Reasons for eating less.

Pregnant women should eat less stinky tofu. Stinky tofu is rich in plant lactic acid bacteria, but it has a good effect of moistening intestines and strengthening stomach. However, stinky tofu is made of rotten tofu and contains a certain amount of harmful substances. In the process of making, you may also come into contact with unsanitary things, which is not conducive to the health of pregnant women and fetuses. The reasons why pregnant women should eat less stinky tofu are as follows:

Cause gastrointestinal discomfort

Stinky tofu belongs to fermented bean products. In the process of fermentation, not only will a certain amount of putrefying substances which can decompose protein be produced, but also it will be easily contaminated by bacteria, which will easily lead to stomachache, abdominal distension, abdominal pain and diarrhea of pregnant women.

Affect fetal growth and development

Stinky tofu has a high salt content. Eating too much stinky tofu in pregnant women will lead to high sodium absorption in the body, leading to pregnancy-induced hypertension, which is not conducive to the growth and development of the fetus.

Matters needing attention

It shouldn't last long.

Pickled stinky tofu will attract flies and breed bacteria, so it is best to buy it now and eat it now, and avoid leaving it for a long time.

It is not advisable to eat more.

Don't eat too much stinky tofu at a time to limit the intake of toxic bacteria and prevent poisoning.

shopping tips

When purchasing, you can judge according to the methods of looking, smelling and breaking. First, see if the water put in stinky tofu is as black as ink, if it is too black, it is abnormal; Secondly, smell whether the surface taste of tofu is pungent, and if it is pungent, add ammonia; In addition, break the tofu to see if it is white. If the color difference is large, the quality will not pass.