page_title: Nattō
section_title: End product and nutrition
hierarchical_section_title: Nattō / End product and nutrition
caption_attribution_description: Taken from en:ja:image:natto.jpg. Uploaded by en:ja:user:Gleam. -- Toytoy 13:32, Mar 15, 2005 (UTC)
context_page_description: Nattō is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy sauce, and sometimes Japanese bunching onion. Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido, and a 2009 survey revealed that 70.2% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it for health benefits.
context_section_description: Mass-produced nattō is sold in small polystyrene containers. A typical package contains two, three, or occasionally four containers, each 40 to 50 g. One container typically complements a small bowl of rice.
  Nattō has a different nutritional makeup from raw soybeans, with lower calorie content and enriched in branched chain fatty acids (BCFA), a prebiotic made by Bacillus subtilis. By mass, nattō is 55% water, 18% protein, 11% fats, 5% fiber, and 5% sugars. Nattō is a source of calcium, magnesium, protein, potassium, vitamins B6, B2, and E. A serving of nattō (100 g) provides 29% of the Daily value (DV) of vitamin K, 22% of the DV for vitamin C, 76% of the DV for manganese, 48% of the DV for iron, and 22% of the DV for dietary fiber. Nattō has softer dietary fiber without the high sodium content present in many other soy products, such as miso.
  Nattō is an extremely rich source of the MK7 variant of vitamin K2, with one study finding mean concentrations of 998μg MK7 per 100g of natto, over 500 times greater concentration than any other food tested. 
  Nattō odor comes from diacetyl and pyrazines, but if it is allowed to ferment too long, then ammonia is released.
caption: Nattō is sold in small containers with small packets of soy sauce and mustard.
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