I-Natto Iniciador Ebilile Kahle Yentengo Emnandi Yokuthuthukisa Inani Lokudla Okunempilo
|Indawo Origin:||China, Dalian|
|Igama Brand:||Tianpeng Ukudla|
|Izimo Zokugcina:||Freeze at minus 19 degrees|
Natto 50gx3, natto seasoning 5gx3, wasabi 5gx3
Soybeans are fermented by Bacillus natto (Bacillus subtilis) to produce soy products, which are sticky, smelly, and slightly sweet.
They not only retain the nutritional value of soybeans, are rich in vitamin K2, and improve the digestion and absorption rate of protein,
but more importantly It is a variety of physiologically active substances produced during the fermentation process,
which have the health care effect of dissolving fibrin in the body and regulating other physiological functions.
|Project||Per 100g NRV%||Per 100g NRV%||Per 100g NRV%|
|Energy||804KJ 10%||376KJ 4%||903KJ 11%|
|amaprotheni||14.8g 21%||3.4g 6%||9.3g 16%|
|Fat||9g 10%||0g 0%||16.2g 27%|
|carbohydrate||12.9g 7%||18.7g 6%||9.1g 3%|
|Sodium||8mg 230%||2428mg 121%||4113mg 206%|
Edible method and matters needing attention:
1.Please defrost naturally at room temperature or in the refrigerator before eating.
2.Do not defrost in microwave.
3.Thaw and enjoy this morning.
4.Please add the accompanying seasoning according to your personal taste, stir well and enjoy.
5.You can also add other seasonings according to your personal preference to enjoy natto delicacies with different flavors.