Is eating natto good for your health?

Nutritional value of natto Natto is also called flower plug bean. In recent years, Japanese medical scientists and physiologists have found that the protein of soybean is insoluble, but when it is made into natto, it becomes soluble and produces amino acids, while various enzymes that do not exist in the raw materials will be produced by Bacillus natto and related bacteria, which is helpful for digestion and absorption in the stomach. The components of natto are: moisture 6 1.8%, crude protein 19.26%, crude fat 8. 17%, carbohydrate 6.09%, crude fiber 2.2% and ash 1.86%. As plant food, crude protein and fat are the most abundant. Natto is a nutritious food with high protein. Alcohol contained in natto can eliminate part of cholesterol in the body, decompose acidified lipids in the body and restore abnormal blood pressure to normal (Journal of Physical Science,No. 1994,No. 1, published by Japan Review Society, p. 4). The research on the health function of natto shows that the health function of natto is mainly related to many functional factors such as nattokinase, natto isoflavone, saponin, vitamin K2 and so on. Natto is rich in sapogenin, which can improve constipation, reduce blood lipid, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, and inhibit HIV. Natto contains free isoflavones and many enzymes beneficial to human body, such as superoxide dismutase, catalase, protease, amylase and lipase. , can remove carcinogens from the body, improve memory, protect the liver and beautify the face, delay aging and improve the digestibility of food. Intake of live Bacillus natto can adjust the balance of intestinal flora and prevent dysentery, enteritis and constipation, and its effect is better than that of commonly used lactic acid bacteria microecological preparations in some aspects. The sticky substance produced by natto fermentation is wrapped on the surface of gastrointestinal mucosa, so it has the function of protecting gastrointestinal tract and reducing drunkenness when drinking. The latest research also shows that natto has a strong inhibitory effect on the development of pathogenic Escherichia coli O 157, the "chief culprit" causing large-scale food poisoning. This new theory was published by Professor Yoko Nishi of Miyazaki Medical University. He is called "Dr. Natto". On the premise that "the experimental results in the laboratory are limited, but the principle that natto can inhibit the development of Escherichia coli 0 157 has not been clarified", Professor Yang Hang pointed out that the edible fungi contained in natto can hinder the reproduction of many strains, so it should also inhibit Escherichia coli 0 157.