Chickpea Fermentation
Chickpea fermentation is rich in Vitamin K2-7, an important nutrient for the support of bone and cardiovascular health.
The Vitamin K group includes several forms, such as K1, K2, K3, and K4. Among these, Vitamin K2 is further differentiated by the length of its molecular side chain. Scientific studies have demonstrated that the K2-7 form of Vitamin K2 has superior bioavailability and a longer biological half-life compared to other forms. This allows for more stable concentrations to be maintained in the body.
Over time with consistent consumption, the cumulative level of K2-7 has been shown to be 7 to 8 times higher than that of other forms of Vitamin K.
The following are the recognized physiological functions of Vitamin K, based on the established guidelines published by the TFDA:
