Natto has a long history in Japan. In traditional Japanese cuisine and culture it was valued as part of the daily diet, and in old accounts it also appeared in the context of home ways of caring for wellbeing. This is a cultural and historical curiosity, not a claim about a therapeutic effect.
Today natto is above all a valuable food. It contains plant protein, fibre, vitamin K2 in the MK-7 form and the enzyme nattokinase formed during fermentation. Vitamin K contributes to normal blood clotting and contributes to the maintenance of normal bones. Nattokinase is the subject of scientific research, but in the European Union it has no authorised health claim.
This article was prepared by the Natto.pl team. It is educational in nature and does not replace medical consultation. Natto is a food, not a medicine.
