Vitamin K is a group of fat-soluble vitamins. Vitamin K1 – also called phylloquinone, phytonadione or phytomenadione – is known for its blood clotting properties. It is found in green plants like kale and broccoli and must be obtained from the diet or via supplementation. Vitamin K2 – menaquinone-7 or MK-7 – is believed to offset bone loss by increasing bone formation and decreasing bone reabsorption. It is generally synthesized in the large intestine, but small amounts of K2 can be found in liver curd, eggs, cheese and fermented soybeans known as natto. Even though the body recycles these nutrients through a process called the vitamin K cycle, very little is actually preserved. Both K1 and K2 stores are rapidly depleted without regular dietary intake.
(K1 known as phytonadione/
phylloquinone and K2 known as
DV is 80 mcg for each; however, research supports 80 - 200 mcg for K1 and 45-200 mcg for K2.
Consult healthcare practitioner if taking blood-thinning medications.