Healthy Natto

Natto is a dish or food in Japan that is made of fermented soybeans and a bacteria called Bacillus Subtilis hailed as Japan’s superfood because of its high nutritious contents. But not all like Natto.

Though it is considered superfood or very nutritious food, some do not like it and some only eat it because of its nutritious contents. Actually, Natto is among the list of disgusting foods in Disgusting Food Museum in Malmo Sweden. It is because of its smell and taste and the bacteria added on it is found on dirt.

Natto have a sticky and slimy texture with very stinky ammonia-like smell wherein in which some people become turn off of it.

““The two things that most people find problematic with nattō are the sliminess and the smell,”….  “It does contain bacteria that’s also found in dirt, so it has that earthy kind of smell to it.””(BBC)

“The Japanese have long hailed natto as a superfood – but its ammonia-like smell and mucus-like consistency make the fermented soybean dish a turnoff for many.” (BBC)

Natto is usually a breakfast food in Japan and can now be found in convenient stores and supermarkets as easy to prepare foods or easy to prepare Natto dish.

Natto is indeed nutritious and healthy which include a lot of vitamins and minerals like vitamin C, vitamin K1, Vitamin K2, Vitamin A, Vitamin B6, Iron, Magnesium, Calcium, etc.; it has also proteins and fiber and carbohydrates.

Natto is linked to strong bones(have vitamin K2),healthy heart(because of fiber, probiotics, vitamin k2,and an enzyme called nattokinase),strong immune system(because of probiotics, vitamin C, Iron ,Zinc, Selenium and Copper),good digestion (have more probiotics and fewer antinutrients),reduce certain cancers, help lose weight, and help the brain or improve and promote brain health.

Natto is safe to eat for all because it is a food but according to some information if you have a thyroid problem one should limit one’s intake because it is said soybeans are goitrogen.

Natto ( image from BBC website)

Natto with Egg and Spring Onions (image from BBC website)