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Nutrtional Value Sources

Natto

  1. United States Department of Agriculture
  2. Tsukamoto Y, Ichise H, Kakuda H, Yamaguchi M. Intake of fermented soybean (natto) increases circulating vitamin K2 (menaquinone-7) and gamma-carboxylated osteocalcin concentration in normal individuals. J Bone Miner Metab. 2000;18(4):216-22. doi: 10.1007/s007740070023. PMID: 10874601.
  3. Tarvainen et al., 2019; M. Tarvainen, M. Fabritius, B. Yang; Determination of vitamin K composition of fermented food; Food Chemistry, 275 (September) (2019), pp. 515-522, 10.1016/j.foodchem.2018.09.136