The first is vitamin K1 (phylloquinone or phytonadione), which comes from plants and makes up human dietary vitamin K. Phylloquinone is the predominant dietary form of vitamin K and is present in foods of plant origin.
These include green leafy as the major quantitative source and contribute approximately 60% of total phylloquinone.
Certain plant oils and margarine, spreads and salad dressings derived from these plant oils are also important dietary sources of phylloquinone.
The second is vitamin K2 (menaquinones), which is produced by bacteria present in the large intestine. It is found in butter, cow liver, chicken, egg yolks, fermented soybean products, and some cheese.
The fats of grass-fed animals are especially good sources of vitamin K2. For vegetarians who would shun animal fats, natto, the Japanese fermented food, is a good source of vitamin K2.
Third, there is vitamin K3 (menadione), is neither found naturally in food nor made by intestine bacteria. It is synthetic, man-made substance.
Food sources of vitamin K
