Vitamin K2 from fermented chickpeas
Highly biologically active all-trans MK7 form
Natural plant source
One of the best sources of K2 comes from the ancient Japanese food nattō. Nattō is made from soybeans, fermented with a bacteria called Bacillus subtilis natto. It’s this strain of bacteria that is essential to Vitamin K2. We’ve taken our inspiration from this ancient recipe, but fermented chickpeas instead of soybeans to avoid any potential GMOs or allergens.
Ingredients
Coconut oil, Tapioca extract*, Plant cellulose, Chickpea providing Vitamin K2 (as menaquinone-7). Capsule (Vegetable cellulose). *Non-GMO plant extract used to turn oil into powder.
One vegecap provides on average (NRV)
| NUTRIENT | AMOUNT | NRV |
| Vitamin K2 (as Menaquinone-7) | 120mcg | 160% |
| Coconut oil | 260mg | * |
- NRV = Nutrient Reference Values. *Indicates no NRV
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