The vitamin crucial for blood clotting is Vitamin K. This fat-soluble vitamin plays a key role in synthesizing certain proteins known as coagulation factors, which are essential for blood clotting. Without adequate Vitamin K, the blood clotting process would be impaired, leading to an increased risk of excessive bleeding. Vitamin K is typically obtained from dietary sources such as leafy green vegetables (like spinach and kale), fish, meat, and dairy. There are two main types of Vitamin K: K1 (phylloquinone), found in plant foods, and K2 (menaquinone), found in animal foods and fermented products.