Because of its unique stickiness, texture, and taste, it is a food that many people do not like. Nevertheless, it is not only beneficial to your health but there are many people who eat this food every day in Japan!
There is no indication of when the natto appeared, but we can refer it to the period when the cultivation of rice and the emergence of rice straw began.
According to the ancient history of its creation, natto was invented sometime in the 10th century BC. It is thought to have started to be marketed as a product during the Edo period (1603 - 1868) and eventually became a standard part of Japanese breakfast.
A fundamental change in the production of natto occurred between the nineteenth and twentieth centuries. At that time, scientists discovered hay, which made it possible to ferment the grains without using straw, which significantly simplified production. At that time, natto gained popularity in Japan, in particular in its eastern part, but not much was known about it outside the country.
A small size soybean was used for the production of natto. This is due to the fact that the fermentation process more readily reaches the nucleus of small seeds. The beans are pre-washed with cold water and then soaked for 12-20 hours. Then they are stewed for 6 hours. Only then does the bacterial (natto-kin) fermentation process take place. It lasts up to 24 hours at a temperature of 40 degrees. The natto is then cooled and refrigerated for one week when the product acquires a characteristic viscous consistency.
100 grams of natto contain about 212 kcal.
Natto has two varieties: salted tattoos or so-called Japan - siocara natto and ithochica natto - sinewy tattoos.
The chemical composition of natto is characterized by a high content of carbohydrates, fats, proteins, fiber, vitamins (B4, B9, C, K), minerals - sodium, potassium, calcium, iron, magnesium, phosphorus, copper, manganese, selenium, as well and a number of vital amino acids important for human health (threonine, isoleucine, leucine, lysine, phenylalanine, tyrosine).
Benefits of taking natto
Its regular use helps to prevent cancer, reduces bad cholesterol and blood sugar, normalizes the function of the gastrointestinal tract, slows down the aging process.
In addition, natto has an immunostimulatory, anti-inflammatory effect, stimulates blood formation, metabolism, and bone formation, as well as prevents the breakdown of nerve connections in Alzheimer's disease, reducing blood clotting, thereby improving the cardiovascular system.
During the process of nattokinase "New Era" extracts the enzyme and turns it into a supplement eliminating the specific odor and/or taste of fermented soybean.
Directions of use
For prevention: Take 1 tablet 30 minutes to an hour after a meal, 1-2 times a day. Admission course 1-3 months.
Recovery course: 2 times a day, 2 tablets in the morning and evening, 30 minutes to an hour after a meal. The course of admission 3-6 months.
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