Perhaps, my google skills fail me but I can't find an average for how much K2 is in grass-fed butter. Anyone know?
EDIT: If K2 levels are as low as they seem, is supplementation a good idea?
|
9
2
|
|
|
|
|
7
|
I knew I'd stumbled across information regarding the K2 content of foods somewhere in Stephen's blog. A good 30 minutes of digging and I've finally found it. See the link for a more readable format of the listed values or better yet, head to the linked (below) german database: http://wholehealthsource.blogspot.com/2008/06/vitamin-k2-menatetrenone-mk-4.html In the comments, Lee said... "Stephen I have been looking at the German food database, which is available in English. It is interesting since it gives values for amounts of vitamin K in a wide range of animal products. Here is my summary of the amounts. The amounts are cals in 100g, mcg K in 100g and mcg K2 in 2000 calories of the food. Hope it makes sense. Food 100g cal K2 K2 in 2000kcal egg (raw) chicken 154 48 623 duck 183 45 492 goose 179 45 503 yolk 348 147 845 cooked liver pork 123 61 992 beef 147 81 1102 chicken 147 87 1184 veal 146 97 1329 liver pate 299 49 328 Dairy C'bert/brie 362 35 193 cream 40% 373 40 214 milk,boiled 65 4 123 hard cheese 356 25 140 proces'd cheese 327 30 183 sour cream 10% 117 10 171 Edam 45% 354 30 169 butter 741 60 162 Meat Corned beef 141 20 284 Salami 365 14 77 pork belly 469 8 34 beef rib 146 13 178 Ox tail 221 15 136 Other fats, offal, seafood and most meats contain none. Lee April 30, 2009 9:25 AM" end quoted material |
|||||
|
|
5
|
I think you're not going to find the answer very satisfactory, but the truth is there is NOT a typical quantity of K2 in butter. It varies tremendously based on diet and soil conditions: from Chris Masterjohn: "After analyzing over 20,000 samples of butter sent to him from around the world, however, Price found that the [vitamin K2] concentration varied 50-fold..." FWIW, at the end of that article there is a table, with citations, listing the type and source of K2 in various foods. It shows butter as 15 mcg/100g. |
|||
|
|
|
4
|
Butter oil is what i use when I am trying to reverse vascular calicifications and or improve osteopenia or porosis. We did do some testing on Kerry Gold butter ourselves and got real different values from the lots we bought. So I am not a big fan of theirs as I once was. Now we advocate Organic Valley who has been consistent |
|||||||||||||||||
|
|
3
|
It's not a nutrient that the food companies really track. It probably varies depending on the time of year--I would expect to see more of it in the spring and far less in the fall and winter. |
|||
|
|
2
|
Conventional butter in Japan has 21 mcg/100g. (Kamao 2007) K2 levels for seemingly all other foods EXCEPT butter are given in this article If K2 levels have indeed been measured in grass-fed butter, I might be able to find out, as the above lab is down the street from my office! |
||||||
|
|
1
|
This article appears to have your answer, although I can only access the abstract. I suspect the butter they test may be grass-fed, because of the nordic location. The couple studies that mentioned butter (which may be pastured or not) indicated low menaquinone levels, orders of magnitude below that of aged cheese. |
||||||
|
