Natto is a Japan originated – fermented soybean, where the beans are fermented with the bacteria bacillus natto, and provides a combination of probiotics, vitamin K2 and the enzyme of nattokinase.
Natto is one of the few alkaline fermentations, so it provides a lot of diversity.
It is very rich in proteins of high biological value that are easy to digest thanks to fermentation.
This derives from the natural enzymes in natto called nattokinase. Nattokinase is a great natural anticoagulant, which helps reducing risk of cardiovascular diseases.
It stands out for having a high content of vitamin K2, which provides better blood quality and also serotonin, a fundamental substance for our brain to be in a state of happiness.
Ingredients: Soy* and Bacillus natto* (*organic production)
Definition: Fermented food, made from organic soybeans and nato bacillus
ECO: CCPAE certificate
Net content: 500g
Description:
Color: Brown
Odor and flavor: Strong
Texture: Thready texture due to fermentation
Allergens: Soy
Most of us do not consume enough K2 in our daily diet, and just one spoon of natto contains 300 micrograms of K2, seven times your minimum daily intake.
Add a spoon of powder to your rice or salad. As you get used to the flavor, you can add a little more.
