Sources of Vitamin K2

Vitamin K2, also known as menaquinones, are a group of vitamins required by the body for strengthening the skeleton and maintaining cardiovascular health. All K vitamins are only stored a short time by the body in the skeleton and liver, usually just a few days, so a frequent external supply is required.

Fermented Food

• Fermented food, such as hard and soft cheeses, curds, sauerkraut and natto, a popular soybean dish in Japan that is considered unpalatable to many westerners, contain the highest concentrations of vitamin K2.

Protein

• Many types of protein, such as free-range butter, chicken breast, chicken egg yolks, ground beef, pork products, such as salami and the livers of many different species, also contain small amounts of vitamin K2.

Vitamin K1

• Vitamin K1 is easily found in many green leafy vegetables, such as kale, spinach, chard, cabbage, broccoli, brussel sprouts, and also in soy beans. Vitamin K1 can be converted into K2 by bacteria in the digestive tract where it can then be absorbed into the body.

Supplements

• Many health and fitness companies promote taking additional vitamin K2 in the form of supplements, in either a capsule or tablet form. Vitamin K deficiency is rare because the vitamin is easy obtained from a healthy diet, so supplements should only be used when recommended by a health professional. There are no known cases of vitamin K2 overdose.