Vitamin K is essential for blood clotting. Without it, even minor injuries could lead to excessive bleeding. Guinea pigs obtain Vitamin K from dark leafy greens and also produce some through cecal fermentation (gut bacteria). A diet rich in greens typically covers needs.
Met through regular consumption of dark leafy greens like kale, parsley, and romaine.
0.01% of daily nutrient intake
Vitamin K makes up 0.01% of your guinea pig's total daily nutritional requirements by weight. That's a tiny amount — but it matters.
Excessive bleeding from minor cuts, bruising easily, blood in urine or stool.
Toxicity from dietary sources is virtually unknown. Fat-soluble but very well tolerated.
Cecal bacteria produce Vitamin K2 (menaquinone) as a byproduct of fiber fermentation. When guinea pigs eat their cecotropes, they absorb this bacterially produced Vitamin K alongside the dietary Vitamin K1 (phylloquinone) from leafy greens. Adequate fiber intake supports both the bacterial production of K2 and the overall gut health needed for proper absorption.
What this means: Unlimited hay supports Vitamin K2 production by cecal bacteria. Dark leafy greens (kale, parsley, romaine) provide Vitamin K1 directly. Together, these ensure adequate Vitamin K for blood clotting and bone health.
