Some scholars have suggested that the elderly should eat more stinky tofu. The reason is that stinky tofu is rich in vitamin B 12, and the highest content can reach 10 mg per 100 grams, while the amount of vitamin B 12} required per person per day is1~ 3 mg. At present, it is known that the lack of vitamin B 12 can accelerate brain aging, and the elderly are prone to Alzheimer's disease. This statement is reasonable. But this only takes into account one aspect of the problem. On the other hand, stinky tofu is naturally fermented during the production process. Easily contaminated by microorganisms. It also contains volatile base nitrogen and nitrogen sulfide, which are corrupt substances decomposed by protein and harmful to human body. Stinky tofu is Mucor in the early stage of fermentation, and natural bacteria, including pathogenic bacteria, in the late stage of fermentation. The vegetable oil for frying stinky tofu is often cooked and fried at high temperature repeatedly, and it is never replaced in time. A large number of fatty acids in the oil fission and become carcinogenic hydrocarbons. This is even more harmful to the human body.

Therefore, the correct understanding is that stinky tofu can be eaten, but it is not advisable to eat more. Especially the fried stinky tofu in street stalls, because it is impossible to change fresh oil often. It is even worse to eat.