The content of zinc and vitamin B in sufu is very rich. Eating it regularly can not only supplement vitamin B 12, but also prevent Alzheimer's disease. Protein of sufu is twice as big as tofu, and it is easily digested and absorbed, so it is called oriental cheese.

Sufu is rich in protein. After fermentation, protein is decomposed into various amino acids, which can be directly digested and absorbed. It also produces substances such as yeast, so it can strengthen the spleen and nourish the stomach, stimulate appetite and help digestion.

Second, the disadvantages of eating fermented bean curd

The content of salt and purine in sufu is generally high. Patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not, so as not to aggravate the condition.

In addition, after fermented, stinky sufu is easy to be contaminated by microorganisms, and the protein in the bean curd is oxidized and decomposed to produce sulfur-containing compounds. If you eat too much stinky fermented bean curd, it will have adverse effects on your health.

Extended data

Sufu is usually not only a delicious side dish, but also a seasoning in cooking to make a variety of delicious dishes. Such as steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd, and fermented bean curd.

The famous Shaoxing fermented bean curd was exported to Southeast Asian countries during Jiajing period of Ming Dynasty more than 400 years ago, and its reputation was second only to Shaoxing wine. 19 10 years, won the gold medal of "Nanyang Persuasion Association" exhibition; 19 15 years, and won a certificate at the Panama Pacific World Expo held in the United States. China's fermented bean curd has been exported to Southeast Asia, Japan, the United States, Europe and other countries and regions.

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