Curd in the production process of fermentation, protease and bacteria attached to the skin slowly penetrate into the interior of the tofu billet, and gradually break down the protein into a variety of amino acids and free fatty acids, 3 months to half a year later, fluffy and delicate curd is ready, taste delicious and appetizing. The curd can be supplemented with rich protein and amino acids, which can have the effect of promoting appetite.
Nutritional analysis, per 100 grams of curd protein contains 4.8 grams of isoleucine, 8.8 grams of leucine, 7.0 grams of lysine, 0.7 grams of methionine, 4.6 grams of phenylalanine, threonine 2.0 grams of tryptophan, 0.6 grams of valine 5.3 grams. In addition, curd also contains minerals such as calcium and phosphorus. Eating curd regularly can not only supplement vitamin B12, but also prevent senile dementia.
(Bad) But it is worth noting that after fermentation of stinky curd, it is easily contaminated by microorganisms. If you eat too much stinky curd, it will have adverse effects on the human body. In addition, curd contains salt and purine amount is generally higher, hypertension, cardiovascular disease, gout, kidney disease patients and peptic ulcer patients, it is advisable to eat less or not eat, so as not to aggravate the condition. Of course, the consumption of fermented bean curd is also a certain disadvantage, for the people who are not easy to eat must pay attention not to eat the better.
About the nutritional value of curd and bad you know it. In the consumption of curd to pay attention to some common sense Oh, so as not to consume improperly on the health of the adverse effects of some contraindications of the crowd to pay attention to, I hope that these small knowledge will bring you some help,
Curds are the most important thing in the world.