Natto contains all the nutrients of non-denatured soybean (better than meat), and special nutrients added after fermentation, including saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, dietary fiber, calcium, iron, potassium, vitamins, various amino acids, minerals, 100, vitamin K2, diamine acid and other important nutrients, which are suitable for long-term consumption and maintenance. Natto can supplement rich minerals and amino acids, which is good for improving physical fitness, and can also supplement fatigue and help improve physical fitness.
If you eat natto, you can supplement protein and calcium, and it can be better absorbed and utilized, which is good for human health care. According to Japanese doctors and physiologists, protein in soybean is insoluble, but it becomes soluble after being made into natto, and amino acids are produced, while various enzymes that do not exist in raw materials are produced by Bacillus natto and related bacteria, which is helpful for 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 has the highest crude protein and fat content. Natto is a nutritious food with high protein. The alcohol contained in natto can eliminate some cholesterol in the body, decompose acidified lipids and restore abnormal blood pressure to normal after eating.
The nutritional and health care functions of natto are introduced. Eating natto can improve physical fitness and health care, but also improve immunity, which is good for lowering cholesterol and lowering blood pressure. It is especially suitable for middle-aged and elderly people and can play a health care role.