VITAMIN K2, RIGHT FROM THE SOURCE
One of the best sources of K2 comes from the ancient Japanese food nattō. Nattō is made from soybeans, fermented with a bacteria called Bacillus subtilis natto. It’s this strain of bacteria that is essential to Vitamin K2. We’ve taken our inspiration from this ancient recipe, but fermented chickpeas instead of soybeans to avoid any potential GMOs or allergens.
 
Key Highlights
Vitamin K2 from fermented chickpeas
Highly biologically active all-trans MK7 form
Natural plant source