The bean seed of natto is not soybean.

Natto is the product of the decomposition of small soybeans by Natto bacteria, which is fundamentally different from soybeans. Natto is rich in natto bacteria, high-quality small molecule protein (peptide), nattokinase, superoxide dismutase, biological polysaccharides, isoflavones, saponins, lecithin, vitamin E, pyridine dicarboxylic acid, vitamin K2 and dozens of other physiological substances beneficial to the human body.

While there are also proteins, isoflavones, saponins, lecithin and other substances in soybeans, they are not decomposed by natto bacteria, and due to their inactivity, there is a world of difference between their absorption, function and the active substances in natto.

Natto eating

Cold eat: natto in the natto kinase does not tolerate high temperatures, if heated to eat, thrombolytic active ingredient will be disappeared, the nutritional value is not high, it is recommended that the natto and onion diced, shredded cabbage, natto tuned together, put the raw pumping, mustard, chili oil to eat, but also can be put into the fruit salad, to do the after-dinner snacks to eat. The rolls can be eaten as a snack after a meal.

Rolls to eat: natto in the fermentation process will produce a lot of mucus protein, in order to avoid mucus flying around, you can add a little vinegar to the natto mix, mucus thinning with a spoon scooped out into the rolls, add some seasoning and some blanched bean sprouts, and asparagus, so that consumption, can promote the appetite, can be a variety of nutrient intake.

The above content reference? Baidu Encyclopedia - Natto