Natto is another soybean-fermented product consumed mainly in Japan, but similar products are also produced in China, Thailand, and the Philippines. Per capita consumption in Japan is about 1.2 Kg per person per year or 3 g per day. Natto is used as a condiment or flavoring agent, usually for rice and vegetables or as an ingredient in sushi. Nutritionally, natto is comparable to other fermented soybean products. It contains 16% to 18% protein (45% on a dry basis), with good digestibility and biological value, compared to cooked soybeans. It is considered to be an excellent source of isoflavones and readily adsorbed Vitamin K.The latter is thought to contribute to bone-strength and reduced rates of fractures among natto-consuming populations.

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