1, cholesterol-lowering: sufu is rich in aglycone isoflavones and easy to absorb. It can reduce the concentration of cholesterol in blood and reduce the risk of coronary heart disease.

2. Lowering blood pressure: In foreign countries, soybean protein has been chemically decomposed to produce antihypertensive peptide health food, and it was found in experiments that sufu contains high-activity antihypertensive peptide.

3. Lowering blood fat: A layer of red substance attached to fermented bean curd is a pure natural additive. This ingredient is called monascus, which is a natural blood lipid scavenger.

4. Prevention of osteoporosis: People who often eat fermented bean curd have a significantly lower prevalence of osteoporosis, especially the elderly and women.

5. Prevention and treatment of Alzheimer's disease: Sufu produces rich B vitamins and amino acids during fermentation. It is rich in vitamin B 12. Eating fermented bean curd regularly can prevent pernicious anemia and Alzheimer's disease.

Matters needing attention in eating fermented bean curd

1, if eaten in moderation, the salt will not exceed the standard. A piece of ordinary red sufu is about 10g, and its salt content is1g. The maximum salt content of sufu is 2g. Each person's daily salt intake is 6 grams, and eating one piece will not exceed the standard.

2, properly preserved, it will not produce nitrite, nitrite is common in processed meat and seafood, and sufu itself does not contain nitrite. As long as it is properly preserved, nitrite will not be produced.

3. Fermented bean curd will not cause cancer: the mold used to make fermented bean curd is a kind of selected beneficial edible fungi, which does not produce toxins and does not cause cancer.