There are two main form of vitamin K. Phytonadione or Vitamin K1 and Menaquinone or vitamin K2.
Vitamin K1 is found in leafy greens, though only a small amount is actually absorbed and used by the body. In fact, experts suggest that only 10% of Vitamin K1 from greens is used by the body.
Vitamin K2 occurs in nature in several forms; each form is designated by the length of the side chain of this fat-soluble vitamin. MK-4, a relatively short-chain menaquinone, is found in foods of animal origin, such as butter and egg yolks. Also, Vitamin K2 is found in fermented raw grass fed dairy and certain other fermented foods (like natto).
In general, foods contain a proportionately lower amount of K2 (compared to the K1 in greens), though much more is absorbed.
Studies have shown great health and cardiovascular benefits from K2, but hardly any effect from K1.
K1 is necessary for proper blood clotting and is used by the liver, while K2 benefits the bones and controls proper utilization of calcium. In fact, it is helpful to think of them as two separate nutrients with different purposes.
There is also a misconception that the body can convert K1 to K2. Humans need food or supplemental sources of K2 for good health.
Vitamin K2 occurs in nature in several forms; each form is designated by the length of the side chain of this fat-soluble vitamin. MK-4, a relatively short-chain menaquinone, is found in foods of animal origin, such as butter and egg yolks.*
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