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.

Tenderloin

• Total Vitamin K2= 72.2
• Total Vitamin K= 72.2
• MK-4= 3.7
• MK-7= 0
• Sum of MK-4 + MK-7= 3.7
• MK-5= 0
• MK-6= 0
• MK-8= 0
• MK-9= 0.4
• MK-10= 0.6
• MK-11= 67.5
• MK-12= 0
• MK-13= 0
• Vitamin K1= 0
• Category:  Meat (Muscle Meats)
• Reference:   Fu X, Shen X, Finnan E, Haytowitz DB, Booth, SL. Measurement of multiple vitamin K forms in processed and fresh-cut pork products in the U.S. food supply. Journal of Agricultural and Food Chemistry.2016 Jun 8;64(22):4531-5.