Natto is a staple probiotic food in traditional Japanese cuisine. Like tempeh, it’s made from fermented soybeans. It has a strong flavor and a slimy texture.
While few people in the Western world have heard of natto, it’s very popular in Japan.
This fermented food has a unique consistency and surprising smell. In fact, many say it’s an acquired taste. However, you shouldn’t be deterred by this.
It contains a good amount of fiber, providing 5.4 g per 3.5-oz (100-g) serving. สมัคร ufabet
Fiber supports digestive health by moving through your body undigested, adding bulk to stool. This helps promote regularity and alleviate constipation.
Natto is also high in vitamin K, an important nutrient involved in calcium metabolism and bone health.
In studies involving hundreds of Japanese women, natto intake was associated with reduced bone loss in those who were postmenopausal .
The fermentation also produces an enzyme called nattokinase. In studies, high doses of this enzyme have been used to treat blood clots and lower blood pressure. However, the amount of nattokinase in a portion of natto can vary. And taking a high dose supplement is not the same as eating.
Natto is often paired with rice and served as part of a digestion-boosting breakfast.
is a fermented soybean product. Its high fiber content may promote bowel regularity and help prevent bone loss. It also produces an enzyme that may reduce blood pressure and dissolve blood clots.