Vitamin K is a fat-soluble vitamin with two naturally occurring forms; K1 and K2. Vitamin K1 is synthesized by plant foods and is the predominant form in your diet. Vitamin K2 comes from animal products and is made by bacteria in your intestine. Vitamin K helps blood stick together (coagulate) and is important for growth and the development of healthy bones. Vitamin K is fairly well retained in most cooked or stored foods.
Throw your veg in the pan soon after chopping them up to avoid losing all the good stuff in them. Vegetables can lose nutrients once exposed to light and air.