Super source
Protein
19.4 g · 39% DV target
Natto is a traditional Japanese staple made by fermenting whole soybeans with the bacterium Bacillus subtilis var. natto, resulting in a distinctively pungent aroma and a sticky, filamentous texture.
Fermentation produces nattokinase, a unique enzyme that research suggests may help break down fibrin (a protein involved in blood clotting), potentially supporting cardiovascular flow.
It is a significant source of menaquinone-7 (MK-7), a highly bioavailable form of Vitamin K2 that one large study linked to improved bone mineral density and reduced fracture risk.
Unlike unfermented soy, the fermentation process reduces antinutrients like phytates, making the minerals naturally present in the beans easier for the body to absorb.
As a live-culture food, it introduces beneficial Bacillus bacteria to the gut, which may support the diversity of the microbiome.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
19.4 g · 39% DV target
11.0 g · 14% DV target
12.7 g · 5% DV target
5.40 g · 19% DV target
4.89 g · 10% DV target
23.1 μg · 19% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging to maintain moisture.
Thaw in the fridge overnight before eating.
Soybeans generally have a low carbon footprint compared to animal proteins.
Legend suggests natto was discovered by accident when boiled soybeans were left in straw, which naturally carries the Bacillus subtilis bacteria required for fermentation.