Seems well researched, and informative
There is increasing interest in the menaquinones, the forms of vitamin K2 that are produced in animal tissues and as a result of bacterial fermentation. What information there currently is in the scientific literature about its content in foods appears to be rather scattered in journals that few people have access to so I thought I would have an attempt to present some of the most relevant information together here. What I hope this will do is both show how limited the testing so far has been, the variation among similar foods, and the range of sub-types of vitamin K2 to be found in our foods.
Vitamin K is an essential nutrient for the human body however rather than being a single compound it is composed of a group of structurally related compounds. These compounds all include the same active quinine ring molecule at their end giving them their vitamin…
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