Fermented fermented bean curd is a fermented product of legumes, and it is really a food with pros and cons. The advantages of fermented bean curd are its benefits to the body:

1. It has high protein content and is easier to be absorbed by the human body after fermentation. It can provide the body with a certain amount of essential amino acids.

2. It is rich in vitamin B family, especially vitamin B12. For those vegetarians who do not eat meat, it can make up for the lack of vitamin B12 to a certain extent and avoid and reduce the risk of obesity. Vitamin B12 deficiency can lead to anemia, neurological problems, etc. (Most vitamin B12 only exists in meat foods)

3. Calcium, magnesium, iron, selenium and other trace elements are rich in content, which can supplement the body with a variety of necessary and important influencing factors. The shortcomings of fermented bean curd can also be said to be its adverse effects on the human body:

Everyone may know that fermented bean curd is a high-sodium food, with a sodium content of 3091 mg per 100 grams, which is about 8 when converted to our table salt. Gram or so.

So when eating bean curd, you must pay attention to reducing the intake of high-sodium foods such as salt and soy sauce that day to avoid excessive sodium intake, which may have adverse effects on blood pressure, especially for people with high blood pressure.

In addition, friends infected with Helicobacter pylori and those with abnormal kidney function also need to limit the intake of high-sodium foods such as fermented bean curd, because Helicobacter pylori likes to proliferate and multiply in a high-sodium environment, and kidney function Some of the abnormal people need to strictly limit their sodium intake. People in this situation should not eat fermented bean curd.

In general, in our daily lives, fermented bean curd is not eaten in large quantities like vegetable staple foods, so the pros and cons may not be great for healthy people, but for the special ones mentioned above Crowds of people still need to pay attention to the following.

In addition, it is generally recommended to increase the intake of vegetables or whole grains appropriately when eating fermented bean curd, because they are rich in potassium, which can promote the excretion of excess sodium and reduce sodium retention in the body.

During the fermentation process of fermented bean curd, under the action of microorganisms, the vitamin B2 content it contains increases significantly, and the content is 6 to 7 times that of tofu. Vitamin B2 participates in human energy metabolism and has a good preventive effect on angular stomatitis and seborrheic dermatitis. In addition to the bioactive substances contained in soybeans, fermented bean curd also produces bioactive substances not found in soybeans. Such as soy peptides, soy saponins, soy isoflavones, and soy lecithin. In particular, soy isoflavones are hydrolyzed from the glycoside form to the free form after fermentation, and have stronger biological activity. These bioactive substances have various health functions such as strengthening physical fitness, lowering cholesterol, antioxidant, anti-cancer and anti-aging, etc.

The biggest drawback of fermented bean curd is its high salt content. Nowadays, many people consume excessive salt. Excessive salt intake is not only a causative factor for gastric cancer and bone hyperplasia, but also a cause of high blood pressure. Predisposing factors. Therefore, many people include fermented bean curd in the list of dietary taboos. Can fermented bean curd be eaten? The answer is that you can eat it, but you must also pay attention to the amount of food. The daily intake of fermented bean curd should be controlled and should not exceed 20 grams, which is about the amount of a piece of fermented bean curd.