Natto (Fermented Soybeans)

Traditional Japanese fermented soybeans produced using Bacillus subtilis, prized as one of the richest natural sources of vitamin K2 (MK-7) and the fibrinolytic enzyme nattokinase. Consumed daily in regions of Japan with exceptional longevity, natto supports cardiovascular health by helping prevent arterial calcification and promoting healthy blood flow. Also provides complete plant protein, probiotics, and highly bioavailable minerals.