Natto is a Japanese food made of fermented soybeans and is said to have health benefits. Most often served as breakfast in Japan, its texture is sticky and has a strong smell. The dish itself is popular in Kanto, Hokkaido, and Tohoku.
Having an ammonia-like odor, almost similar to cheese, natto has had a long history in the Japanese cuisine. As research claimed that fermented food is beneficial to our health, natto is said to have nattokinase, an enzyme that helps prevent blood clots. Natto bacillus, or natto-kin in Japanese is fermenting natto.
In addition, it is a good source of Vitamin K and protein, as well as Vitamin B2. Moreover, it can also prevent cancer since natto has phytoestrogens and isoflavones. It also has pyrroloquinoline quinone or Vitamin PQQ, a vitamin essential to the skin.
Used before World War II by the Japanese Navy, natto has antibiotic properties that can cure dysentery. It can reduce obesity because it is low in calories. It is also claimed that it can enhance digestion, help minimize the effects of aging, as well as decrease the possibility of baldness.
Health benefits of natto
- Prevents thrombosis, heart attacks, strokes or pulmonary embolism.
- Aids in blood clotting as it participates in the process of fibrinolysis.
- Reduces risks of heart attacks and strokes.
- Minimizing risks of cancer.
- Helps prevent osteoporosis.
All in all, natto is not just a food that can be vital for our nourishment. It also comes best as a source in fighting various sicknesses and conditions. An ideal food to go with soy sauce, rice, and chopped green onions, it’s definitely beneficial for our health.
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