What are the consequences of eating tofu as a dish for a long time?

Tofu milk, also known as fermented bean curd, is made by mixing soybeans, rice wine, sorghum wine, red yeast rice and other raw materials. There are many types of tofu milk, most of which are delicious in taste, have the effect of removing fishy and greasy, and are suitable for accompaniment or seasoning, such as hot pot seasoning. The more famous ones are Wang Zhihe stinky tofu in Beijing, Shaoxing fermented bean curd in Zhejiang, etc.

Nutritional efficacy: The main components of tofu are protein, fat, carotene, vitamins A and E, as well as minerals such as calcium and phosphorus. Tofu is rich in vegetable protein, after fermentation, the protein is broken down into various amino acids, and yeast and other substances are produced, so it has the effect of increasing appetite and promoting digestion.

Stinky fermented bean curd (Qingfang) is rich in vitamin B12, which can supplement vitamin B12 in the human body and prevent senile dementia.

Eat in a good way: half to one piece at a time is enough. Since fermentation of fermented bean curd, it is easy to be contaminated by microorganisms, and the protein in the tofu blank is oxidized and decomposed to produce sulfur-containing compounds, which is harmful to human health when consumed in excess.

The amount of salt and purines in tofu is generally high, and patients with high blood pressure, cardiovascular disease, gout, kidney disease, and peptic ulcer should eat less or not eat it to avoid aggravating the condition.

Compared with pickles, the nutritional value of fermented bean curd is much higher. Dried tofu, the raw material of fermented bean curd, is a soy product with high nutritional value, with a protein content of 15%-20%, which is equivalent to meat, and rich in calcium. Sufu is fermented in the production process to generate a large number of oligopeptides, which have a variety of physiological health functions such as anti-aging, anti-cancer, hypolipidemic and insulin regulation, which is very beneficial to physical health.

However, the doctor reminded that although from a nutritional point of view, the nutritional value of fermented bean curd is higher than that of pickles, both are high-salt foods and should not be eaten more and for a long time, otherwise it will cause cardiovascular and cerebrovascular diseases and osteoporosis. Especially for some middle-aged and elderly people with cardiovascular and cerebrovascular diseases, in daily life, it is necessary to control the eating of up to 20 grams of pickles or a piece of bean curd every day. If possible, it is better to choose those foods that are low in salt.

Tofu itself is not nutritious.

Long-term eating may cause diseases such as fruiting.

Chili pepper has some vitamins, but it is not comprehensive, especially chili noodles, most of the nutrients in it are gone, which is not enough to supplement the vitamins that are not eaten vegetables.

But if you eat bell peppers, fresh peppers, etc., maybe it will be better.

But I recommend that you eat some of the various vegetables, even if you buy them differently, it is better than a single one.

In addition, you can use fruits as a supplement to eat a variety of vegetables and fruits! Don't eat just one for a long time!

It is recommended not to eat for a long time, there is no nutrition at all, and it is generally good to eat some cheap vegetarian dishes

Eating too much tofu can get stones, especially when it comes with spinach.

Green chili peppers are rich in vitamins. I don't know what the consequences will be if you eat too much.

Using the money to buy tofu to buy a few green vegetables is better than what you say, even if there are fewer dishes, the product is a little worse. Your body is important.

It will be malnourished and its physical fitness will decline.

Everyone's talk is missing something very serious.

Not only stones, but also a lot of preservatives in tofu, which can cause cancer if you eat too much.

Fermented soybean products include fermented bean curd, tempeh, soybean paste and soy sauce, which are deeply loved by the masses as a seasoning accompaniment. The research results of modern medicine and food nutrition have found that in addition to containing soybean's inherent high-quality protein, soy isoflavones, soybean oligosaccharides, saponins, lecithin, linoleic acid, linolenic acid and rich calcium, iron and other nutritional and health care ingredients, soy products have increased the following health care functions through fermentation

1.Fermented soybean products are nutritious, easy to digest, and generate a large number of oligopeptides during the fermentation process, which have a variety of physiological health functions such as anti-aging, anti-cancer, hypolipidemic and insulin regulation, which are very beneficial to physical health.

2.It has the function of lowering the concentration of cholesterol in the blood and reducing the risk of coronary heart disease. Fermented soybean products are rich in aglycogen-type isoflavones, which are converted by fermentation of the original isoflavones in soybeans and tofu, but they are more functional and easier to absorb than the original isoflavones.

60 grams of tempeh, 60 grams of soy sauce or 100 grams of fermented bean curd contains 50 mg of highly active isoflavones, which is the daily allowance recommended by the US Food and Drug Administration for the prevention of coronary heart disease.

3.It has the function of lowering blood pressure. Foreign countries have used the chemical decomposition of soybean protein to produce blood pressure peptide health food, our experiment found that China's traditional tempeh, fermented bean curd contains highly active blood pressure peptides.

In fact, when soybeans are fermented, microorganisms first break down soybean protein into smaller molecules, which are called peptides.

4.It has the function of preventing osteoporosis. The soy isoflavones in fermented soy products can increase osteoblast activity and promote the production of insulin-like growth factors, thereby preventing osteoporosis.

Nutrition surveys in Japan found that the prevalence of osteoporosis was significantly lower in people who drank soy sauce soup or ate fermented soy products every day, especially in the elderly and women.

5.The author's research found that the antioxidants contained in tofu, such as vitamin E, isoflavones and other phenolic substances, as well as some peptides, make tofu have the ability to scavenge free radicals, and the fermented fermented bean curd has a free radical scavenging ability 5 10 times higher than that of tofu, and more than 10 times higher than tomatoes, grapes and other fruits and vegetables.

6.Tempeh contains a large amount of nattokinase, which can dissolve blood clots, and is also rich in some bacteria that can produce a large number of B vitamins and antibiotics, and is known as the most effective food for preventing and treating cardiovascular diseases in the elderly and maintaining the health of blood vessels.

7.Fermented soy products have the effect of preventing and treating Alzheimer's disease. Acetylcholinesterase produced by the human body is an enzyme that breaks down the transmitters at the ends of nerves, and modern medicine believes that its existence is related to the onset of Alzheimer's disease.

In a joint study with Japanese experts, the author found that Chinese bean curd has obvious acetylcholinesterase inhibitory activity. In other words, fermented fermented bean curd is effective in the prevention and treatment of Alzheimer's disease.

However, tofu is fermented by mold and is not very hygienic when processed. You can add some when eating shabu-shabu, but it's not so good when you eat a snack. Eating too much or too much is harmful!

Eating too much is definitely not good, and moderate moderation is good for the body.

Introduction: The fermented bean curd is fragrant and fragrant, leaves fragrant teeth and cheeks, the texture is crisp and soft, and it melts in the mouth, which is a good accompaniment to cheap and high-quality food.

Efficacy: Sufu is rich in plant protein, after fermentation, the protein is decomposed into various amino acids, and yeast and other substances are produced, so it can increase appetite and help digestion. In addition, fermented bean curd also contains minerals such as calcium and phosphorus.

Sufu can usually be divided into three types: white, red and green: white bean curd is produced without red yeast rice to keep its natural color; The bean curd blank plus red yeast is red bean curd; Green bean curd refers to stinky bean curd, also known as green recipe, which adds bitter syrup water and salt water during the pickling process, and is bean green.

During the fermentation of fermented bean curd, protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, and gradually decompose the protein into various amino acids and free fatty acids.

According to the analysis of nutrition experts, every 100 grams of fermented bean curd contains grams of isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. In addition, bean curd also contains minerals such as calcium and phosphorus. Eating fermented bean curd regularly can not only supplement vitamin B12, but also prevent Alzheimer's disease.

Disadvantages) But it is worth noting that after fermentation, stinky bean curd is easily contaminated by microorganisms. If you eat too much stinky bean curd, it will have adverse effects on the human body. In addition, the salt and purine content of fermented bean curd is generally high, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or no food to avoid aggravating the condition.

When producing fermented bean curd, red yeast is added to the bean curd blank, that is, red fermented bean curd.

Red yeast rice, known as Danqu in ancient times, is not only a traditional Chinese medicine, but also a food, which is prepared by fermentation by inoculating the fungus Monascus spp. It is recorded in many ancient Chinese medicine collections that this product has the effects of blood circulation and blood stasis, spleen and digestion, etc., and is used for food accumulation and fullness, postpartum lochia, stasis abdominal pain and bruises. Red yeast rice can be used to make rice wine, fermented bean curd, vinegar, food coloring, etc.

There is also a special red yeast rice, which has been used in pharmaceuticals, and a large number of studies have found that it has a very strong comprehensive effect of reducing total cholesterol, lowering low-density lipoprotein cholesterol, lowering serum triglycerides, reducing atherosclerotic index, and increasing high-density lipoprotein cholesterol. It is considered to be the most promising lipid-lowering substance at present.

Is eating tofu for a long time more beneficial or harmful to the human body? It's not too late to know.

Fermented foods should not be eaten for a long time, mainly because they contain carcinogenic nitrites.

Yes, but take care of the right amount each time.

Tofu is a good thing, and it's not good to eat anything, but the main thing is that the nutrition should be balanced.

It can be eaten, and it is added to the hot pot dipping sauce, and northerners also like to eat steamed buns as side dishes.

Of course, you can eat it, tofu is rich in nutritional value, not only rich in protein but also has the effect of anti-aging, anti-cancer, and lowering blood lipids. The main ingredient of tofu is soybeans, which are brewed by microbial fermentation, because the ingredients and process details are different, so the products that come out are also various, and there are many kinds of tofu methods, if you have time, you can make your own tofu, which is both clean and hygienic and delicious. In addition, excessive consumption of tofu is still harmful to health, because tofu is easy to be contaminated by microorganisms during fermentation and produces sulfur-containing compounds and purine content is generally high, so it is best for patients with cardiovascular disease, gout, kidney disease and peptic ulcer to eat less or not eat.

You can eat it, why can't you eat it?

Yes, it's sold in supermarkets