Tag: Goose liver

The production of foie gras, a well-known goose liver delicacy, has been documented since at least 2500 BC in Ancient Egypt. Yes, you can eat goose liver, but its edibility and ethical implications depend on whether it comes from a conventionally raised goose or is produced as foie gras through force-feeding.

According to the National Institutes of Health, natto, a traditional Japanese food made from fermented soybeans, is one of the richest food sources of vitamin K2, particularly the MK-7 form. Its incredibly high concentration often overshadows other sources, though some animal products also contain significant amounts of K2.

While leafy greens are renowned for their vitamin K1 content, animal sources are the primary dietary providers of vitamin K2, with goose liver containing hundreds of micrograms per 100g serving. This fat-soluble vitamin is vital for blood clotting and overall health.

According to nutritional studies, vitamin K2 is much less common in the modern Western diet than vitamin K1, yet it plays a critical role in bone and heart health. For those looking to increase their intake of this vital nutrient, the most potent sources of K2 are certain types of organ meat. But what organ meat is high in vitamin K2 and how can it be incorporated into a diet?

Natto, a traditional Japanese fermented soybean dish, is by far the richest dietary source of vitamin K2, containing significantly more than other foods. This vital nutrient, also known as menaquinone, is crucial for bone and cardiovascular health, but it is found in fewer foods than its counterpart, K1.

According to Medical News Today, a 100-gram serving of goose liver contains an impressive 369 micrograms of vitamin K2, making it the highest-ranking meat for this essential nutrient. This makes goose liver the undisputed top meat if you are seeking the highest concentration of vitamin K.