Vitamin K plays a key role in helping the blood clot, preventing excessive bleeding.

Unlike
many other vitamins, vitamin K is not typically used as a dietary supplement.
Vitamin K is actually a group of compounds. The most important of these compounds appears to
be vitamin K1 and vitamin K2. Vitamin K1 is obtained from leafy greens and some other
vegetables. Vitamin K2 is a group of compounds largely obtained from meats, cheeses, and eggs,
and synthesized by bacteria.
Vitamin K1 is the main form of vitamin K supplement available in the U.S.
Recently, some people have looked to vitamin K2 to treat osteoporosis and steroid-induced bone
loss, but the research is conflicting. At this point there is not enough data to recommend using
vitamin K2 for osteoporosis.

Why do people take vitamin K?

Low levels of vitamin K can raise the risk of uncontrolled bleeding. While vitamin K
deficiencies are rare in adults, they are very common in newborn infants. A single injection of
vitamin K for newborns is standard. Vitamin K is also used to counteract an overdose of
the blood thinner Coumadin.

While vitamin K deficiencies are uncommon, you may be at higher risk if you:

 Have a disease that affects absorption in the digestive tract, such as Crohn's disease or
active celiac disease
 Take drugs that interfere with vitamin K absorption
 Are severely malnourished
 Drink alcohol heavily

In these cases, a health care provider might suggest vitamin K supplements.

Uses of vitamin K for cancer, for the symptoms of morning sickness, for the removal of spider
veins, and for other conditions are unproven.

How much vitamin K should you take?

The recommended adequate intake of vitamin K you take in, both from food and other sources is
below. Most people get enough vitamin K from their diets.
Group Adequate Intake

Children 0-6 months 2 micrograms/day

Children 7-12 months 2.5 micrograms/day

Children 1-3 30 micrograms/day

Children 4-8 55 micrograms/day

 Children 9-13 60 micrograms/day

Girls 14-18 75 micrograms/day

Women 19 and up 90 micrograms/day

Women, pregnant or breastfeeding (19-50) 90 micrograms/day

Women, pregnant or breastfeeding (under 19) 75 micrograms/day

Boys 14-18 75 micrograms/day

Men 19 and up 120 micrograms/day

There have been no adverse effects of vitamin K seen with the levels found in food
or supplements. However, this does not rule out danger with high dose. Researchers have not set
a maximum safe dose.

Can you get vitamin K naturally from foods?

Good natural food sources of vitamin K include:   

 Vegetables like spinach, asparagus, and broccoli  

 Legumes like green beans  

You can also meet your daily requirement with foods that have lesser amounts of vitamin K:

  Eggs  
  Strawberries  
  Meat like liver

What are the risks of taking vitamin K?

Side effects of oral vitamin K at recommended doses are rare.
Interactions. Many drugs can interfere with the effects of vitamin K. They include
antacids, blood thinners, antibiotics, aspirin, and drugs for cancer, seizures, high cholesterol, and
other conditions.
Risks. You should not use vitamin K supplements unless your health care provider tells you to.
People using Coumadin for heart problems, clotting disorders, or other conditions may need to
watch their diets closely to control the amount of vitamin K they take in. They should not use
vitamin K supplements unless advised to do so by their health care provider.
 Vitamin K

Vitamin K is a fat-soluble vitamin.

Function
Vitamin K is known as the clotting vitamin. Without it, blood would not clot. Some studies suggest
that it helps maintain strong bones in the older adults.

Food Sources
The best way to get the daily requirement of vitamin K is by eating food sources. Vitamin K is
found in the following foods:

 Green leafy vegetables, such as kale, spinach, turnip greens, collards, Swiss chard,
mustard greens, parsley, romaine, and green leaf lettuce

 Vegetables such as Brussels sprouts, broccoli, cauliflower, and cabbage

 Fish, liver, meat, eggs, and cereals (contain smaller amounts)

Vitamin K is also made by the bacteria in the lower intestinal tract.

Side Effects
Vitamin K deficiency is very rare. It occurs when the body can't properly absorb the vitamin
from the intestinal tract. Vitamin K deficiency can also occur after long-term treatment with
antibiotics.

People with vitamin K deficiency are often more likely to have bruising and bleeding.

Keep in mind that:

 If you take certain blood-thinning drugs (anticoagulant/antiplatelet drugs) such as

warfarin (Coumadin), you may need to eat less of vitamin K containing foods.

 You may also need to eat the same amount of vitamin K-containing foods every day.

 You should know that vitamin K or foods containing vitamin K can affect how some of
these drugs work. It is important for you to keep vitamin K levels in your blood constant on a
day to day basis.

The most commonly used anticoagulants currently are not affected by intake of vitamin K. This
precaution pertains to warfarin (Coumadin). Ask your health care provider if you need to
monitor your intake of vitamin K containing foods and how much you can eat.
 Recommendations
The Recommended Dietary Allowance (RDA) for vitamins reflects how much of each vitamin
most people should get each day.

 The RDA for vitamins may be used as goals for each person.

 How much of each vitamin you need depends on your age and gender.

 Other factors, such as pregnancy, breastfeeding, and illness may increase the amount you
need.

The Food and Nutrition Board at the Institute of Medicine Recommended Intakes for individuals
- Adequate Intakes (AIs) for vitamin K:

Infants

 0 to 6 months: 2.0 micrograms per day (mcg/day)

 7 to 12 months: 2.5 mcg/day

Children

 1 to 3 years: 30 mcg/day

 4 to 8 years: 55 mcg/day

 9 to 13 years: 60 mcg/day

Adolescents and adults

 Males and females age 14 to 18: 75 mcg/day (including those females who are pregnant
and lactating)

 Males and females age 19 and older: 90 mcg/day for females (including those who are
pregnant and lactating) and 120 mcg/day for males

Alternative Names
Phylloquinone; K1; Menaquinone; K2; Menadione; K3
Vitamin K refers to a group of fat-soluble vitamins that play a role in blood clotting, bone metabolism,
and regulating blood calcium levels.

The body needs vitamin K to produce prothrombin, a protein and clotting factor

that is important in blood clotting and bone metabolism. People who use
blood-thinning medications, such as warfarin, or Coumadin, should not start
consuming additional vitamin K without first asking a doctor.

Deficiency is rare, but, in severe cases, it can increase clotting time, leading to

hemorrhage and excessive bleeding.

Vitamin K1, or phylloquinone, comes from plants. It is the main type of dietary

vitamin K. A lesser source is vitamin K2, or menaquinone, which occurs in
some animal-based and fermented foods.

Uses
Phylloquinone, also known as vitamin K1, is found in plants. When people eat
it, bacteria in the large intestine convert it to its storage form, vitamin K2. It is
absorbed in the small intestine and stored in fatty tissue and the liver.

Without vitamin K, the body cannot produce prothrombin, a clotting factor that
is necessary for blood clotting and bone metabolism.

Most Americans are not at risk of a vitamin-K deficiency. It is most likely to

affect newborns and those with a malapsorption problem, due, for example, to
short-bowel syndrome, cystic fibrosis, celiac disease, or ulcerative colitis.

Newborns normally receive a vitamin K injection to protect them from bleeding

in the skull, which could be fatal.
The recommended adequate intake for vitamin K depends on age and
gender. Women aged 19 years and over should consume 90 micrograms (mcg)
a day, and men should have 120 mcg.

Benefits
Vitamin K benefits the body in various ways.

Bone health
There appears to be a correlation between low intake of vitamin K
and osteoporosis.

Several studies have suggested that vitamin K supports the maintenance of

strong bones, improves bone density and decreases the risk of fractures.
However, research has not confirmed this.

Cognitive health
Increased blood levels of vitamin K have been linked with improved episodic
memory in older adults.

In one study, healthy individuals over the age of 70 years with the highest
blood levels of vitamin K1 had the highest verbal episodic memory
performance.

Heart health
Vitamin K may help keep blood pressure lower by preventing mineralization,
where minerals build up in the arteries. This enables the heart to pump blood
freely through the body.
 Mineralization naturally occurs with age, and it is a major risk factor for heart
disease. Adequate intake of vitamin K has also been shown to lower the risk
of stroke.

Sources
Vitamin K1 occurs in high amounts in leafy green vegetables, such
as kale and Swiss chard. Other sources include vegetable oils and some
fruits.

Sources of menanoquines, or K2, include meat, dairy products, eggs, and

Japanese "natto," made from fermented soy beans.

Here are sample some food sources of vitamin K:

 10 sprigs of parsley contains 90 micrograms (mcg)

 a 3-ounce serving of natto contains 850 mcg

 a half-cup serving of frozen and boiled collard greens contains 530 mcg

 one cup of raw spinach contains 145 mcg

 1 tablespoon of soybean oil contains 25 mcg

 a half-cup serving of grapes contains 11 mcg

 a hard-boiled egg contains 4 mcg

Most adults in the U.S. are believed to consume enough vitamin K.

Recipe tips
These healthy recipes have been developed by a registered dietitian. They
can increase your vitamin K intake.
Baked halibut with garlicky kale & toasted cashews

Powered-up spinach lasagne

Roasted Brussels sprouts with toasted pecans & avocado

Spinach-pesto salad

Dietary fat enhances the absorption of vitamin K, so a salad of green leaves

drizzled olive oil would both provide vitamin K and help the body absorb it.

Risks
No tolerable upper limit has been determined for vitamin K. Toxicity is rare
and unlikely to result from eating foods containing vitamin K.

However, taking any type of supplement can lead to toxicity.

Vitamin K can interact with several common medications, including blood-

thinners, anticonvulsants, antibiotics, cholesterol-lowering drugs, and weight-
loss drugs.

Blood thinners, such as warfarin are used to prevent harmful blood clots that
may block blood flow to the brain or heart. They work by decreasing or
delaying vitamin K's clotting ability. Suddenly increasing or decreasing vitamin
K intake can interfere with the effects of these drugs. Keeping vitamin K intake
consistent from day to day can prevent these problems.

Anticonvulsants, if taken during pregnancy or while breastfeeding, can

increase the risk of vitamin K deficiency in a fetus or a newborn. Examples of
anticonvulsants are phenytoin and dilantin.
Cholesterol-lowering medications interfere with fat absorption. Dietary fat is
necessary for absorbing vitamin K, so people who are taking this medication
may have a higher risk of deficiency.

Anyone who is taking any of these medications should speak to their doctor
about their vitamin K intake.

The best way to ensure the body has sufficient nutrients is to consume a
balanced diet, with plenty of fruit and vegetables. Supplements should only be
used in case of deficiency, and then, under medical supervision.

Overview Information
Vitamin K is a vitamin found in leafy green vegetables, broccoli, and Brussels sprouts. The
name vitamin K comes from the German word “Koagulationsvitamin.”

Several forms of vitamin K are used around the world as medicine. Vitamin K1
(phytonadione) and vitamin K2 (menaquinone) are available in North America. Vitamin K1
is generally the preferred form of vitamin K because it is less toxic, works faster, is
stronger, and works better for certain conditions.

In the body, vitamin K plays a major role in blood clotting. So it is used to reverse the
effects of “blood thinning” medications when too much is given; to prevent clotting
problems in newborns who don’t have enough vitamin K; and to treat bleeding caused by
medications including salicylates, sulfonamides, quinine, quinidine, or antibiotics. Vitamin K
is also given to treat and prevent vitamin K deficiency, a condition in which the body
doesn’t have enough vitamin K. It is also used to prevent and treat weak bones
(osteoporosis) and relieve itching that often accompanies a liver disease called biliary cirrhosis.
Vitamin K2 (menaquinone) is taken by mouth to treat osteoporosis and bone loss caused by
steroids, as well as to lower total cholesterol in people on dialysis.

People apply vitamin K to the skin to remove spider veins, bruises, scars, stretch marks, and
burns. It is also used topically to treat rosacea, a skin condition that causes redness and
pimples on the face. After surgery, vitamin K is used to speed up skin healing and reduce
bruising and swelling.
Healthcare providers also give vitamin K by injection to treat clotting problems.

An increased understanding of the role of vitamin K in the body beyond blood clotting
led some researchers to suggest that the recommended amounts for dietary intake of
vitamin K be increased. In 2001, the National Institute of Medicine Food
and Nutrition Board increased their recommended amounts of vitamin K slightly, but
refused to make larger increases. They explained there wasn’t enough scientific evidence
to make larger increases in the recommended amount of vitamin K.

How does it work?

Vitamin K is an essential vitamin that is needed by the body for blood clotting and other
important processes.

20 Foods That Are High in

Vitamin K
Vitamin K is an important nutrient that plays a vital role in blood clotting and
bone and heart health.
While vitamin K deficiency is rare, less than optimal intake may impair your
health over time. Inadequate intake may cause bleeding, weaken your bones
and potentially increase your risk of developing heart disease (1Trusted
Source, 2Trusted Source).

For this reason, you should make sure to get all the vitamin K your body
requires. A daily value (DV) of 120 mcg should prevent insufficiency in most
people.

This article lists 20 foods that provide high amounts of vitamin K. Additionally,
it includes 5 lists of vitamin K sources categorized by food group.

20 Foods High in Vitamin K

Share on Pin terest

Vitamin K is a group of compounds divided into two groups: vitamin K1

(phylloquinone) and vitamin K2 (menaquinone).

Vitamin K1, the most common form of vitamin K, is mainly found in plant-
sourced foods, especially dark, leafy green vegetables. Vitamin K2, on the
other hand, is only found in animal-sourced foods and fermented plant foods,
such as natto.
The following 20 foods are good sources of vitamin K. For optimal health,
include some of them in your daily diet.

1. Kale (cooked) — 443% DV per serving

Half a cup: 531 mcg (443% DV)

100 grams: 817 mcg (681% DV)

2. Mustard Greens (cooked) — 346% DV per

serving

Half a cup: 415 mcg (346% DV)

100 grams: 593 mcg (494% DV)

3. Swiss Chard (raw) — 332% DV per serving

1 leaf: 398 mcg (332% DV)

100 grams: 830 mcg (692% DV)

4. Collard Greens (cooked) — 322% DV per

serving

Half a cup: 386 mcg (322% DV)

100 grams: 407 mcg (339% DV)

5. Natto — 261% DV per serving

1 ounce: 313 mcg (261% DV)

100 grams: 1,103 mcg (920% DV)
6. Spinach (raw) — 121% DV per serving

1 cup: 145 mcg (121% DV)

100 grams: 483 mcg (402% DV)

7. Broccoli (cooked) — 92% DV per serving

Half a cup: 110 mcg (92% DV)

100 grams: 141 mcg (118% DV)

8. Brussels Sprouts (cooked) — 91% DV per

serving

Half a cup: 109 mcg (91% DV)

100 grams: 140 mcg (117% DV)

9. Beef Liver — 60% DV per serving

1 slice: 72 mcg (60% DV)

100 grams: 106 mcg (88% DV)

10. Pork Chops — 49% DV per serving

3 ounces: 59 mcg (49% DV)

100 grams: 69 mcg (57% DV)

11. Chicken — 43% DV per serving

3 ounces: 51 mcg (43% DV)

100 grams: 60 mcg (50% DV)
12. Goose Liver Paste — 40% DV per serving

1 tablespoon: 48 mcg (40% DV)

100 grams: 369 mcg (308% DV)

13. Green Beans (cooked) — 25% DV per serving

Half a cup: 30 mcg (25% DV)

100 grams: 48 mcg (40% DV)

14. Prunes — 24% DV per serving

5 pieces: 28 mcg (24% DV)

100 grams: 60 mcg (50% DV)

15. Kiwi — 23% DV per serving

1 fruit: 28 mcg (23% DV)

100 grams: 40 mcg (34% DV)

16. Soybean Oil — 21% DV per serving

1 tablespoon: 25 mcg (21% DV)

100 grams: 184 mcg (153% DV)

17. Hard Cheeses — 20% DV per serving

1 ounce: 25 mcg (20% DV)

100 grams: 87 mcg (72% DV)
18. Avocado — 18% DV per serving

Half, medium: 21 mcg (18% DV)

100 grams: 21 mcg (18% DV)

19. Green Peas (cooked) — 17% DV per serving

Half a cup: 21 mcg (17% DV)

100 grams: 26 mcg (22% DV)

20. Soft Cheeses — 14% DV per serving

1 ounce: 17 mcg (14% DV)

100 grams: 59 mcg (49% DV)

10 Vegetables High in Vitamin K

The best sources of vitamin K1 (phylloquinone) are dark, leafy green
vegetables. In fact, the prefix “phyllo” refers to leaves.

1. Kale (cooked) — 443% DV per serving

Half a cup: 531 mcg (443% DV)

100 grams: 817 mcg (681% DV)

2. Mustard Greens (cooked) — 346% DV per

serving
Half a cup: 415 mcg (346% DV)
100 grams: 593 mcg (494% DV)

3. Swiss Chard (raw) — 332% DV per serving

1 leaf: 398 mcg (332% DV)

100 grams: 830 mcg (692% DV)

4. Collard Greens (cooked) — 322% DV per

serving

Half a cup: 386 mcg (322% DV)

100 grams: 407 mcg (339% DV)

5. Beet Greens (cooked) — 290% DV per serving

Half a cup: 349 mcg (290% DV)

100 grams: 484 mcg (403% DV)

6. Parsley (fresh) — 137% DV per serving

1 sprig: 164 mcg (137% DV)

100 grams: 1,640 mcg (1,367% DV)

7. Spinach (raw) — 121% DV per serving

1 cup: 145 mcg (121% DV)

100 grams: 483 mcg (402% DV)

8. Broccoli (cooked) — 92% DV per serving

Half a cup: 110 mcg (92% DV)
100 grams: 141 mcg (118% DV)

9. Brussels Sprouts (cooked) — 91% DV per

serving

Half a cup: 109 mcg (91% DV)

100 grams: 140 mcg (117% DV)

10. Cabbage (cooked) — 68% DV per serving

Half a cup: 82 mcg (68% DV)

100 grams: 109 mcg (91% DV)

10 Meat Products High in Vitamin

K
Fatty meats and liver are excellent sources of vitamin K2, though the content
varies by the animal’s diet and may be different between regions or
producers.

Information on the vitamin K2 content of animal-sourced foods is incomplete,

but a few studies have been done (3Trusted Source, 4Trusted
Source, 5Trusted Source, 6Trusted Source, 7Trusted Source).

Below are 10 foods that provide good or moderate amounts of vitamin K2.

1. Beef Liver — 60% DV per serving

1 slice: 72 mcg (60% DV)
100 grams: 106 mcg (88% DV)

2. Pork Chops — 49% DV per serving

3 ounces: 59 mcg (49% DV)

100 grams: 69 mcg (57% DV)

3. Chicken — 43% DV per serving

3 ounces: 51 mcg (43% DV)

100 grams: 60 mcg (50% DV)

4. Goose Liver Paste — 40% DV per serving

1 tablespoon: 48 mcg (40% DV)

100 grams: 369 mcg (308% DV)

5. Bacon — 25% DV per serving

3 ounces: 30 mcg (25% DV)

100 grams: 35 mcg (29% DV)

6. Ground Beef — 7% DV per serving

3 ounces: 8 mcg (7% DV)

100 grams: 9.4 mcg (8% DV)

7. Pork Liver — 6% DV per serving

3 ounces: 6.6 mcg (6% DV)
100 grams: 7.8 mcg (7% DV)

8. Duck Breast — 4% DV per serving

3 ounces: 4.7 mcg (4% DV)

100 grams: 5.5 mcg (5% DV)

9. Beef Kidneys — 4% DV per serving

3 ounces: 4.9 mcg (4% DV)

100 grams: 5.7 mcg (5% DV)

10. Chicken Liver — 3% DV per serving

1 ounce: 3.6 mcg (3% DV)

100 grams: 13 mcg (11% DV)

10 Dairy Foods and Eggs High in

Vitamin K
Dairy foods and eggs are decent sources of vitamin K2.

Just like meat, their vitamin content depends on the animal’s diet, and values
vary by region or producer.

1. Hard Cheeses — 20% DV per serving

1 ounce: 25 mcg (20% DV)
100 grams: 87 mcg (72% DV)

2. Jarlsberg Cheese — 19% DV per serving

1 slice: 22 mcg (19% DV)

100 grams: 80 mcg (66% DV)

3. Soft Cheeses — 14% DV per serving

1 ounce: 17 mcg (14% DV)

100 grams: 59 mcg (49% DV)

4. Edam Cheese — 11% DV per serving

1 slice: 13 mcg (11% DV)

100 grams: 49 mcg (41% DV)

5. Blue Cheese — 9% DV per serving

1 ounce: 10 mcg (9% DV)

100 grams: 36 mcg (30% DV)

6. Egg Yolk — 5% DV per serving

1 large: 5.8 mcg (5% DV)

100 grams: 34 mcg (29% DV)

7. Cheddar — 3% DV per serving

1 ounce: 3.7 mcg (3% DV)
100 grams: 13 mcg (11% DV)

8. Whole Milk — 3% DV per serving

1 cup: 3.2 mcg (3% DV)

100 grams: 1.3 mcg (1% DV)

9. Butter — 2% DV per serving

1 tablespoon: 3 mcg (2% DV)

100 grams: 21 mcg (18% DV)

10. Cream — 2% DV per serving

2 tablespoons: 2.7 mcg (2% DV)

100 grams: 9 mcg (8% DV)

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10 Fruits High in Vitamin K

Fruits generally do not contain as much vitamin K1 as leafy green vegetables,
but a few provide decent amounts.

1. Prunes — 24% DV per serving

5 pieces: 28 mcg (24% DV)

100 grams: 60 mcg (50% DV)

2. Kiwi — 23% DV per serving

1 fruit: 28 mcg (23% DV)

100 grams: 40 mcg (34% DV)

3. Avocado — 18% DV per serving

Half, medium: 21 mcg (18% DV)

100 grams: 21 mcg (18% DV)

4. Blackberries — 12% DV per serving

Half a cup: 14 mcg (12% DV)

100 grams: 20 mcg (17% DV)

5. Blueberries — 12% DV per serving

Half a cup: 14 mcg (12% DV)

100 grams: 19 mcg (16% DV)

6. Pomegranate — 12% DV per serving

Half a cup: 14 mcg (12% DV)
100 grams: 16 mcg (14% DV)

7. Figs (dried) — 6% DV per serving

5 pieces: 6.6 mcg (6% DV)

100 grams: 16 mcg (13% DV)

8. Tomatoes (sun-dried) — 4% DV per serving

5 pieces: 4.3 mcg (4% DV)

100 grams: 43 mcg (36% DV)

9. Grapes — 3% DV per serving

10 grapes: 3.5 mcg (3% DV)

100 grams: 15 mcg (12% DV)

10. Red Currants — 3% DV per serving

1 ounce: 3.1 mcg (3% DV)

100 grams: 11 mcg (9% DV)

10 Nuts and Legumes High in

Vitamin K
Some legumes and nuts provide decent amounts of vitamin K1 but generally
provide much less than leafy green vegetables.
1. Green Beans (cooked) — 25% DV per serving

Half a cup: 30 mcg (25% DV)

100 grams: 48 mcg (40% DV)

2. Green Peas (cooked) — 17% DV per serving

Half a cup: 21 mcg (17% DV)

100 grams: 26 mcg (22% DV)

3. Soybeans (cooked) — 13% DV per serving

Half a cup: 16 mcg (13% DV)

100 grams: 33 mcg (28% DV)

4. Sprouted Mung Beans (cooked) — 12% DV per

serving

Half a cup: 14 mcg (12% DV)

100 grams: 23 mcg (19% DV)

5. Cashews — 8% DV per serving

1 ounce: 9.7 mcg (8% DV)

100 grams: 34 mcg (28% DV)

6. Red Kidney Beans (cooked) — 6% DV per

serving
Half a cup: 7.4 mcg (6% DV)
100 grams: 8.4 mcg (7% DV)

7. Hazelnuts — 3% DV per serving

1 ounce: 4 mcg (3% DV)

100 grams: 14 mcg (12% DV)

8. Pine Nuts — 1% DV per serving

10 nuts: 0.9 mcg (1% DV)

100 grams: 54 mcg (45% DV)

9. Pecans — 1% DV per serving

1 ounce: 1 mcg (1% DV)

100 grams: 3.5 mcg (3% DV)

10. Walnuts — 1% DV per serving

1 ounce: 0.8 mcg (1% DV)

100 grams: 2.7 mcg (2% DV)

How Do You Meet Your Vitamin K

Requirements?
The richest sources of vitamin K1 are dark, leafy green vegetables. For
example, just half a cup of kale provides about 443% of the daily value.
To get the most out of the vitamin K in kale and other plant foods, consider
eating them with some fat or oil. This is because vitamin K is fat-soluble and
may be better absorbed when combined with fat.

Vitamin K2 is only found in animal-sourced foods and certain fermented

dishes. Small amounts are also produced by your gut bacteria (8Trusted
Source).

Natto, a Japanese dish made from fermented soybeans, is one of the best
sources of vitamin K2. Other good sources include meat, liver and cheese
(9Trusted Source).

Evidence suggests that the metabolism and functions of vitamin K1 and K2

are slightly different, though this is not yet fully understood (10Trusted
Source, 11Trusted Source, 12Trusted Source).

At the moment, dietary guidelines do not distinguish between the two.

However, it is probably a good idea to include both of them in your diet.