1 · Dietary vitamin K2 (MK-7) enters
The vitamin in natto is , made by Bacillus subtilis during fermentation, and it has a long half-life in blood, so levels stay steadier and last longer.Natto's hardest credential is vitamin , specifically the form called (menaquinone-7) — the richest known source of K2 among common foods (the ordinary natto Tsukamoto 2000 measured carried ~775 µg MK-7 per 100 g). This MK-7 is not native to the soybean; it is synthesized by Bacillus subtilis during fermentation.The MK-7 form has one more trait: a long half-life in blood (~3 days, far longer than the few hours of K1 from leafy greens), so K2 levels after eating natto are steadier and more lasting (Schurgers 2007).
What does it do in the body? One image helps: vitamin K2 acts like traffic control for calcium — helping calcium reach where it belongs (bone) and away from where it doesn't (arteries). That is the mechanism; here are its two traffic instructions.