We all know that the milk of the bean curd is a very common food on the market, people like to eat is a lot of people, at the same time the milk of the bean curd is very high in nutritional value, then we will learn about the nutritional value of the milk of the bean curd and the efficacy of the role of the bean curd? The first thing you need to do is to get your hands on a new one, and you'll be able to do it.

Nutritional value and efficacy of tofu curd

Tofu curd is very rich in B vitamins, and regular consumption of it can supplement the body with vitamin B complex. After the action of microorganisms, curd produces vitamin B2 content second only to dairy products, 6 to 7 times higher than tofu, while the content of vitamin B12 is second only to animal liver, in addition to vitamin B1, niacin and other content is slightly higher than other foods. For people who often consume vegetarian food, eating some curd properly can effectively prevent pernicious anemia and senile dementia. Some of the proteins contained in soybeans are not easily digested and absorbed by the human body, and after enzymatic hydrolysis by microorganisms, many low-molecular polypeptide mixtures are generated so that the body is easier to absorb. The protein absorption rate in curd can reach about 96%. The protein content as well as the properties are fully comparable to animal proteins and it contains almost no cholesterol, so it is a healthy food with high protein content. Bean curd also contains calcium, phosphorus and other mineral elements, which are essential nutrients for the human body.

Is curd milk harmful to the body

Eating some curd milk properly is not bad for the human body, on the contrary, it is good for the human body. Especially for women, can be very good to prevent the emergence of breast cancer, but also to prevent the elderly dementia, mainly because of the tofu milk contains active ingredients and amino acids, vitamins, can play the role of anti-aging. Moreover, tofu is extremely rich in isoflavones, which can lower the body's cholesterol. The curd food, rich in high soy isoflavones curd contains vitamin B elements than our common tofu is also higher than about 6 times to a certain extent can play an anti-tumor role, especially for our common prostate cancer and breast cancer has a good effect can help us to play a certain degree of lowering the role of blood lipids.

Does tofu milk cause cancer

Excessive consumption of tofu milk is likely to cause cancer. From the traditional food tofu milk and other soybean products (such as soy sauce, tempeh) are soybean fermented products, is through the inoculation of mold after the fermentation of traditional food, this kind of food after the role of microorganisms to produce a variety of special flavor of organic acids alcohol fat amino acids and other easy to digest and assimilate, and at the same time also increased the content of vitamin B12. Now due to certain people's interests, they disregard the interests of consumers and health to change the traditional production methods, to take some chemical techniques, such as the use of ferrous sulfate can produce black that becomes the tofu milk, too much iron on the human liver is very unfavorable and with the occurrence of digestive tract cancers, liver cancer has a close relationship with the occurrence of carcinogenicity, so it said it has the possibility of carcinogenicity.

Tofu milk how to do

Prepare 500g of old tofu, cut into 2X2 cm size of small cubes spare. Take a pot of boiling water, after the pot boils, cut the tofu cubes evenly yards in a steamer basket, on the pot on high heat steaming for 5 minutes. When the time is up, turn off the heat and take out, set aside to cool; take 2 clean bowls, pour 50g chili noodles, 5g pepper noodles, 25g salt in one bowl, mix well and set aside; pour 10ml high white wine, 50g mash in the other bowl, mix well and set aside; after the tofu is completely cooled down, put it into the mash bowl first, so that the tofu is evenly wrapped in mash juice on each side, and then put it into the chili noodles bowl, evenly coated with a layer of seasoning. Neatly parcel out the coated tofu cubes into a clean, waterless container, preferably made of glass or ceramic. Pour the remaining chili noodles and mash evenly into the container, and then pour in the canola oil, keeping it well below the tofu for long storage. Finally, seal the container well to completely isolate the air, and then put it in a cool place at about 20 degrees, and leave it for 10 days, our tofu milk is ready to eat. Summer temperature is high, you can put it directly into the refrigerator to freeze up fermentation.