Can't I get enough Vitamin K from my diet?Updated 21 days ago

K1 is present in meaningful amounts in leafy greens — spinach, kale, broccoli — so people who eat those regularly may have reasonable K1 status. K2, however, is a different story. Dietary MK-4 comes primarily from grass-fed animal products: butter, egg yolks, liver, and certain cheeses. MK-7 is found in natto, a fermented soy product that is not a staple in most Western diets. 

For the majority of people eating a modern diet — even a health-conscious one — K2 intake is well below what the bone and cardiovascular research suggests is beneficial. K1 from greens helps, but K1 and K2 have distinct tissue targets and the body's conversion of K1 to MK-4 in peripheral tissues is limited. Dietary K2 as a meaningful, consistent source is rare for most people outside of very specific food patterns.