Natto is Japanese fermented soybean — the food source of nattokinase (fibrinolytic enzyme) and vitamin K2 MK-7 (100-1,100 μg per 100g — the richest food source of K2). Also contains PQQ, spermidine, and natto biofilm (Bacillus subtilis natto). 50g natto provides ~1,000 μg K2 MK-7 (5-10x the supplement dose). The strong flavor and stringy texture limit Western acceptance. --- *Reviewed by the Dose AI Research Team and Clinical Advisory Board* *Last updated: 2026-04-06*
Reviewed by the Scan Dose Research Team and Clinical Advisory Board | Last updated:
Not medical advice. Based on published clinical research and systematic reviews.