Vitamin K is a fat-soluble vitamin that is essential for blood clotting. There are two main types of naturally occurring vitamin K: vitamin K1 (phylloquinone) and vitamin K2 (menaquinone). Vitamin K1 is produced by plants, especially green leafy vegetables, while vitamin K2 is produced by bacteria and obtained from meat and fermented foods.
What are the Key Differences Between Vitamin K1 and K2?
| Feature | Vitamin K1 (Phylloquinone) | Vitamin K2 (Menaquinone) |
|---|---|---|
| Source | Green leafy vegetables | Bacteria, meat, fermented foods |
| Production | Plants | Bacteria |
| Primary Function | Blood clotting | Bone health, cardiovascular function |
What is Vitamin K1?
Vitamin K1, also known as phylloquinone, is the primary form of vitamin K found in plants, particularly in green leafy vegetables like kale and collards. It plays a crucial role in blood clotting.
What is Vitamin K2?
Vitamin K2, or menaquinone, is produced by bacteria and is found in meat and fermented foods. Vitamin K2 is important for bone health and cardiovascular function.
Would you like to learn more about the specific benefits of Vitamin K1 and K2?