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  • Cheese comprised, by far, the largest percentage of K2 consumption but cheese in relatively low in MK-4 while high in MK-5 through MK10.Hard Cheeses 76.3 (6% MK-4)Soft Cheeses 56.5 (6.5% MK-4)http://www.westonaprice.org/basicnutrition/vitamin-k2.html#fig4Menaquinone was present in meats and eggs (MK-4 only), fish, sauerkraut, cheese, and other dairy produce (MK-5 through MK-10).http://jn.nutriti
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