Natto
Natto is a traditional Japanese breakfast dish made from fermented soybeans. It is this fermentation that brings health benefits to heart and immune system.
Usually eaten on its own, natto has a sticky texture, pungent odor and somewhat nutty flavour. It is rich in protein, manganese, iron, Vitamin K, magnesium, calcium, zinc, phytonutrients and some B-vitamins. It is considered more nutritious than non-fermented soybeans as it contains friendly bacteria that makes food more digestible and nutrients easier to absorb.
In the midst of the fermentation, a type of enzyme called nattokinase is produced. This helps dissolve blood clots, which may help lower cholesterol and blood pressure levels and thus decrease the risk of heart disease.
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