Sources are all over the place on this one:
- Raw: 18 mcg of vitamin K per cup = 18% of Daily Value (DV)
- Cooked, boiled without salt: 6.6 mcg per cup, 8% DV
- Canned: None, or too low to register
I have other sources saying garbanzo/chickpeas are rated “low” per cup/~240 g, meaning there’s 4 mcg or less. So depending on how you prepare them, and the amount you consume – be cautious if you aren’t consistently consuming roughly the same amount.
They contain a lot of fiber, making them great for the digestive tract. There’s also a study that links garbanzo beans to satiety, and studies to support decreased risk of heart disease. Garbanzo consumption can help lower our LDL-cholesterol, total cholesterol, and triglycerides. And they contain valuable amounts of polyunsaturated fatty acids, including alpha-linolenic acid (ALA), the body’s omega-3 fatty acid from which all other omega-3 fats are made. The fiber and protein content are also good for blood sugar regulation.
Hummus has the following ingredients:
The largest vitamin K source in there is the garbanzo beans, as most recipes call for at least 2 cups. There is some in olive oil, little or none in tahini and garlic. So it depends how much hummus you eat, and how often because if you’re consistent then your medication dose already takes that into consideration.