Made without vitamin K2, for people who keep an eye on it.
Natto, sticky fermented soybeans, has been a breakfast staple in Japan for centuries. Its fermentation produces nattokinase, an enzyme researchers have studied for decades for its role in healthy circulation.*
The catch: natto is an acquired taste, and it is naturally rich in vitamin K2. Venarra isolates the enzyme, takes the K2 out and standardises every serving to 10,000 FU, in a capsule with no taste and no smell.
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10,000 FU of nattokinase per serving
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Vitamin K2 removed
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Delayed-release capsule, no natto taste
How the dose compares
FU per serving-
Typical capsule[2,000] FU
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"Extra strength" capsule[4,000] FU
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Competitor figures are illustrative.