Natto first originated in China , since China's Qin and Han Dynasties have been made, from soybeans through the fermentation of natto bacteria (Bacillus subtilis) made of soybean products, viscous, smelly, sweet taste, not only to retain the nutritional value of soybeans, rich in vitamin K2, to improve the digestive rate of absorption of proteins, and more importantly, the fermentation process produces a variety of physiologically active substances, with the body of the fibrous protein solubilization The fermentation process produces a variety of physiologically active substances that have the ability to dissolve fibrous protein in the body and regulate physiological functions.

Rich in a variety of nutrients, often eaten to prevent constipation, diarrhea and other intestinal diseases, improve bone density, prevention of osteoporosis, but also bidirectional regulation of blood pressure, dissolve old thrombus plaque, regulate blood lipids, can eliminate fatigue, comprehensively improve the body's immunity.

Nutritional composition

Natto contains non-GMO soybean all nutrition and fermentation after the increase of special nutrients, containing saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals, suitable for long-term consumption of maintenance of health.

While the natto has such efficacy and nutrition, but it is not a panacea, the so-called cure-all is very far-fetched and exaggerated, just a fermented food, such as stinky tofu and so on.