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  • Liver is often seen suggested as a source of vitamin K2 and beef liver in particular has been recommended as a good dietary source. 
  • From the tables below it seems that while the beef liver tested contains mk-4, it is not a particularly good source 
  • However, most studies have not tested for long-chain menaquinones, mk-6 to mk-13, which are produced by the bacterial fermentation in the stomachs of cattle and provide them with a readily absorbable source of vitamin K2. 
  • When absorbed from the gut these reach the liver first where they appear to remain. 
  • This can be seen as very little long chain menaquinones were detected in any of the other meat or organs of cattle. 
  • The only small study that has tested for these found quite high levels of menaquinones 11, 12, and 13
as a comparison, a 100g of cabbage/brocoli has 100mcg of vitamin K, while that of spinach contains 200mcg.

References:
  1. Vitamin K. Academic Press, 3 Mar 2008
  2.  https://honey-guide.com/2014/03/10/menaquinones-k2-and-phylloquinone-k1-content-of-animal-products-and-fermented-foods/ 
  3. http://apjcn.nhri.org.tw/server/info/books-phds/books/foodfacts/html/data/data3e.html

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