Nattō has been used as a folk remedy for diseases of the heart and circulatory system for hundreds of years but now scientists have shown that it keeps Osteoporosis at bay!
Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.
Natto has a different nutritional makeup from raw soy beans, losing Vitamin A and several other vitamins and minerals. The calorie content of natto is lower than that of raw soy beans, however. While soy beans are highly nutritious, the nutrition is packed in the bean’s hard fiber. Natto includes the benefits of nutritious soy and softer dietary fiber without the high sodium content present in many other soy products, notably in miso. Natto contains no cholesterol and is a significant source of iron, calcium, magnesium, protein, potassium, vitamins B6, B2, E, K2, and more.
Natto is the richest food source of natural K2 and consumption of it is strongly associated with bone health.
When Bacillus subtilis natto breaks up soy protein, the bacteria creates chains of polyglutamic acid, Gamma polyglutamic acid. This polypeptide chain is unusual in that the peptide bond is found between the nitrogen and the R-group’s carboxyl acid.
A serving of natto (100g) provides 29% of the Daily value (DV) of Vitamin K, 22% of the DV for Vitamin C, 76% of the DV for manganese, 48% of the DV for iron, and 22% of the DV for dietary fiber.