Natto or fermented soybeans is a national food of the Japanese people. It is made from boiled soybeans wrap in rice straw, through a fermentation process until. It becomes fermented soybeans with a sticky mucus. Because natto has a pungent smell that is quite unique, similar to the smell of fermented soybeans, we call it Japanese fermented soybeans. It is not only the Japanese who like and are popular, but it is also widespread among many Asians. Especially where natto is widely sold in department stores. It is popularly eat with hot rice or bread and served with a variety of social menus.
Regular consumption of natto may provide several other benefits, such as:
Good for Digestive System: Natto is high in probiotics due to the fermentation process. Which helps to build good bacteria in the intestines, which is good for digestion. And the excretory system, preventing constipation and helping to flush out toxins from the intestines.
May reduce cancer risk: Natto contains soy isoflavones and vitamin K2, both of which may be link to a reduce risk of cancer.
Nourishes bones: rich in vitamin K2 which plays an important role in strengthening bones and reducing the risk of osteoporosis in the elderly เล่นบาคาร่า UFABET เว็บตรง ค่าคอมสูง. It also helps prevent calcium accumulation in blood vessels.
It is full of nutrients: Protein and vitamins, natto also contains important minerals such as magnesium, calcium, and iron that help maintain a balanced body and systems.
May aid in weight loss: Natto contains probiotics and dietary fiber.Both of these may play a role in preventing weight gain and enhancing weight loss efficacy.
A high-quality protein source: Natto is an excellent source of plant-based protein. It contains essential amino acids that the body needs, making it ideal for vegetarians or those looking for plant-based protein.
Helps control blood sugar levels: Eating natto helps slow down the absorption of sugar into the bloodstream, keeping blood sugar levels stable. Suitable for diabetics or those who want to control their blood sugar levels.
Finally, natto is soybeans that have been steam or boiled until cook. And fermention with a good bacteria called Bacillus subtilis until a sticky fiber is form. The traditional method is to wrap the soybeans in rice straw. Which is a natural source of bacteria, and then leave them to ferment in a warm place. The rice straw bacteria will grow until the enzymes digest the protein. Changing the soybeans into the sticky natto that we are familiar with.