Dried Natto – A nutrient rich superfood with great taste
- Naturally high in Vitamin K (K2 MK-7), Iron, Potassium, Magnesium and Fibre.
- 1 tablespoonful of Dried Natto contains approx 52 µg Vitamin K
- Source of Nattokinase enzyme.
- 1 tablespoonful of Dried Natto contains approx 310 FU Nattokinase
- Great taste and free from its commonly discussed stickiness and odour as it is dried. This natto is carefully stirred to develop the stickiness which enhances umami flavour and then freeze-dried
- Can be re-hydrated with a little water, if desired
- Non-GMO soya beans are grown on Kyusyu Island, Japan and expertly fermented to perfection
- Not heat-treated. Live.
Bacillus subtilis, the bacteria used to ferment natto, is able to form spores. Spores are a dormant, resistant state that the bacteria can enter when conditions become unfavourable. The spores can germinate and reactivate the bacteria when the natto is consumed, providing probiotic benefits to the consumer.
Test result from the manufacturer show the dried natto product contains 3.64 x 10^7 CFU/g (colony forming units per gram) of aerobic spore-forming bacteria. This dried natto product could besaid to be in a spore state and has high quality.
