Natto Powder Nutritional Composition Table

Natto Powder Nutritional Composition Table (*1)

○ Nutritional Analysis

Ingredient		REGULAR type		MILD type
Name	Unit	/per 100g	/per 1.5g(*2)	/per 100g	/per 1.5g(*2)
Energy	kcal	439	7	442	6.63
Protein	g	40.2	0.60	41.2	0.62
Lipid	g	22.0	0.33	22.2	0.33
Carbohydrate	g	27.9	0.42	26.5	0.40
∟Sugar	g	12.3	0.18	12.4	0.19
∟Dietary fiber	g	15.6	0.23	14.1	0.21
Salt equivalent	g	0.02	0.0003	0.03	0.00045

○ Dietary fiber

Ingredient		REGULAR type		MILD type
Name	Unit	/per 100g	/per 1.5g(*2)	/per 100g	/per 1.5g(*2)
Dietary fiber (soluble and insoluble)	g	16.4	0.25	15.6	0.23
∟Water-soluble dietary fiber	g	7.2	0.11	5.7	0.09
∟Insoluble dietary fiber	g	9.2	0.14	9.8	0.15

* Measured by enzyme gravimetric method (Prosky variant)

○ Minerals

Ingredient		REGULAR type		MILD type
Name	Unit	/per 100g	/per 1.5g(*2)	/per 100g	/per 1.5g(*2)
Potassium	mg	1760	26.4	1730	25.95
Calcium	mg	190	2.85	280	4.2
Magnesium	mg	240	3.6	254	3.81
Phosphorus	mg	770	11.6	750	11.25
Iron	mg	7.1	0.1065	6.5	0.0975
Zinc	mg	4.3	0.065	4.9	0.0735
Copper	mg	1.2	0.018	1.1	0.0165
Manganese	mg	2.7	0.041	3.2	0.048

○ Vitamin

Ingredient		REGULAR type		MILD type
Name	Unit	/per 100g	/per 1.5g(*2)	/per 100g	/per 1.5g(*2)
Vitamin E (α-tocopherol)	mg	2.7	0.041	5.2	0.078
Vitamin K	μg	1126	16.89	1038	15.57
∟Vitamin K1 (ferroquinone)	μg	26	0.39	36	0.54
∟Vitamin K2 (Menaquinone-7)	μg	1100	16.50	1000	15.00
Vitamin B1 (Thiamine)	mg	0.10	0.0015	0.14	0.0021
Vitamin B2	mg	0.43	0.0065	0.56	0.0084
Vitamin B6	mg	0.69	0.010	0.77	0.012
Folic acid	μg	120	1.8	280	4.2
Pantothenic acid	mg	4.3	0.065	4.7	0.071
Biotin	μg	31	0.465	37	0.555

○ Amino Acids (18 kinds)

Ingredient		REGULAR type		MILD type
Name	Unit	/per 100g	/per 1.5g(*2)	/per 100g	/per 1.5g(*2)
Arginine	mg	2820	42.30	2980	44.70
Lysine	mg	2490	37.35	2650	39.75
Histidine	mg	1130	16.95	1180	17.70
Phenylalanine	mg	2210	33.15	2330	34.95
Tyrosine	mg	1580	23.70	1620	24.30
Leucine	mg	3440	51.60	3600	54.00
Isoleucine	mg	1840	27.60	1940	29.10
Methionine	mg	605	9.08	615	9.23
Valine	mg	2050	30.75	2120	31.80
Alanine	mg	1840	27.60	1980	29.70
Glycine	mg	1800	27.00	1890	28.35
Proline	mg	2180	32.70	2280	34.20
Glutamic acid	mg	9140	137.10	8520	127.80
Serin	mg	2280	34.20	2360	35.40
Threonine	mg	1710	25.65	1790	26.85
Aspartic acid	mg	4930	73.95	5140	77.10
Tryptophan	mg	583	8.75	570	8.55
Cystine	mg	674	10.11	663	9.95

○ Others

Ingredient		REGULAR type		MILD type
Name	Unit	/per 100g	/per 1.5g(*2)	/per 100g	/per 1.5g(*2)
Linoleic acid	g	10	0.150	11	0.165
α-linolenic acid	g	1.5	0.023	1.3	0.020
Soy isoflavone aglycone	mg	170	2.55	120	1.80
Nattokinase activity(*3)	FU/g	24,900	373.5	5,030	75.45

• (*1) According to SUNATEC, Food Analysis and Development Center, Japan, October 14, 2021.
• (*2) Approximate amount per one scoop of the attached spoon.
• (*3) Nattokinase activity analysis values were obtained on June 24, 2021 and July 8, 2021 from the Japan Biological Science Institute, Inc. Ltd. on June 24, 2021, and July 8, 2021.

Results of the radioactive material residue level test (*4)

	Detection Limit	Normal Type
Cesium-134	13Bq/kg	Not Detected
Cesium-134	12Bq/kg	Not Detected

	Detection Limit	Mild Type
Cesium-134	14Bq/kg	Not Detected
Cesium-134	8.8Bq/kg	Not Detected

• （※4）Tested by the Food Analysis and Development Center (SUNATEC) on February 9, 2026.

Safety Test Results (Soybeans)

	Analysis Test Items	Analysis Results
Pesticide Residue Test（※5）	FOODS_008 (271 items)	Not detected
Non-GMO testing（※6）	DNA sequences derived from genetically modified crops	Not detected

• （※5）April 25, 2023, tested by Mathis Co., Ltd., Food and Drug Safety Evaluation and Analysis Center (analysis of soybeans produced in Kohoku-cho, Saga Prefecture)
• （※6）April 13, 2026, tested by the Japan Food Research Laboratories (analysis of soybeans produced in Kohoku-cho, Saga Prefecture)
• （※6） Non-GMO is an acronym for non-Genetically Modified Organisms.

What is the amino acid score?

Amino acids are the smallest unit and component of proteins. They make up about 20% of our bodies or about 50% of our solid body mass. The amino acid score is a method for assessing the nutritional value of foods based on the content of essential amino acids. Food with a 100 score contains all the essential amino acids in a well-balanced manner. Soy features an outstanding 100 amino acid score, which places it as a high-quality protein source comparable to chicken, pork, tuna, and eggs.