Natto originated in China and has been produced in China since Qin and Han Dynasties. Soybean is fermented by Bacillus subtilis, which is sticky, smelly and slightly sweet. It not only keeps the nutritional value of soybean and rich vitamin K2, but also improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiologically active substances, which have the functions of dissolving fibrin and regulating physiological functions.

Rich in various nutrients, it can prevent intestinal diseases such as constipation and diarrhea, improve bone density, prevent osteoporosis, regulate blood pressure in two directions, dissolve old thrombotic plaque, regulate blood lipid, eliminate fatigue and comprehensively improve human immunity.

nutritional ingredient

Natto contains all the nutrients of non-transgenic soybeans and special nutrients added after fermentation, including saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins, various amino acids and minerals, and is suitable for long-term consumption and health preservation.

Although natto has such efficacy and nutrition, it is not omnipotent. The so-called cure-all is far-fetched and exaggerated. It is just a fermented food, such as stinky tofu.