name of the term :

Vitamin K


  • Vitamin K1: Green leafy vegetables such as spinach, broccoli, Brussels sprouts, lettuce, avocado, kiwi, grapes.
  • Vitamin K2: Fermented or aged cheeses and soya products, eggs, meat, fermented vegetables (sauerkraut).


The K vitamins are a group of fat-soluble vitamins: vitamin K1 (phylloquinone) and vitamin K2 (menaquinone). Vitamin K1 is found in plants and is the predominant form in food. Vitamin K2 is found in animal-based products and fermented foods; it is also produced by the human intestinal flora (from the age of 3 months). However, the amount produced is generally insufficient to meet requirements.


Vitamin K is involved in the formation of various proteins that are needed for blood clotting and bone formation.

Synonyms : Phylloquinone

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