Fermented Food
Natto
A sticky, strong-flavored Japanese fermented soybean food, uniquely rich in vitamin K2.
📊 How it ranks (our editor score) — 76/100Tap to see the breakdown
🌱 What it is
Natto is whole soybeans fermented with Bacillus subtilis bacteria, producing a distinctive sticky, stringy texture and a strong, pungent flavor that takes some getting used to.
✨ Why it's good for you
- One of the richest known food sources of vitamin K2, which supports bone and blood-vessel health
- A complete plant protein
- Provides live beneficial bacteria
- May help support healthy blood flow through an enzyme (nattokinase) found in the ferment
🥗 Nutrition
Per 1/2 cup (88g) · about 186 calories
- Protein 15.6g
- Vitamin K2 (high)
- Iron 4.3mg
- Manganese 0.6mg
Source: USDA FoodData Central
🥄 How to use it
Traditionally eaten over rice with a little soy sauce and mustard, stirred until stringy; an acquired taste worth trying in small amounts first.
⚖️ Cautions
- Its high vitamin K2 content can interact with blood-thinning medication (such as warfarin) -- keep intake consistent and tell your doctor if you eat it regularly. A soy allergy is a clear reason to avoid it. Not meaningfully alcoholic.
📚 Why we trust it
- Uniquely rich, well-documented source of vitamin K2
- Traditional Japanese fermented soybean food
🕊️ A word of encouragement
Your body was wonderfully made to heal — give it rest, good food, and a little patience, and trust the One who designed it.
💬 Ask Remy about Natto
📚 Resource confidence
Based on mentions in health references
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