Pro-K Natto

The traditional fermented Japanese dish Natto consists of sticky soy beans, and offers a powerful nutritional profile but has a limited flavour appeal.

Natto is produced when Bacillus subtilis natto is added to boiled soybeans, and the end product contains high amounts of Vitamin K2 and Nattokinase. Pro-K-Natto combines the ingredients and health benefits of Bacillus subtilis natto, Nattokinase, and Vitamin K2. It offers a greater nutritional concentration of Bacillus subtilis natto, Nattokinase, and Vitamin K2 than traditional Natto, without the pungent taste. Benefits are reported in areas of immune, bone, cardiovascular and digestive health.