放狗搜了一下，发现都说K2-7效果比K2-4强。K2-4 主要从蛋黄动物制品比如黄油中补充，K2-7应该是从发酵食品如奶酪和纳豆中补充。我记得以前有一位网友提过他家里吃一直荷兰奶酪gouda cheese，但是好像不同产地的gouda cheese 中间K2-7含量不同。具体原帖找不到了，如果有收藏原帖的网友请转发一下。如果坛子里有比较懂K2-4和K2-7比较的，请帮我看看我搜的结果对不对。感谢分享K2-7连接的同学seekandfind。
Food sources of vitamin K2 vary by subtype. One subtype, MK-4, is found in some animal products and is the only form not produced by bacteria. Chicken, egg yolks and butter are good sources of MK-4. MK-5 through MK-15 are forms of vitamin K2 with longer side chains. They are produced by bacteria and often found in fermented foods. Natto, a popular Japanese dish made from fermented soybeans, is particularly high in MK-7. Certain hard and soft cheeses are also good sources of vitamin K2, in the form of MK-8 and MK-9.
Additionally, a recent study discovered several pork products contain vitamin K2 as MK-10 and MK-11 (4Trusted Source). The vitamin K2 content for 3.5 ounces (100 grams) of several foods is listed below. Natto: 1,062 mcg Pork sausage: 383 mcg Hard cheeses: 76 mcg Pork chop (with bone): 75 mcg Chicken (leg/thigh): 60 mcg Soft cheeses: 57 mcg Egg yolk: 32 mcg Vitamin D3 is only found in animal-sourced foods, whereas D2 mainly comes from plant sources and fortified foods.
Sources of Vitamin D3 Oily fish and fish oil Liver Egg yolk Butter Dietary supplements Sources of Vitamin D2 Mushrooms (grown in UV light) Fortified foods Dietary supplements
“While vitamin K deficiencies are rare in adults”