What is the part of the plant that contains most k2? Should I throw away the stock-ends and stick with the leaves? What other sources of k2 are there out there besides butter and cheese and the above? Feedback appreciated.
There is no vitamin k2 in parsley, its all k1.
and here is a list of foods with k2: http://www.westonaprice.org/fat-soluble-activators/on-the-trail-of-the-elusive-x-factor-a-sixty-two-year-old-mystery-finally-solved#fig4