Taboos and side effects:
The content of salt and purine in sufu is generally high. Patients with hypertension, cardiovascular disease, gout, nephropathy and digestive tract ulcer should eat less or not, so as not to aggravate the condition.
In addition, fermented fermented fermented sufu is easily contaminated by microorganisms, and protein in tofu is oxidized and decomposed to produce sulfur-containing compounds. Eating too much stinky tofu has a bad effect on your health.
Nutritional components:
Sufu, like soybean products such as fermented soybean, is a healthy food highly praised by nutritionists. Its raw material, dried bean curd, is originally a bean product with high nutritional value. Protein content 15% ~ 20%, which is equivalent to meat and rich in calcium. During the production of fermented bean curd, protein has higher digestion and absorption rate and richer vitamin content.
Because microorganisms decompose phytic acid in beans, minerals such as iron and zinc with low absorption rate in soybeans are more easily absorbed by the human body. At the same time, because microorganisms synthesize vitamin B 12 that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia.
Refer to the above content: Baidu Encyclopedia-Sufu