Description
Steamed soybeans fermented with Bacillus subtilis natto. Pungent and stringy: the more you stir, the more threads and flavour.
納豆
なっとう
nattō
Natto
- All year round
Did you know?
Popular in Kanto and Tohoku; it was long said that people in Kansai disliked it.
Famous produce
- Mito natto (Ibaraki)
In the kitchen
- nattō gohan
- nattō-maki
- nattō-jiru
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
184 kcal
- Protein 40%
- Fat 54%
- Carbohydrate 6%
| Energy | 184 kcal |
|---|---|
| Water | 59.5 g |
| Protein | 16.5 g |
| Fat | 10 g |
| Carbohydrate | 12.1 g |
| Dietary fibre | 9.5 g |
| Salt equivalent | 0 g |
| Sodium | 2 mg |
|---|---|
| Potassium | 660 mg |
| Calcium | 90 mg |
| Magnesium | 100 mg |
| Iron | 3.3 mg |
| Zinc | 1.9 mg |
| Iodine | Tr µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.5 mg |
| Vitamin K | 600 µg |
| Vitamin B1 | 0.07 mg |
| Vitamin B2 | 0.56 mg |
| Vitamin B12 | Tr µg |
| Folate | 120 µg |
| Vitamin C | Tr mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 04046 · Tr = trace · — = no data
