Stinky tofu contains a lot of vitamin B 12. Without vitamin B 12, it is easy to cause Alzheimer's disease. In daily life, such as eggs, milk, fish, shrimp, etc., vitamin B 12 is more. Fermented bean products also produce a lot of vitamin B 12, especially stinky tofu. Stinky tofu, to put it bluntly, stinks, but it tastes delicious. Some are fried, and some are eaten directly. I am happy to eat anything. Whether eating regularly affects physical and mental health depends on your physical fitness. If your body has no resistance, eating a little is harmful to your physical and mental health. For example, people who smoke every day don't necessarily get lung cancer, and non-smokers are likely to get lung cancer. So if you like to eat, eat more, don't care too much, just do it casually.

Stinky tofu, like fermented bean curd and fermented soybean, belongs to fermented bean products, that is, water tofu, soybeans and dried bean curd are injected into different strains or fermented in an environment with bacteria for a period of time, and then pickled with salt and various seasonings. After bean products are inoculated with strains, the bacteria or Aspergillus flavus will use their nutrients to develop and reproduce. But this does not mean that bean products are "dirty", because only bacteria that are harmless to the body account for the majority, just like yogurt production: it is difficult to avoid mold pollution in the case of fermentation, but as long as mold is "rare and out of date", it will not easily affect the taste, color and nutritional elements of the finished product! Microbial fermentation will produce fresh chemicals, such as phosphoric acid, which is the fresh chemicals in chicken essence and monosodium glutamate, so the fresh flavor of fermented bean products is not available in general bean products!

Fermentation also produces volatile chemicals such as sulfur-containing organic compounds, ethers, aldehydes and lipids. Some of them have the foul smell of feces, while others present a distinctive "foul smell", which is also the reason why stinky tofu smells fragrant! Microbial strains in stinky tofu can also produce some B vitamins, especially vitamin B 12. Animals and plants themselves cannot produce this vitamin, only microbial strains can "produce". Lack of vitamin B 12 will accelerate the aging of human brain, which is very easy to cause Alzheimer's disease. The chemicals in stinky tofu can also participate in the production of vitamin K, which can make human bones strong and avoid osteoporosis. Most of the metabolites produced by the basic metabolism of microbial strains in stinky tofu have the function of regulating human microbial function and controlling the formation of harmful substances in the body.

After stinky tofu is fermented, the bean food chemicals in it contain rich and colorful thrombolytic components, which can reasonably dissolve venous thrombosis and other substances in the blood, and have the functions of preventing myocardial infarction and lowering blood pressure. Stinky tofu will produce some beneficial compound probiotics after soaking in different seasonings, and then it will have its own unique taste after continuous high-temperature frying. Can promote people's appetite, make people's appetite open. But because stinky tofu is fermented, some bad things will inevitably happen in the production process, especially for people with gastrointestinal dysfunction. After taking it, it is likely to cause indigestion to the stomach, resulting in indigestion factors. Therefore, for such people, try not to eat or eat as little as possible to avoid unnecessary inconvenience.