The closest thread I've found along this line is here, which I'd like to piggy-back on for my own question:
Is the vitamin K in cucumbers and/or pickles K1 or K2?
I recently started using the downloadable version of CRON-o-meter (which I really like btw) and when I added two small pickles to my foods for today, it added 28.9 mcg of vitamin K to my listed intake. It's my understanding that vitamin K sourced from veggies is generally K1, I just wondered what the chances are that it might be K2 in the pickles since they are fermented, or if the K1 to K2 synthesis might be more likely because of this.
They are Bubbie's brand, and I didn't actually do anything to modify the "Pickles, cucumber, dill or kosher dill" from the USDA database that I selected in C-o-m. The calories and sodium were comparable enough, I was just surprised to see the K show up.
asked byKenS (2240)
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on March 15, 2012
at 12:12 PM
No, it's not likely as only specific cultures create k2. The culture that creates natto And some Types of cheeses like Brie and Gouda make K2 mk7. Just because something is fermented doesn't mean it has k2... It has to be the right culture.
on March 01, 2012
at 04:47 AM
I love pickles. I hope they have some hidden nutritional value.
on February 15, 2012
at 02:21 AM
I personally take a K-Complex regardless of my intake, just to make sure I'm getting enough K2. My K-Complex has 200mcg of each K1/K2. From what I understand, only fermented legumes provide "vegetarian" dietary k2 (natto, tempeh), and that is where supplemental K2 is sourced as well.
I've had days where cronometer has registered my K2 intake around 700% of USRDA. However, because I don't eat Natto or Tempeh, and only eat organ meats 2-3 times a month, it's probably K1 from Kale, since I eat kale like it was the freaking antidote.
P.S. if you are on paid Cron-O-Meter, feel free to add me, GNUJoshua, and you can share in some of my foods.