The general rule with dairy products is that the higher the fat content, the more vitamin K. A 2017 study found that full-fat dairy products contained sizeable amounts of vitamin K2, which accounted for 90 percent of total vitamin K in dairy foods. Reduced-fat or fat-free products like Greek yogurt, yogurt, cottage cheese, and cheddar cheese contain twenty percent or less of the vitamin K found in full-fat products like blue cheese, fresh cheese, soft-ripened cheese, and semi-soft cheese.

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