Plant source vitamin K2
One of the best sources of K2 is found in an ancient Japanese food called nattō. Nattō is a traditional Japanese food made from soybeans that have been fermented with a bacteria called Bacillus subtilis natto. It’s this strain of bacteria that is essential to the Vitamin K2.
We’ve used this ancient recipe as inspiration but fermented chickpeas instead of soybeans to avoid any potential GMO foods in the product or allergens.
Vitamin K2 for 10x the absorption
Vitamin K is actually a group of vitamins, the two most important being K1 and K2. Vitamin K1 is far more common in our diets than K2 but unfortunately very poorly absorbed in comparison. Vitamin K2 has also shown to have benefits that can not be recreated with Vitamin K1.
Our Vitamin K2 provides you with a highly biologically active form of vitamin K2 that is 10 times more efficiently absorbed than vitamin K1 from, for example, spinach.
One vegecap provides on average (NRV)
| Nutrient | Amount | NRV |
| Vitamin K2 (as Menaquinone-7) | 120mcg | 160% |
| Coconut oil | 260mg | * |
- NRV = Nutrient Reference Values. *Indicates no NRV
