Who said that bean curd is harmful, is bean curd good for the body

Bean curd is high in salt, and most people use it to accompany their porridge, but it can also be used to cook dishes with unique flavors. For example, when making roast pork, tofu, taro, coconut white, Chinese cabbage, and stewed eggs, fermented bean curd is used instead of salt, which is not only delicious, but also can improve the nutritional value. If it is spread on white steamed buns and sliced bread, it also has a unique flavor.

The amount of salt and purines in fermented bean curd is high, and patients with high blood pressure, kidney disease, and gout should eat less or no food to avoid aggravating the condition. Normal people are also limited to 2 to 3 times a week. If you take red bean curd as an example, do not exceed half a piece at a time.

People who work in high temperatures and sweat a lot can eat some fermented bean curd to replenish the lost salt and prevent the occurrence of heat stroke.

Fermented bean curd, like tempeh and other soy products, is a health food that nutritionists highly recommend. Its raw material, dried tofu, is a highly nutritious soy product, with a protein content of 15% to 20%, which is comparable to meat, and rich in calcium. The production process of fermented bean curd is fermented by mold, which makes the digestion and absorption rate of protein higher and the vitamin content richer.

Because microorganisms decompose the phytic acid in the beans, minerals such as iron and zinc, which have a low absorption rate in soybeans, are more easily absorbed by the body. At the same time, because microorganisms synthesize vitamin B12, which is not found in general plant foods, vegetarians often eat some bean curd, which can prevent pernicious anemia. The raw material of fermented bean curd is the "white blank" of dried tofu.

Inoculate the white billet with the right variety of mold, put it under the right conditions, and soon white hairs will grow on it - the mold will multiply in large numbers. These white hairs may look scary, but in fact there is no need to worry, because these bacteria are not harmful to people, and their function is only to break down the protein in the white blank and produce amino acids and some B vitamins. The hairy white blank is rubbed and finally salted to become fermented bean curd.

It will be spoiled, and all foods will have a process of spoilage, but the speed of spoilage of foods such as fermented bean curd will be much slower. If the bean curd has clearly changed from solid to liquid and there are a large number of filial pie bubbles, it is a bad sign.

1: Bean curd, also known as tofu milk, is a characteristic traditional folk food that has been passed down in China for thousands of years, because of its good taste, high nutrition, smelling smell, eating special fragrance is deeply loved by the Chinese people and the people of Southeast Asia, is an enduring delicacy.

2: Sufu is usually divided into three categories: green, red, and white. Among them, stinky tofu belongs to the "green side". "Large", "red spicy", "rose" and so on belong to the "red side". Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white square".

3: The principle of making fermented bean curd: firstly, the soybeans are made into tofu, and then the blank is divided into small pieces, and placed in the wooden box can be connected to the strains of Rhizopus or Mucormycetes with strong protease activity, and then it enters the fermentation and pickling period.

Finally, according to the requirements of different varieties, monascus enzyme, yeast, Aspergillus oryzae and so on are sealed and stored. The unique flavor of fermented bean curd is formed during fermentation and storage. During this period, microorganisms secrete various enzymes to promote the decomposition of proteins in tofu blanks into amino acids with high nutritional value and some flavor substances.

Some amino acids themselves have a certain umami, and the fermentation process of fermented bean curd also promotes the conversion of starch in tofu blanks into alcohol and organic acids, and at the same time, the wine and spices in the auxiliary materials also participate in the effect, which jointly generates esters with aroma and some other flavor components, thus constituting the unique flavor of bean curd. During the fermentation process, the protease and bacteria attached to the skin slowly penetrate into the inside of the tofu blank, gradually decomposing the protein, and after about three months to half a year, the crispy and delicate fermented bean curd is ready, and the taste becomes delicate, delicious and palatable.

Tofu is bad for the body.

The dangers of tofu.

1. The iron content in tofu is high, and excessive intake of iron may cause cancer.

2. A lot of salt must be put in the tofu to help preservative, if the salt content of 5% is calculated 20 grams of soy tofu contains 1 gram of salt, too much salt in the tofu will reduce the body's kidney metabolic function.

3. Tofu is easily contaminated by microorganisms in fermentation, which is very harmful to the body, and many institutions have detected aflatoxin in tofu, which is a highly toxic and strong carcinogen.

Sufu is called "Chinese cheese" by foreigners. In the process of making fermented bean curd, there is almost no loss of nutrients in the raw materials, but a variety of alcohols, esters, organic acids and amino acids with delicious taste and flavor are produced, which are better for the body.

Fermented bean curd is a fermented soybean product made from fermented tofu after being fermented by a specific mold and then marinated with salt and various spices. Whether compared to cheese or its raw material, soybean, bean curd has unique advantages in terms of nutrition.

Soybean isoflavone activity increases, anti-cancer and anti-oxidant.

After soybean is fermented into fermented bean curd, the activity of soybean isoflavones increases, which has a strong antioxidant effect, which is conducive to removing free radicals in the body and preventing lipid peroxidation, and also has a certain preventive effect on cardiovascular diseases and some tumors.

Lowers cholesterol.

Sufu contains unsaturated fatty acids and does not contain cholesterol. Experiments have shown that fermented bean curd has a cholesterol-lowering effect and is more beneficial to health than cheese with high cholesterol.

Protein utilization is improved.

The protein contained in soybeans is hydrolyzed by microorganisms to produce many small molecule peptides and free amino acids, which are easy to digest and absorb.

Increase in B vitamins to prevent anemia and Alzheimer's disease.

Due to the action of microorganisms, the vitamin B2 content produced in fermented bean curd is second only to dairy products, and 6 7 times higher than that of tofu; The amount of vitamin B12 is second only to animal liver.

Tofu has a big disadvantage: salty and sodium. The general population should take a small amount of fermented bean curd or low-salt fermented bean curd to make juice before entering the dish.

Not good. Pickles and tofu, which are often used with porridge, should not be eaten too much, and it is best to eat only once or twice a week. Nutrition experts explain that pickles, tofu and milk have low nutritional value and are too salty; Some processed foods such as pickles and tofu may be preserved with preservatives, which are harmful to your health.

According to the nutritional analysis, many of the breakfast side dishes we are accustomed to are not low in sodium, and they are listed as follows: spicy bean curd (containing 3675 mg of sodium), fish floss, salted duck eggs, pickled cucumbers, pickled radish.

Sufu made according to the ancient method is a good fermented product.

It's okay to eat occasionally, but it's not good to eat too much.

Sufu has a high salt content, and long-term consumption will increase the burden on the kidneys and affect metabolism. In addition, bean curd also contains a large amount of purines, methionine, saponins and other substances, long-term consumption will lead to arteriosclerosis, induce gout, and accelerate the metabolism of iodine in the body, resulting in iodine deficiency in the body.

As long as you buy the one produced by the regular manufacturer within the shelf life, it will definitely be healthy.

Of course healthy. I can only tell you: fermented bean curd is a condiment in traditional Chinese diet.

Generally speaking, as long as the process of making it is qualified, then the bean curd is healthy and can be used normally. There are two common colors of Qi Songming, one is white, and the other is red.

Bean curd is a high-salt food, not a healthy food, should be eaten in small amounts, patients with high blood pressure, kidney disease can not eat it at all.

There is a regular manufacturer description. Sold in supermarkets. The bean curd is the best to make Kang Haofeng, and the bean curd is the best. It should be the chaos of our place. Kedong fermented bean curd. The most famous, the most delicious and the healthiest.

Tofu is mainly a nutritious food made of tofu, and eating tofu milk regularly will cause harm to the body. The main reason is that the iron ion content in tofu is very high, and excessive iron intake will lead to ion disorders in the body. Moreover, after fermentation, tofu contains a lot of salt, and after eating too much, hail will lead to hypertonic water shortage, which is easy to cause many symptoms.

There are also more aflatoxins and bacteria in it, which are carcinogens, and eating too much will destroy the body's immunity.

This stuff is delicious, but it's a high-salt food, so it's better to eat less. Delay more hypertension.

If you want to eat it, don't care too much about whether it's healthy or not, but it's very salty and try to eat less, after all, it's still not good for your health!

Hello, tofu is a stupid tofu mixed with some materials to accompany the tofu cracked socks, can be eaten as a meal, of course, can also be used as a war material, is very popular with everyone, animals have a certain nutritional value, but there will also be a certain harm, so when choosing tofu, you should also pay attention, on the one hand, tofu may be infected by microorganisms when fermenting, so if you eat too much, it will affect intestinal health, and in addition, The purine content in tofu is relatively high, which may cause old diseases for patients with gout disease**.

Hope it helps.

Pure hand lookout.

The fermented bean curd has clearly changed from solid to liquid, and the large amount of fermentation bubbles is a bad sign. So. When choosing a container, choose a container with good sealing, preferably a glass bottle, not a plastic bottle.

The bottle is sterilized with alcohol before making.

After the moldy tofu is made, it should be sealed and stored in a cool and dry place.

Sufu is rich in plant protein, and after fermentation, the protein is broken down into various amino acids, which can be directly digested and absorbed. It also produces yeast and other substances, so it can strengthen the spleen and stomach, increase appetite, and help digestion.

In our rural areas, fermented bean curd can be a delicacy that every household likes to eat, but for some health experts, eating fermented bean curd will cause harm to the body. Let's find out what's going on! Among our rural neighbors, there is a reason that if you can't finish eating at home, you will give it to others.

Two days ago, Aunt Li went to our house to walk the door, and saw that the bean curd made by my mother was very good, so I asked for some to go home, but the bean curd in the eyes of Mrs. Li's husband is absolutely inedible, not only high in salt, but also made of moldy tofu, and it can't be eaten. Aunt Li felt that she was fine after eating fermented bean curd for so many years. So much so that in the end, Aunt Li's wife and Aunt Li were not eating at the same table.

So is fermented bean curd really that harmful? Is it really as unbearable as Aunt Li's wife thinks? So let's take a look at this problem with Xiao Huan!

A piece of bean curd is high in salt

Our common bean curd is the same as the bacon sausage marinated in our daily life, the bean curd has a very high salt content, I heard that a piece of bean curd has a salt content of 12 grams, which sounds really terrible.

We do add some salt when we make fermented bean curd, just to inhibit the spoilage of the tofu and the growth of vitamins. In fact, it is an exaggeration to say that the salt content in a piece of tofu is 12 grams, and the salt content of a piece of bean curd is only one gram at most.

Although fermented bean curd is delicious, it is best not to eat these three types of people

Although the rumors that fermented bean curd is harmful to health and high in salt have been refuted, it is best not to eat these three groups of people.

1: Suffering from high blood pressure

One of the characteristics of fermented bean curd is that it is high in sodium, and it is a requirement for ordinary people to consume salt, soy sauce, and oyster sauce every day, not to mention people with high blood pressure. People with high blood pressure should control their daily salt intake at about 5 grams to avoid excessive intake of adverse harm to blood pressure.

2: Pregnant women should not eat it

It is inevitable that there will be some microorganisms in fermented bean curd, and there is a substance in it called monosodium glutamate, which is very unfavorable for infants. If you take too much during the third trimester, you will experience swelling.

3: People with diabetes can't eat it

Although there is not too much sugar in the bean curd, it is a pickled food, which contains too much salt, and after the bean curd enters the body, it will affect the secretion of insulin, and will always break down the sugar in the body, so that the sugar content increases.

Although fermented bean curd is delicious, it has also been proven that eating fermented bean curd is not harmful to the body. However, it is best not to eat the above three types of people, so as not to have an unforeseen situation, which is not good.

Any food will be bad, but the bean curd is not easy to spoil, because there is a lot of salt in the bean curd, if the bean curd has obviously changed from solid to liquid, and there are a large number of filial piety bubbles, it is a bad sign, so the bean curd should also be stored scientifically, in fact, it is very simple, as long as a layer of sesame oil is poured on the surface, so that the bean curd and the air are isolated from the oxidation of the air.

If you leave it for a long time, or if you don't seal it well, it will be bad, my own personal experience is that I haven't eaten it for too long, and I opened it to see maggots moving, very small, I need to look at it carefully, otherwise I really can't find it.

Yes, remember to seal it every time you finish eating.

You can pour some sesame oil to preserve

Sufu is easy and won't spoil!!

Because the bean curd itself is fermented by mold, to put it bluntly, the bean curd itself has already been "bad" once, how can it be bad again? If you don't believe me, you can take a look at the storage instructions on the packaging of fermented bean curd, which has no restrictions on temperature and sealing.

There are sometimes some small white particles on the surface of the bean curd, which are crystals in the fermentation process, so there is no need to worry about it, although it is safe to eat.

In short, it can be summed up in one sentence - "It is indeed difficult to make fermented bean curd spoiled and moldy!" ”