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kotsubu nattō umai ga ichiban - Osato

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kotsubu nattō umai ga ichiban - Osato

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Barcode: 4970457000013 (EAN / EAN-13)

Packaging: Plastic, Ps-polystyrene, Plastic film

Brands: Osato

Categories: Plant-based foods and beverages, Plant-based foods, Fermented foods, Legumes and their products, Legumes, Seeds, Legume seeds, Soy beans

Labels, certifications, awards: Nattō

Origin of ingredients: Japan

Manufacturing or processing places: Japan

Stores: Oriental Mart

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

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    37 ingredients

    Fermented soybeans (89%) (SOYBEANS Bacillus subtilis var. natto). Sauce (Soy sauce (Water, SOYBEANS. Salt, WHEAT. Rice), Water, Sugar, Sweet cooking alcohol (Mirin) (Glucose, Glutinous Rice, Ethyl alcohol, Rice koji), Sait, Spirit vinegar). Mustard (Water, MUSTARD seed, Salt. Acid: E296, Acidity regulator (Ethyl alcohol, Spirit vinegar, E270), Colour: E100, Thickeners: E415 and E412, Antioxidant: E300).
    Allergens: Gluten, Mustard, Soybeans
    Traces: Gluten, Mustard, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E100 - Curcumin
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Colour
    • Ingredient: Glucose
    • Ingredient: Thickener

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1510 - Ethanol

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: SOYBEANS Bacillus subtilis var, Natto, Sweet cooking alcohol, Sait

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegan status unknown

    Unrecognized ingredients: SOYBEANS Bacillus subtilis var, Natto, Sweet cooking alcohol, Rice koji, Sait

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: SOYBEANS Bacillus subtilis var, Natto, Sweet cooking alcohol, Rice koji, Sait

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    soybeans 89% (SOYBEANS Bacillus subtilis var, natto), Sauce (Soy sauce (Water, SOYBEANS, Salt, WHEAT, Rice), Water, Sugar, Sweet cooking alcohol (Mirin, Glucose, Glutinous Rice, Ethyl alcohol, Rice koji), Sait, Spirit vinegar), Mustard (Water, MUSTARD seed, Salt, Acid (e296), Acidity regulator (Ethyl alcohol, Spirit vinegar, e270), Colour (e100), Thickeners (e415), e412, Antioxidant (e300))
    1. soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 89 - percent: 89 - percent_max: 89
      1. SOYBEANS Bacillus subtilis var -> en:SOYBEANS Bacillus subtilis var - percent_min: 44.5 - percent_max: 89
      2. natto -> en:natto - percent_min: 0 - percent_max: 44.5
    2. Sauce -> en:sauce - vegan: ignore - vegetarian: ignore - percent_min: 5.5 - percent_max: 11
      1. Soy sauce -> en:soy-sauce - vegan: ignore - vegetarian: ignore - percent_min: 0.916666666666667 - percent_max: 11
        1. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.183333333333333 - percent_max: 11
        2. SOYBEANS -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
        4. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
        5. Rice -> en:rice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2
      2. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
      4. Sweet cooking alcohol -> en:Sweet cooking alcohol - percent_min: 0 - percent_max: 2.75
        1. Mirin -> en:mirin - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 2.75
        2. Glucose -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
        3. Glutinous Rice -> en:glutinous-rice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.916666666666667
        4. Ethyl alcohol -> en:e1510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6875
        5. Rice koji -> en:rice-koji - percent_min: 0 - percent_max: 0.55
      5. Sait -> en:Sait - percent_min: 0 - percent_max: 2.2
      6. Spirit vinegar -> en:spirit-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
    3. Mustard -> en:mustard - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      1. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.5
      2. MUSTARD seed -> en:mustard-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.75
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
      4. Acid -> en:acid - percent_min: 0 - percent_max: 1.375
        1. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.375
      5. Acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.1
        1. Ethyl alcohol -> en:e1510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
        2. Spirit vinegar -> en:spirit-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55
        3. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.366666666666667
      6. Colour -> en:colour - percent_min: 0 - percent_max: 0.916666666666667
        1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.916666666666667
      7. Thickeners -> en:thickener - percent_min: 0 - percent_max: 0.785714285714286
        1. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.785714285714286
      8. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6875
      9. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.611111111111111
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.611111111111111

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (50.4g)     		Compared to: Soy beans
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins ? ?
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 50.4g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by msemtd
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by openfoodfacts-contributors, packbot, roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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