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
🙏 Begin with prayer
Prayer is the first remedy, not the last resort. Here is a simple prayer you are welcome to make your own:
Creator God, thank You for natto, sticky and strong-flavored, rich in a vitamin my body needs to use well. The eyes of all wait upon You, and You give us our food in due season, even food this unusual. Give me wisdom to keep my intake steady and to stay watchful if I take blood-thinning medicine. In Jesus' name, Amen.
“The eyes of all wait upon thee; and thou givest them their meat in due season.”— Psalm 145:15
🥄 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.
📚 Learn more
🕊️ 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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