Anonymous wrote:
Anonymous wrote:
More cheeses and K2 content listed here:
https://www.ncbi.nlm.nah .gov/pmc/articles/PMC5946231
Interestingly, raw milk cheeses from local farms in the study (Dutch) come out very high in K2.
Also:
When comparing cheeses from different countries, remarkable differences were observed (Table 2). Notably, cheeses produced in Mediterranean countries (feta, mozzarella, gorgonzola, pecorino) were low in menaquinone content with Parmesan cheese containing almost negligible amounts (3 ng/g). French cheeses, Brie and Boursin, had low vitamin K2 content (125 ng/g and 111 ng/g, respectively), whereas it was considerably higher Camembert and Roquefort (681 ng/g and 381 ng/g, respectively). The highest content of menaquinones in French cheeses was measured in Münster cheese (originating from the Vosges and made from raw, unpasteurized milk) with 801 ng/g total vitamin K2.
Again ... Munster cheese made from raw milk had outstandingly high Vit K2.
The study also publishes K2 levels in meat and fermented vegetables. It is clear that cheese is really the only source of Vitamin K2-MK7 in our western diet and most cheeses don't have a lot of it.
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