The most useful measures are shown at the top of the list. In addition to total vitamin K2, total vitamin K includes the small amount of vitamin K1 that is present in some of these foods. MK-4 is the form that plays a specific role in regulating gene expression. MK-4 and MK-7 are the two forms that have been studied well and shown to support the activation of vitamin K-dependent proteins produced outside the liver.

Values are reported as μg/100g food for solids or μg/100 ml food for liquids.  NM=Not Measured. ND=Not Detected.

Norvegia Cheese (ripened for 90 days)

• Total Vitamin K2= 41.5
• Total Vitamin K= 45.9
• MK-4= 5.1
• MK-7= 1.3
• Sum of MK-4 + MK-7= 6.4
• MK-5= 0
• MK-6= 0.3
• MK-8= 5.3
• MK-9= 29.6
• MK-10= 0
• MK-11= 0
• MK-12= 0
• MK-13= 0
• Vitamin K1= 4.4
• Category:  Dairy Foods and Eggs
• Reference:   Vermeer C, Vegarud G, Qureshi TM, Skeie S. Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous Cheese Gamalost during ripening. Dairy science & technology, 2013, 93 (3), 303-314.