Speaking of fermented bean curd, many people are familiar with it, and it is also a common practice in many families. Especially in the past when the economy was relatively scarce, many families would choose to buy a can of fermented bean curd as a daily side dish to cook special meals, and it was delicious.

The so-called fermented bean curd is actually made of tofu by mold fermentation, which retains the nutrition of tofu and is more easily digested and absorbed by the human body. The most important thing is that sufu also has a unique taste, which is deeply loved by ordinary people and has always been called China cheese.

There are also many kinds of fermented bean curd, which can be used not only for daily consumption, but also for seasoning. Many people also add fermented bean curd when cooking meat dishes, which helps to improve the taste.

However, there are many arguments and controversies about sufu. Some people think that the high nutritional value of fermented bean curd is good for human body, but others think that breast-feeding is a fermented food, and it will cause cancer risk if it is eaten frequently, so many people argue endlessly on this issue, and even many people are confused.

Bean curd is called "China cheese" because of its rich nutritional value.

After fermentation, the nutrient absorption doubles.

Sufu is made of tofu. After fermentation, its nutritional value is more abundant, and protein and various nutritional components in tofu are retained, which is more conducive to human digestion and absorption.

Moreover, the nutritional value of soybean protein itself is rich, and it will be brought into full play after being made into tofu. Through the form of fermentation, minerals such as iron and zinc with reduced absorption rate are easier to be digested by human body.

Vitamin B 12 can be synthesized during fermentation.

Vitamin B 12 can be synthesized during the fermentation of tofu.

This vitamin is also easily digested and absorbed by the human body, and can be effectively supplemented and relieved in the case of insufficient intake of vitamin B 12 or malnutrition, anemia and damage to the nervous system and skin mucosa.

antioxidation

Tofu itself contains soybean isoflavone, soybean polypeptide and other nutrients. It has been found that it has certain antioxidant activity.

Therefore, in fermented bean curd, this nutrient is also preserved, and it can also play an antioxidant role in the human body when properly eaten.

Help the body regulate immunity.

Sufu contains unsaturated fatty acids such as oleic acid and linoleic acid, which can be easily digested and absorbed after entering the human body and can play an immunomodulatory role.

So from the above point of view, are you also surprised? Do you also have the motivation to eat tofu milk? However, we should also remind everyone that fermented bean curd is a condiment after all. Be sure to control the dosage when using it.

In addition, there is a rumor in life that a piece of fermented bean curd = 12 grams of salt. Is this sentence exaggerated or true?

According to relevant knowledge, the salt content of sufu sold in the market is generally not less than 6.5g/ 100g, that is. If10g is taken as an example, the salt content of a piece of bean curd is about 0.65g..

Therefore, as long as it is eaten in moderation in daily life and not more than one piece per day, most people can accept it and will not have much impact on the human body.

Moreover, according to the recommendation of WHO, everyone should not consume more than 6 grams of edible salt every day. Moreover, there are many low-salt tofu brains on the market now, which can also be provided for everyone to choose and reduce salt intake.

Many people think that fermented bean curd can cause cancer because there is a bad word in its name. In addition, in the subsequent production process, some Mucor will be produced after fermentation. Don't many people think this is mildew? Isn't aflatoxin contained in moldy food? Aflatoxin is a serious carcinogen, so breast-feeding is naturally equated with carcinogenesis.

In this regard, Zuo Xiaoxia, the chief physician of the Nutrition Department of the Eighth Medical Center of the PLA General Hospital, made a rumor. Although sufu is a fermented bean product, it does produce some Mucor during fermentation. But it is not that tofu is moldy, but that these enzymes are beneficial bacteria after fermentation, including yeast, Aspergillus, Penicillium and so on. These substances will not cause cancer, but also bring certain benefits to health.

This is because with these beneficial bacteria, chemical changes will take place in the process of making sufu, so that protein hydrolyzed sugar in soybean will be fermented into ethanol to form compound lipids synthesized by organic acids, thus giving sufu a delicate and soft taste.

As long as you buy in a regular supermarket and a regular manufacturer during your daily purchase, it will not cause too much risk to your health.

1, hypertensive patients

From the above points of view, eating fermented bean curd properly is beneficial to human health, but it is not suitable for everyone.

In the process of making sufu, a lot of salt will be added, which is also a kind of food with moderate salt. For patients with hypertension, it may also increase the burden on blood vessels after use, which is not conducive to the stability of blood pressure. Therefore, patients with hypertension had better control and eat as little as possible.

2. Gout patients should stay away from bean curd.

Suffering from gout, I believe everyone is familiar with the appearance of gout, and it also has a lot to do with unhealthy eating and living habits. For example, frequent intake of high purine food leads to an increase in uric acid concentration in the body, forming crystal precipitation at joints and forming gout.

For gout patients, more attention should be paid to their daily diet. In order not to aggravate the pain, try to stay away from tofu milk. Because after eating tofu milk, uric acid content will increase and accumulate in the body, which may lead to aggravation of the disease and is not conducive to the recovery of gout.

3. People with Helicobacter pylori infection and gastritis.

For this group of people and patients with kidney disease, it is also not recommended to use tofu milk, a high-sodium food. Helicobacter pylori likes to grow and reproduce in high sodium environment. For people who have gastritis themselves, they should pay more attention to a light diet and don't consume too much sodium.

For some people with kidney disease, it is also necessary to strictly limit the intake of sodium, which has a great relationship with renal function, so it is better to eat as little food as possible like tofu.

4, infants and young children

For infants, more attention should be paid to daily diet. Because their physical development is not fully mature, it is not recommended to eat sufu, not only because of its high sodium content, but also because there will be some alcohol during fermentation, which will harm children's health.

Reading extension-sufu tastes salty. How to eat is healthy?

Sufu has a unique flavor and is an indispensable condiment in many dishes. For example, common southern milk chicken wings, sufu cake and so on, so how should we eat sufu healthily?

1, learn to choose "good" sufu

If you want to breastfeed and eat healthily, you should learn to choose fermented bean curd in your life. A good sufu tastes smooth and soft. And the poor quality of fermented bean curd, open the lid will smell sour smell and other odors, but also pay attention to the green and black fermented bean curd should not be used again, it is likely to have deteriorated.

2, used to replace other high-salt foods

Many people eat fermented bean curd with salted fish, pickles and bacon, which is nothing more than adding salt to salt, which will lead to excessive sodium intake, affect blood vessel health and cause high blood pressure.

So remind everyone that when using sufu, try to avoid salty food and try to be light.

Step 3 control consumption

Although fermented bean curd is especially suitable for eating and can satisfy people's appetite, we should also control the consumption.

According to the Dietary Guidelines for Residents, it is suggested that the salt should be less than 6 grams per day, so when buying fermented bean curd, try to choose low-salt fermented bean curd or eat no more than one piece per meal.