Proteína vegetal (legumbres y tofu)
Natto
* Bacillus subtilis–fermented whole soybeans. Unlike tempeh, usually eaten without further cooking — still not a quantified CFU probiotic claim.
Hidratos de carbono(g/100g)
Principal · 12.7 g/100g
USDA FoodData Central SR Legacy — Natto (FDC 172443) (2019)
Energía(kcal/100g)
Principal · 211 kcal/100g
USDA FoodData Central SR Legacy — Natto (FDC 172443) (2019)
Grasa saturada(g/100g)
Principal · 1.6 g/100g
USDA FoodData Central SR Legacy — Natto (FDC 172443) (2019)
Beneficios y riesgos
Fermented
beneficio · compound
Bacillus subtilis fermentation of whole soy. Typically eaten without a second cook (unlike tempeh) — still not a lab CFU / yogurt-style live-culture count. Eligible for a recipe bonus when Methods publishes the weight.
Ahmed et al. — Nutritional health perspective of natto (PMC9616652) (2022)
Vitamin K2 (MK-7)
beneficio · compound
Natto is widely cited as a rich natural MK-7 food. USDA SR reports total vitamin K as phylloquinone on this row — MK-7 is the fermentation story from the literature, not a separate USDA composition cell. Display-only until Methods publishes a weight.
Ahmed et al. — Nutritional health perspective of natto (PMC9616652) (2022)
No es consejo médico. Verde = ventaja documentada; ámbar = precaución; gris piedra = nota sobre la forma del alimento. Se muestra solo mientras Cómo puntuamos no publique pesos o penalizaciones; los riesgos nunca duplican las columnas de sodio o grasa saturada.
Una celda vacía indica que aún no disponemos de una fuente que describa el método. El primer puesto responde a la regla publicada, no a un veredicto médico.