Do you think you already know everything about soybeans? You may never have heard of this delicacy. Natto is a phenomenal and controversial soy product. Not everyone will like its specific texture, but everyone will love its properties.
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How is it made?
Natto is one of the ranks fermented soy products. Its value is due both to the nutrients contained in soybeans and the microflora that allowed the seeds to ferment. Bacteria are involved Bacillus subtilis natto. In this form, the ingredients contained in soybeans are better available to the body. It is deprived of trypsin and haemagglutinin inhibitors, and the amount of phytic compounds is reduced. The downside is the intense flavor and aroma as well as the slimy texture of the dish. Even in Japan itself, not everyone decides to introduce this delicacy on their plate.
Which contains?
It is a great health benefit content, welcome to both K1 and K2. While the former is easy to find, for example, in green vegetables such as cabbage, K2 is found in few sources (it is produced by bacteria). This vitamin is important for maintaining adequate blood clotting and bone mineralization. Research shows that the use of vitamin K2 in postmenopausal women can reduce bone loss. Natto is also a source vitamin C., a powerful antioxidant. It also delivers iron and well digestible protein. This is especially important for people on vegetarian diets who are looking for products rich in these ingredients as meat substitutes.
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It is a good source pirolochinolinochinonu (PQQ)which was discovered in 1979 but has recently been granted vitamin status. Studies on mice show that it is necessary to maintain the proper functioning of the reproductive system. According to researchers, this also applies to people. An important ingredient was also discovered in 1980 nattokinaza. Tests indicate that this enzyme has a beneficial effect on the circulatory system. Noticed that it dissolves clots in the veins and is more effective at the same time and safer than aspirin.
This specific dish also provides a large amount calcium. There are 100 mg of calcium in 217 g of the product. Next to it, in the amount of 115 mg per 100 g, there is magnesium. It also contains other minerals such as potassium, zinc, phosphorus, copper, manganese and B vitamins.
What is it all about?
In Japan, natto is usually eaten with rice. However, its specific taste will be softened onion, mustard, soy sauce or large amounts of vegetables. The addition of cottage cheese, yoghurt, tamari, wasbi or mayonnaise is also good. Daredevils can eat them with a raw egg.
It is important that before using fermented soybeans, mix it well in a bowl until it has the desired creamy consistency. It is also worth remembering that heating reduces the nutritional value of natto. So it’s best to eat them cold, or at least not hot. If you are unable to swallow soybeans in this form, you can look for natto supplements. However, they are not as valuable as the dish itself.
Main photo is from: Kinchan1 / Foter / CC BY
The photo in the content comes from: [puamelia] / Foter / CC BY-SA
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