Natto is a bean product made from soybean fermented by Bacillus subtilis. It's sticky, smelly and slightly sweet. It not only retains the nutritional value of soybean, but also is rich in vitamin K2, which improves the digestion and absorption rate of protein. More importantly, it will produce a variety of physiologically active substances in the fermentation process.

Nutritional components:

Natto contains all the nutrients of soybean and special nutrients added after fermentation, including saponin, isoflavone, unsaturated fatty acid, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins, various amino acids and minerals, which is suitable for long-term consumption and health maintenance.

According to the research of Japanese doctors and physiologists, the protein of soybean is insoluble, but after being made into natto, it becomes soluble and produces amino acids, and various enzymes that are not present in raw materials will be produced by Bacillus natto and related bacteria, which will help digestion and absorption in the stomach. The components of natto are: moisture 6 1.8%, crude protein 19.26%, crude fat 8. 17%, carbohydrate 6.09%, crude fiber 2.2% and ash 1.86%. As a plant food, it contains the most abundant crude protein and fat. Natto is a nutritious food with high protein.

Extended data:

How to eat natto

Ingredients: natto 1 box seasoning: apple 1.

1. Put all the bought natto, the seasoning soy sauce and the mustard bag into a bowl, and stir them in one direction for 50- 100 times with chopsticks to make natto draw more white filaments.

2. Peel and dice the apple.

3. Mix the diced apples with the stirred natto.

Baidu encyclopedia-natto