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MK-4 is synthesized by animal tissues and is found in meat, eggs, and dairy products. [19] Cheeses have been found to contain MK-8 at 10–20 μg per 100 g and MK-9 at 35–55 μg per 100 g. [13] In one report, no substantial differences in MK-4 levels were observed between wild game, free-range animals, and factory farm animals. [20]
And then there's vitamin K2, which is found in meat, dairy and eggs. Its benefits include boosting bone density, cardiovascular and dental health, and also helping to regulate blood clotting.
Small amounts are provided by animal-sourced foods. Vitamin K 2 is primarily from animal-sourced foods, with poultry and eggs much better sources than beef, pork or fish. [7] One exception to the latter is nattō, which is made from bacteria-fermented soybeans. It is a rich food source of vitamin K 2 variant MK-7, made by the bacteria. [17]
Another method of extracting caviar is by removing eggs through a small incision, which allows the female to continue producing roe. [54] Other farmers use a process called "stripping", which extracts the caviar from the fish via a small incision made along the urogenital muscle when the fish is deemed to be ready to be processed.
Roe, (/ r oʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
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The Bermuda Institute of Ocean Sciences sent divers deep into the ocean to uncover how fish make their omelets -- and their findings were fascinating. In the video above, we see a diver use a ...
Calm weather made the trip easier, and the crew started fishing with slow-pitch jigs and pinfish on the new spot that had the activity Miller was looking for. But when they would hook up to fish ...