Table 2.
Representative ranges of measured menaquinone concentration in dairy foods and fermented food products1
| Menaquinones2 |
||||||||
| Food | MK-4 | MK-5 | MK-6 | MK-7 | MK-8 | MK-9 | MK-10 | Reference |
| Milk3 | ||||||||
| Whole | 0.8 | 0.1 | ND | ND–2.04 | ND | ND | ND | (28, 29) |
| Buttermilk | 0.2 | 0.1 | 0.1 | 0.1 | 0.6 | 1.4 | ND | (28) |
| Yogurt4 | ||||||||
| Whole | 0.6–1.0 | 0.1–0.3 | ND–0.2 | ND–0.4 | 0.2–2.0 | ND–4.7 | ND | (27–29) |
| Skimmed | ND | ND | ND | ND | ND–0.1 | ND | ND | (28) |
| Cheese4 | ||||||||
| Curd | 0.4 | 0.1 | 0.2 | 0.3 | 5.1 | 18.7 | ND | (28) |
| Hard | 4.7–10.2 | 1.5 | ND–3.0 | ND–2.3 | ND–16.9 | ND–51.1 | ND–6.5 | (20, 28, 32) |
| Semihard | NR | NR | 1.0–3.5 | ND–2.1 | 2.5–7.3 | 10.0–32.1 | ND–13.8 | (32) |
| Soft | 3.7 | 0.3 | 0.4–2.6 | ND–1.7 | 2.1–14.0 | 6.6–94.0 | ND–5.7 | (28, 32) |
| Other4 | ||||||||
| Salami | 9.0 | ND | ND | ND | ND | ND | ND | (28) |
| Sauerkraut | 0.4 | 0.8 | 1.5 | 0.2 | 0.8 | 1.1 | ND | (28) |
| Natto | ND–2.0 | 7.5 | 13.8 | 939–998 | 84.1 | ND | ND | (28, 29) |
1
MK, menaquinone; ND, not detectable; NR, not reported.
2
Values represent the mean concentration (if 1 study), or lowest and highest mean concentrations (if ≥2 studies or foods within the same category) reported in representative studies from the United States, Europe and Japan. Studies reported values as a range or mean of multiple samples for each food type. MK 11–13 concentrations were not reported in any study.
3
In μg/100 mL.
4
In μg/100 g.