Natto
Prefix 497 was issued by GS1 Japan. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 179 kcal | 9% |
| Fat | 9.1 g | 13% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 5.6 g | 2% |
| of which sugars | 1.3 g | 1% |
| Protein | 15.0 g | 30% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
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).
- E100CurcuminColour
- E1510Ethanol
- E270Lactic acid
- E296Malic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy beans”: 1.25 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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