Do you also like to eat fermented bean curd but you are afraid that it will be harmful to your health? Is it because the fermented bean curd contains a lot of mold and you think that eating fermented bean curd may cause cancer? You hear that some media claims that “a piece of 20 grams of soy sauce contains 6 grams of salt†and therefore put fermented bean curd Into the blacklist? In fact, experts have long pointed out that the fermented bean curd contains selected beneficial edible fungi that will not cause any harm to human health. How is the fermented bean curd produced? The main raw material of fermented bean curd is the soybean that people often eat. Before making fermented bean curd, first of all, to make tofu, the process is very simple, is nothing more than bubble beans, beating, spotting halogen, and then remove some of the bean paste, it becomes a little intensity of tofu. The tofu is cut into smaller pieces, which are the ingredients for making fermented bean curd. At this time, in order to inoculate strains such as mucor, a layer of hairy moldy mycelium grows on the surface of the tofu. People who like it will feel that the hairy condition is very cute and fragile may feel terrible. In fact, there is no need to fear that these bacteria are specially selected “good†bacteria that do not produce toxins and do not cause illness. Then, add more salt and “preserve†the bacteria to a level that is difficult to survive. Then add sauces made from ingredients such as spices, sugar, pepper, red rice, and glutinous rice. After months of cooking, it becomes a fermented bean curd product on the market. Because the ingredients are different, the details of the process are different, and the products that come out are also varied. Sufu is known as China's "vegetable cheese" The taste of fermented bean curd is similar to that of cheese. After fermentation, it is also rich in protein and calcium. Cheese has a special rich flavor path, while fermented bean curd also has a delicate texture and a special flavor. It can be said that fermented bean curd is China's "primary cheese." In some indicators, fermented bean curd even outperforms cheese, because it has a low saturated fat content and is cholesterol-free. It also contains soy isoflavones, a unique health ingredient in soybeans. The National Food Quality Inspection Center's analysis of Beijing's fermented bean curd shows that the protein content in 100g of fermented bean curd is 11 to 12g, which is comparable to 100g of roast duck. The content of essential amino acids in 100g of fermented bean curd is available for adults on a daily basis, and 8 kinds of human body must Complete amino acids. After bean curd was fermented into fermented bean curd by microorganisms, the content of water-soluble protein in red fermented bean curd was increased from 3.607% to 54.38%, and the content of alkali-soluble protein was reduced from 91.25% to 9.24%. This made fermented bean curd easily digestible, delicious taste, and protein digestibility. More than 90%. A large number of studies have shown that the protein content and digestibility of fermented bean curd can be comparable to animal foods. Sufu is more nutritious and healthier than tofu As a fermented soybean product, fermented bean curd not only has many kinds of physiologically active substances contained in soybean itself, but also produces some physiologically active substances that soybeans do not have due to the fermentation of microorganisms, which promotes the health effects of some physiologically active substances and makes them more fermented. With nutrition and health functions. Appropriate to eat fermented bean curd There are many kinds of mold, but only a few of them can produce toxins and cause cancer. For example, Aspergillus flavus can produce aflatoxin under certain conditions. The susceptible foods are peanuts, corn and cottonseed. Aflatoxin is a strong carcinogen and the target organ of the human body is mainly the liver. Ingestion of this toxin can lead to liver cancer. In the large mold family, there are some foods that can be eaten by humans. The mold used to make fermented bean curd is a kind of beneficial edible fungus that is selected, does not produce toxins, and does not cause cancer in humans. Shanghai has conducted surveys on the diet of gastric and non-stomach cancer populations and found that because tofu has produced many substances that are beneficial to human health during the fermentation process of edible mushrooms, people who eat fermented bean curd have not been suffering from the increased risk of gastric cancer. A piece of fermented bean curd only contains 1 gram of salt A lot of salt must be placed in the fermented bean curd to help prevent corrosion. The salt content varies from species to species. The average sodium content of most varieties can reach 2% to 3%, equivalent to 5% to 7.5% of salt content. Although the saltiness of the fermented bean curd itself is lower than that of the fermented bean curd, but a large piece weighs about 20 grams, and the small piece also has about 10 grams, and the total salt intake is still considerable. 20 grams of soy sauce contains 1 gram of salt if calculated as 5% salt. If people want to enjoy the nutritional value and health benefits of fermented bean curd, they should use it to replace the salt in the three meals. They can't increase the intake of fermented bean curd if they eat the same amount of salt, that is, they can't increase the daily total salt intake. . Because fermented bean curd is easily contaminated by microorganisms during fermentation, resulting in sulfur-containing compounds, and generally high levels of purine content, so fermented bean curd is good, and patients with cardiovascular disease, gout, kidney disease, and digestive tract ulcers should eat less or not eat. Healthy eating fermented bean curd You can eat fermented bean curd without fear of overdose. You can replace some of the salt with fermented bean curd, which can increase the supply of nutrients, including adding a little calcium and magnesium, and increasing the peptides that help control blood pressure without increasing the total amount of sodium. Use Option One: In the morning, use half a fermented bean curd instead of pickles, with porridge, steamed bread, eggs, nuts, soy milk and other light foods, no longer use other salty foods to table, nor salt in the staple food. For example, if you have already eaten a bowl of salty noodle soup, you should stop eating fermented bean curd. In this way, only 0.5 grams of salt is accounted for, which is still within a reasonable range. Use program two: use fermented bean curd to cook. For example, add a bit of fermented bean curd when you fry the water spinach, replace salt and soy sauce with fermented bean curd and fermented bean curd when stewing meat, stew the chicken, replace salt with fermented bean curd when you make pasta, and so on. For salty and very salty rot milk, it's a shame to discard, but it's too salty to eat. When using them to cook, be very careful and use a strict amount of control, otherwise it will make a large excess of sodium in a pot.
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