Vitamin K plays an important part in keeping many of the body’s systems steady. It helps minerals reach the right tissues, activates proteins involved in maintenance and repair, and contributes to the health of bones, blood vessels and soft tissues. Its role may be quiet, but it is deeply woven into daily wellbeing.
Below are some fascinating facts that bring the story of vitamin K to life.Did you know vitamin K got its name from Germany?
When scientists discovered the nutrient in the 1930s, they realised it played a central role in normal blood clotting. The first papers were published in German, so it was named vitamin K after the German word, “Koagulation.”
Did you know vitamin K comes in two main forms?
Vitamin K1, or phylloquinone, is abundant in leafy greens and contributes most of our daily intake. Vitamin K2, known as menaquinone, is found in fermented foods and some animal products. They belong to the same nutrient family but differ in how long they stay active in the body and the tissues they tend to support.
Did you know leafy greens store vitamin K?
Plants use vitamin K1 as part of a protein that helps them convert sunlight into energy. When we eat leafy greens, we are benefitting from a nutrient that plants rely on to power one of their most important processes.
Did you know vitamin K works like a biological traffic director?
One of vitamin K’s most important roles is activating proteins that guide calcium. These proteins help calcium settle into bones and teeth while keeping it from accumulating in softer tissues that are not designed to store minerals.
Did you know your gut microbes make Vitamin K?
Bacteria in the large intestine produce small amounts of vitamin K2 as part of their normal metabolism. Although this does not replace dietary intake, it adds an interesting layer to how the body maintains its vitamin K supply.
Did you know newborn babies have naturally low levels?
Babies are born with limited stores of vitamin K because it crosses the placenta only sparingly and breast milk contains relatively small amounts as their gut bacteria are not yet developed enough to produce vitamin K2.
Did you know fermented foods make their own Vitamin K?
During fermentation, certain bacteria produce vitamin K2. Traditional foods like natto, aged cheeses and some cultured vegetables contain different forms of menaquinone, showing how food preparation techniques can naturally increase nutrient availability.
Did you know natto is the richest known source of vitamin K2?
This traditional Japanese food is famous for its sticky texture and strong aroma. A bacterium called Bacillus Subtilis produces large amounts of MK-7 during fermentation, making natto the world champion of natural K2 sources.
Did you know cheese varieties differ in their vitamin K2 content?
Some aged cheeses, such as Gouda and Edam, contain higher levels of specific menaquinones because the bacteria involved in their fermentation naturally produce K2.
Did you know vitamin K interacts closely with vitamin D?
Vitamin D helps the body absorb calcium from food, while vitamin K activates the proteins that guide this calcium into the right tissues. Together they support mineral balance from different angles.
*The advice in this article is for information only and should not replace medical care. As with any nutritional supplement please consult your qualified healthcare professional before use, especially if pregnant, breastfeeding, if you have a known medical condition or are taking medication. Food supplements must not be used as a substitute for a varied and balanced diet and a healthy lifestyle.
