Vitamin K is an important vitamin that supports bone health and wound healing. Vitamin K is a fat-soluble vitamin that makes proteins for healthy bones and normal blood clotting.
According to the Harvard School of Public Health, vitamin K helps produce four of the 13 proteins needed for blood clotting.
Vitamin K is found in green leafy vegetables, meats, fish, liver, eggs and traditionally fermented foods like Natto (a Japanese food made from fermented soybeans).
There are 2 naturally occurring forms of Vitamin K and it is important to understand the difference between them and how they contribute to your nutritional health.
Vitamin K1 is primarily found in green leafy vegetables, meat and eggs. It is absorbed by the liver and helps support healthy blood clotting.
Vitamin K2 is mainly found in traditionally fermented foods like Natto. It can also be found in whole egg mayonnaise and Miso.
Vitamin K2 is the form of vitamin K that most contributes to bone and blood vessel health. It has also been found to support the central and peripheral nervous systems.