Nutritional value of curd. Curd milk, which is also known as ? Bean curd milk? Nanmilk? or? Cat's Milk. Bean curd is a kind of secondary processing of soybean food, is China's famous fermented condiments with national characteristics, for the Chinese common side dishes, then what is the nutritional value of curd?

Curd is China's original condiment, red curd, green curd, white curd, soy curd, color curd and other varieties, which can be eaten alone, but also can be used to cook the unique flavor of the dishes. Don't look at the appearance is not very eye-catching, if we talk about the nutritional content, these things are really not simple.

Curd, like tempeh and other soy products, is a health food that is highly prized by nutritionists. Its ingredient? Dried tofu, which is supposed to be a highly nutritious soy product with a protein content of 15 to 20 percent, comparable to that of meat, and rich in calcium. The fermentation of molds during the production of curd makes the protein more digestible and absorbable, and richer in vitamins. Because the microorganisms break down the beans' . Phytic acid, minerals such as iron and zinc, which are otherwise poorly absorbed in soybeans, are more easily absorbed by the body. At the same time, because the microbes synthesize vitamin B12, which is not generally found in plant foods, vegetarians can prevent pernicious anemia by eating some curd regularly.

Curd is made from dried tofu-like ? White blanks? To the white blank inoculated with the right species of mold, placed in the right conditions of culture, soon above the white hairs grow? The molds multiply. These white hairs may seem a little scary, but in fact, there is no need to worry, because these strains of bacteria are not harmful to people, their role is only to decompose the protein in the blank, produce amino acids and some B vitamins. The hairy white blanks are rubbed and finally salted to make curd.