What does natto look like?

Natto, which originated in ancient China, has been produced since the Qin and Han Dynasties (2265438 BC+0-220 AD). Soybean is fermented by Bacillus subtilis to make bean products, which are sticky, smelly and slightly sweet.

It not only keeps the nutritional value of soybean, but also is rich in vitamin K2, which improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiologically active substances, which have the functions of dissolving fibrin in the body and regulating other physiological functions.

Extended data:

Function:

1, reducing cholesterol

Linoleic acid in natto accounts for 50% of total lipids. Studies show that linoleic acid can effectively reduce cholesterol content and has a good effect on preventing arteriosclerosis, heart disease and hypertension.

Step 2 dissolve thrombus

Natto contains an enzyme called nattokinase, which can dissolve thrombus. This enzyme can effectively dissolve thrombus in blood and play an important role in preventing thrombotic diseases. Generally, eating at night is the best.

Step 3 lower blood pressure

Natto contains angiotensin converting enzyme inhibitor, which can lower blood pressure. There is a lot of mucus on the surface of natto, which can prevent and treat hypertension.

4, regulate the intestines

Natto contains dietary fiber such as hemicellulose, cellulose and lignin, which can promote defecation and prevent colorectal cancer and other diseases. ?

Baidu encyclopedia-natto