10.6%
212 kcal
212 kcal
Energy
15.7%
11.0 g
11.0 g
Fat
8%
1.6 g
1.6 g
Saturates
5.4%
4.9 g
4.9 g
Sugar
0.3%
0.0 g
0.0 g
Salt
25%
44%
31%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 212 (887 kJ) | |
| from Carbohydrate | 57 (240 kJ) | |
| from Fat | 99 (414 kJ) | |
| from Protein | 71 (297 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 14.4 g | |
| Dietary Fiber | 5.4 g | |
| Starch | ~ | |
| Sugars | 4.9 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 11.0 g | |
| Saturated Fat | 1.6 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 31.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 1,168.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 393.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 2.4 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 31.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 2,399.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 6.2 g | |
| Linoleic Acid | 5,476.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 734.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 734.0 mg | |
| Omega-6 Fatty Acids | 5,476.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 17.7 g | |
| Essential Aminos | ||
| Histidine | 512.0 mg | |
| Isoleucine | 931.0 mg | |
| Leucine | 1,509.0 mg | |
| Lysine | 1,145.0 mg | |
| Methionine | 208.0 mg | |
| Phenylalanine | 941.0 mg | |
| Threonine | 813.0 mg | |
| Tryptophan | 223.0 mg | |
| Valine | 1,018.0 mg | |
| Non-essential Aminos | ||
| Alanine | 798.0 mg | |
| Arginine | 909.0 mg | |
| Aspartic Acid | 1,956.0 mg | |
| Cystine | 220.0 mg | |
| Glutamic Acid | 3,337.0 mg | |
| Glycine | 646.0 mg | |
| Proline | 1,403.0 mg | |
| Serine | 1,121.0 mg | |
| Tyrosine | 556.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 55.0 g |
| Ash | 1.9 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 57.0 mg | |
| Vitamin A | 0 IU | |
| Vitamin B1 (thiamine) | 0.2 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 0.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.2 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 8 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 13.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 23 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 217.0 mg | |
| Copper | 0.7 mg | |
| Fluoride | ~ | |
| Iron | 8.6 mg | |
| Magnesium | 115.0 mg | |
| Manganese | 1.5 mg | |
| Phosphorus | 174.0 mg | |
| Potassium | 729.0 mg | |
| Sodium | 7.0 mg | |
| Zinc | 3.0 mg | |
About Natto
Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. As a rich source of protein and probiotics, natto and the soybean paste miso formed a vital source of nutrition in feudal Japan. Natto can be an acquired taste because of its powerful smell, strong flavor, and slippery texture. In Japan natto is most popular in the eastern regions, including Kanto, Tohoku, and Hokkaido.