Category: Vitamin k2

According to a 2012 study published in *Nutrition Journal*, menaquinone-7 (MK-7) shows significantly higher bioavailability and a longer serum half-life than menaquinone-4 (MK-4) at nutritional doses. These two forms of vitamin K2, while chemically similar, have distinct properties that impact their effectiveness for supporting bone and cardiovascular health.

According to research, many Western diets are deficient in vitamin K2, highlighting the importance of efficient supplementation. The bioactive form of Mena q7 is all-trans menaquinone-7 (MK-7), a highly effective and long-lasting variant of this essential nutrient.

According to extensive clinical data, MenaQ7 is a superior form of vitamin K2 (MK-7) with a proven track record of benefiting cardiovascular and bone health. So, is MenaQ7 a good product? Research indicates its high purity and bioavailability make it a highly effective and reliable ingredient in health supplements.

According to research, fermentation of dairy products like kefir can increase vitamin K2 content, with one study finding up to 4.82 μg of MK-7 per 100g. Yes, there is K2 in kefir, making this popular probiotic drink a potential source of this fat-soluble vitamin.

The amount of vitamin K2 in fermented cabbage can vary widely, with estimates suggesting typical amounts range from 2.75 to 6 micrograms per half-cup serving. This variation depends heavily on the specific bacterial strains and the duration and conditions of the fermentation process.

Natto is an exceptionally rich source of vitamin K2, with a single tablespoon containing more than enough to meet the needs of many adults. In fact, this traditional Japanese dish is considered the most concentrated food source of the powerful MK-7 form of K2, which is critical for bone and heart health. A specific understanding of **how much natto to eat for K2** can help optimize your nutritional intake.