheet.

Frequently Asked Questions

No, a hamburger is not considered a good source of vitamin K. While it contains a small amount of vitamin K2 from the meat, the quantity is minimal compared to other food sources like leafy green vegetables.

The vitamin K in a hamburger comes mainly from the ground beef patty, which contains vitamin K2. Smaller amounts of vitamin K1 can be added through toppings such as lettuce and tomatoes, or from cooking oil.

Vitamin K1 (phylloquinone) comes from the plant-based ingredients, while vitamin K2 (menaquinones) is found in the animal-sourced ground beef. The body processes these two forms differently.

The vitamin K in a hamburger is fat-soluble and relatively stable, so cooking does not significantly degrade its content. Any loss is minimal and does not substantially impact the overall low amount present.

A 3-ounce serving of broiled ground beef typically contains about 6 mcg of vitamin K2 (MK-4). This constitutes only a small portion of the daily recommended intake.

Significantly better sources of vitamin K include leafy green vegetables like kale and spinach, cruciferous vegetables such as broccoli, and fermented foods like natto.

No, you cannot get enough vitamin K just by eating hamburgers. Because the amount is so low, you would need to consume a very large and unhealthy quantity to meet your daily needs, making it an unsuitable primary source.

Yes, nutritional data for fast-food hamburgers shows they also contain small amounts of vitamin K, with figures often comparable to or slightly higher than those of plain ground beef due to added ingredients.