Natto — a traditional Japanese cuisine product that has gained popularity in recent years in other countries thanks to its nutritional qualities.
This dish, made from fermented soybeans, is a veritable treasure trove of beneficial substances.
The fermentation process that transforms regular soybeans into natto enhances their nutritional value, enriching the product with vitamins, minerals, and biologically active substances, such as nattokinase, which supports the cardiovascular system.
Natto contains vitamins of the B group, potassium, iron, and calcium, as well as unique enzymes beneficial for digestion.
It is believed that regular consumption of natto can promote digestion, strengthen bones, and contribute to overall health improvement.
What Is Natto and How Is It Made
The process of obtaining natto begins with soaking soybeans, which are then boiled until soft.
After boiling, the beans are mixed with Bacillus subtilis bacteria, known as natto-kin.
Then, the beans are fermented at a specific temperature for a certain period, resulting in a distinctive sticky texture and strong cheese-like aroma.
Nutritional Value
In terms of macronutrients, in one serving of natto (about 50 grams) there are approximately 11 grams of protein, 7 grams of carbohydrates, and 5 grams of fat.
The caloric content of such a portion is around 120 kcal.
Due to its low carbohydrate content, natto can be considered a suitable product for the keto diet in moderate amounts.
Natto is considered to have a low glycemic index, and its consumption does not lead to a sharp increase in blood sugar levels.
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