From the raw materials of sufu, it can be seen that the vegetable protein content in sufu is relatively high, accounting for 15%-20%, and it has become an amino acid that is more easily digested and absorbed by human body due to microbial fermentation and decomposition; In the process of microbial fermentation and decomposition of sufu, phytic acid is decomposed, so minerals in sufu are easily digested and absorbed by human body, such as calcium, iron and zinc. The vitamin content in bean products is relatively high, so the vitamin content in sufu is also relatively high, and because of the fermentation and decomposition of microorganisms, sufu contains vitamin B 12.

Second, the efficacy and function of sufu

From the nutritional value of sufu, we can see that the content of protein, vitamins and minerals in sufu is relatively high, and it is easy to be digested and absorbed by human body, so it can supplement the nutrition needed by human body. Besides, sufu contains almost no cholesterol, and the main component of fat is unsaturated fatty acid, which helps to inhibit the deposition of cholesterol on the blood vessel wall and reduce the cholesterol content in blood.

Third, the disadvantages of eating fermented bean curd regularly:

1 Generally, after protein is ingested by the body, it will be decomposed into nitrogen waste after metabolism, and then it will be excreted by the kidneys. However, for most elderly people, the kidney function will decline a lot. If you eat a lot of fermented bean curd, a large amount of amine metabolic waste and sodium salt content will increase the burden on the kidneys.

2. Bean products contain a lot of methionine, which will be converted into cysteine under the action of enzymes. Cysteine will damage the endothelial cells in the arterial wall, which will easily deposit cholesterol and triglycerides on the arterial wall and promote the formation of arteriosclerosis.

3. In the process of making fermented bean curd, the saponin contained in beans will make the excretion speed in the body faster. If you eat a lot of fermented bean curd for a long time, it will lead to iodine deficiency.

4. Fermented bean curd is very rich in purine. The main reason for gout is that there are obstacles in metabolism, which causes diseases caused by uric acid involvement. Therefore, eating more fermented bean curd for patients with gout will aggravate the degree of gout.