Tag: Frozen natto

According to a study published in the *Journal of Nutrition*, fermented soybeans (natto) are one of the richest known food sources of vitamin K2, specifically the MK-7 variant. This nutritional powerhouse often comes frozen in modern food markets, leading many to question if the freezing process impacts its high vitamin K2 content. This article will delve into the science behind vitamin K2 in frozen natto, explaining why this preparation method preserves its crucial health benefits.

According to food science experts, freezing natto can alter its texture and flavor but largely preserves its core nutrients, including proteins and most vitamins. This confirms that for most people, frozen natto is still healthy and an excellent dietary choice.

The resilient *Bacillus subtilis* bacteria in natto can survive extreme temperatures, allowing most of its powerful health benefits to be retained even after freezing. This means that for those without access to fresh versions, buying frozen natto is still a highly nutritious option.