Fiber of Japanese food natto (Bacillus subtilis) is known to be superabsorbent poly(-glutamic acid) (PGA). NaCl particles precipitate in FeCl2-absorbed crosslinked PGA when heated at crystallization temperature of 320 °C for 10 to 60 min. After heat treatment the Mössbauer spectrum of FeCl2-crosslinked PGA consists of a quadrupole doublet due to FeCl2·2H2O. The Mössbauer spectrum of anhydrous FeCl2 reagent heated under the same condition shows an intense sextet due to -Fe2O3 . These results prove that the superabsorbent polymer, crosslinked PGA, has higher heat resistance.