Vitamin K is the generic term for a group of fat-soluble compounds that contain vitamin K1 and K2. ****Vitamin K is obtained in the diet from green leaves, broccoli, Brussels sprouts and vegetable oils such as rapeseed and olive oil, and constitutes 90% of our consumption of K.
Vitamin K2 (a family of menaquinones) is produced in small amounts by bacteria in the digestive tract. Vitamin K contributes to the normal maintenance of the bones and blood coagulation. It is important to have a regular intake of both vitamin K1 and K2.