Natto, a soybean fermented by natto, is a health food that is abundant in Japan. At present, people all over the world, especially throughout Southeast Asia, highly recognize the role of natto and eat many of them. Natto health products and biologics have been widely accepted. Tennis star Nadal is nicknamed Natto and has an actor with the same name.
In recent years, after being studied by Japanese medical scientists and physiologists, soybean proteins are insoluble, and when made into natto, they become soluble and produce amino acids, and various enzymes that are not present in raw materials are Bacillus natto and related bacteria are produced to help digestion and absorption in the stomach. The components of natto are: moisture 61.8%, crude protein 19.26%, crude fat 8.17%, carbohydrate 6.09%, crude fiber 2.2%, and ash content 1.86%. As a vegetable food, crude protein and fat are the most abundant. Natto is a high-protein nourishment food, and the alcohol contained in natto can eliminate some of the cholesterol in the body and decompose the acidified lipids in the body after eating. This will restore abnormal blood pressure to normal (Journal of Body Science, January 1994, Japan Review Publishing, p. 4).
Natto is suitable for the terroir of Japan. The staple food of the Japanese is rice, which is generally eaten in granular form. Natto is also granular, making the Japanese feel warm and eating natto helps digest rice and make it hard for Japanese people who love to eat white rice to get cerebrovascular disease. There are many ways to eat natto. In the returned natto, it is usually accompanied by mustard and seasonings. Stir and eat, and eat with rice. Can also add some diced green onion, seaweed and other food according to personal preference. As the nutritional value has been revealed, there is a growing number of consumers. Nowadays, as food processing technology becomes more and more developed, natto is also made into many different flavors. Individuals can choose to buy according to their tastes and needs.
Studies have shown that the health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, ataxin, and vitamin K2. Natto rich in azides, can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, inhibit HIV and other functions; natto contains free isoflavones and A variety of enzymes that are beneficial to the human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., which can clear the body of carcinogens, improve memory, liver protection, anti-aging and other significant effects , And can improve the digestibility of food; intake of live natto can regulate the balance of intestinal flora, prevent dysentery, enteritis and constipation, the effect is better than some commonly used lactic acid bacteria microecological preparation; natto fermentation The sticky substance covers the surface of the mucosa of the gastrointestinal tract and thus protects the gastrointestinal tract. It can relieve drunkenness when drinking alcohol.
The latest research also shows that natto has a strong inhibitory effect on the development of the pathogenic E. coli O157, the “culprit†that causes large-scale food poisoning. This new doctrine was published by Prof. Yang Xing, a professor at Miyazaki Medical University in Japan who was honoured as Dr. Natto. In the premise of "limited to the experimental results of the laboratory, but have not yet understood the principle of natto can inhibit the development of E. coli O157", Professor Shige Yang pointed out that the edible fungus contained in natto has impeded fertility for many strains. The role of reproduction should therefore also have an inhibitory effect on O157 coliform bacteria.