Natto is a healthy Japanese food, which is made from soybeans fermented with Bacillus subtilis natto.

Historically, Natto was made by being wrapped in straw (dried stems of rice or wheat), which naturally contains Bacillus subtilis natto. Natto is something of an acquired taste due to its strong smell, strong flavour, and gooey, stringy texture, but it has many benefits for our health.

Natto contains no cholesterol and is a significant source of protein, minerals such as iron, calcium, magnesium, potassium, and vitamins such as B6, B2 and E. The fermentation process makes natto even more beneficial to health.

 

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