Sufu is a side dish that we can often eat, and sometimes pregnant women like it very much. As we all know, the prepared sufu is rich in protein, calcium and vitamins.

The content of protein in sufu is twice that of our general tofu, so it is easier to be absorbed. Therefore, purely from the efficacy, sufu has a good effect of promoting digestion, strengthening the spleen and nourishing the stomach, and can also promote the appetite of pregnant women. Because of the above reasons, pregnant women can eat fermented bean curd, and it has certain benefits.

In addition, we all know that the production process of sufu needs the fermentation of mold, so it can make protein's digestion and absorption rate very high, and the vitamin content is also more abundant. Fermented sufu is more easily absorbed by the human body, so people who often eat sufu can prevent pernicious anemia.

More importantly, sufu contains protein, carbohydrates and other substances, as well as eight essential amino acids that the human body cannot synthesize. So he has the effect of moistening dryness and eliminating dampness. Eating regularly can also prevent hypertension, arteriosclerosis and rheumatism.