Winter is the time when we more willingly reach for hearty, valuable meals. Shorter days and lower temperatures mean that many people pay more attention to their daily diet then.
One of the products worth considering at that time is natto, the traditional Japanese dish made from fermented soy. It is a product rich in vitamin K2, plant protein, fibre and live cultures of fermentation bacteria Bacillus subtilis natto.
Why does natto work well in a winter menu?
🍚 It is filling and provides plant protein with a complete amino acid profile.
🥢 It is a natural source of vitamin K2 in the MK-7 form. Vitamin K contributes to the maintenance of normal bones and contributes to normal blood clotting.
❄️ It goes well with warm rice, soups and vegetables, as part of a varied diet.
Natto is a food that can be included in the diet all year round. In winter it is simply a pleasant, warming addition to meals.
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This article was prepared by the Natto.pl team. It is educational in nature and does not replace medical consultation.
