Is natto a stinky bean?

Yes.

Natto is made from soybeans fermented by Natto bacteria (Bacillus subtilis) into soybean products, which are sticky, smelly and slightly sweet in flavor, not only retaining the nutritional value of soybeans, rich in vitamin K2, and improving the digestibility and absorption rate of proteins, but more importantly, the fermentation process produces a variety of physiologically active substances.

Nutrition:

Natto contains all the nutrients of soybeans and the special nutrients added after fermentation, containing saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals, suitable for long-term consumption and maintenance of health.

Japanese medical doctors and physiologists have learned that the protein of soybeans is insoluble, and after making natto, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials are produced due to the natto bacteria and associated bacteria, which help the stomach and intestines to digest and absorb. The composition of natto is: 61.8% water, 19.26% crude protein, 8.17% crude fat, 6.09% carbohydrates, 2.2% crude fiber, 1.86% ash, and as a plant food, it is the richest in crude protein and fat. Natto system of high protein nourishing food.

Expanded Information:

Natto Eating Methods

Main Ingredients: 1 box of natto Seasonings: 1 apple

1, buy the natto and the accompanying seasoning soy sauce, wasabi packet all to the bowl, using chopsticks in one direction to stir 50-100 times, so that the natto pull out more white filaments.

2. Peel and dice the apple.

3. Toss the diced apples with the stirred natto.

Baidu Encyclopedia - Natto