Stinky tofu is a "national delicacy" that is both smelly and fragrant, and with its dense and juicy texture, it attracts many gourmets to try it while it's still hot. However, the nutritionist reminded, 1 fried stinky tofu, calories about 500 calories, about 2 bowls of rice calories, if coupled with the pickle, salt content is high, remind the chronic disease should not eat more.
The Ministry of Health and Welfare, Nantou Hospital, Chen Jiaqi dietitian said, stinky tofu is rich in plant proteins, is generally used to soak old tofu stinky brine, the use of stinky brine in the bacteria attached to the tofu, the destruction and decomposition of tofu proteins in the tofu, the tofu tissues are loose, and then fermented to produce a stinky tofu of the special flavor.
Stinky tofu is high in calories
Generally speaking, stinky tofu produces a lot of nutrients during the fermentation process, especially Vitamin B12 and lactobacillus, etc. Every 100 grams of stinky tofu contains a lot of vitamin B12 and lactobacillus. About every 100 grams of stinky tofu contains about 10 micrograms of vitamin B12, which helps prevent Alzheimer's disease. The plant-based lactobacilli in stinky tofu are good for regulating the intestines and strengthening the stomach.
Although stinky tofu is good, you can't eat too much of it.
1. High calorie count: 1 portion (5 pieces) of deep-fried stinky tofu has about 500 calories, which is equivalent to 2 bowls of rice; 1 portion (5 pieces) of steamed stinky tofu has about 300 calories, which is equivalent to 1 bowl of rice.
2. High salt content:
Whether deep-fried or steamed, a plate of stinky tofu, plus pickles and sauces, has an average salt content of about 10 grams, which is far more than the average daily intake of 6 grams.
Stinky tofu is a heavy favorite in the fermentation process
Chen Jiaqi, a dietitian, emphasized that if stinky tofu is deep-fried or spiced, the process of high-temperature heating may lead to nutrient loss and heat gain. In addition, if the fermentation process of stinky tofu is not properly stored, it is easy for bad bacteria to invade and cause cross-contamination, and if you consume too much fried or spicy stinky tofu, you may be able to eat a lot of salt and heat.
As for the internet rumor: "Eating stinky tofu can cause cancer? The nutritionist believes that not only the stinky tofu, Taiwan's climate is in the dangerous temperature zone of bacterial breeding, as long as the food safety control is not done, easy to produce food cross-contamination. However, because of the high temperature frying of stinky tofu, this can reduce the problem of bacterial contamination; on the other hand, we should pay attention to whether there is repeated frying or the use of back to the pot of oil and so on, because eat into such oil, but eat into more carcinogens.
Stinky tofu can cause cancer?
Meanwhile, some studies have found that the stinkier the stinky tofu, the more harmful it is. Because the flavor of the stink of the tofu contains more ionized amino acids (lysine), although the ionized amino acids must be amino acids, but when it is heated with reducing sugar ****, it will produce toxic substances AGE, with carcinogenicity. The more stinky tofu is, the more ammonia, volatile amines, and cadaverine are present, which is not good for your health.
It is recommended to taste stinky tofu, pay attention to the following 4 points:
1. Don't buy stinky tofu that has too much odor.
2. Choose regular manufacturers of stinky tofu, cleanliness is more guaranteed.
3. Pay attention to the quality of frying oil to avoid the deterioration of oil after multiple frying.
4. Eat less fried stinky tofu and stinky tofu with too much sauce, because especially repeated deep-frying will destroy the food nutrients, increase heat, and even produce carcinogens; and too salty stinky tofu has high sodium content, which is especially unfavorable for patients with high blood pressure and kidney disease.
Stinky tofu is a Taiwanese delicacy, high in calories and salt, and is not recommended for people with chronic illnesses. (Photo courtesy of the Ministry of Health and Welfare Nantou Hospital) Repeated deep-frying or the use of oil back to the pot, etc., can easily lead to stinky tofu due to deep-frying carcinogens.