1, curd is rich in vitamin B, often eat not only to supplement vitamin B12, but also to prevent Alzheimer's disease;

2, curd is rich in plant protein, after fermentation, protein decomposition into a variety of amino acids, but also produces yeast and other substances, so it can enhance appetite, help digestion;

3, curd also contains calcium, phosphorus and other minerals;

4, curd fermentation is easily contaminated by microorganisms, the oxidation and decomposition of protein in the tofu blank will produce sulfur compounds, too much consumption will be the human body.

4, curd fermentation is easily contaminated by microorganisms, the oxidation and decomposition of proteins in the tofu blank will produce sulfur-containing compounds, too much consumption will have an adverse effect on the human body.

Expanded information:

Curd is high in salt don't eat it

Curd does have a drawback, which is that it has to be put in quite a bit of salt in order to help with the preservation process. The amount of salt in curd products varies according to the variety, and the average sodium content of most products can reach 2-3 percent, which is equivalent to 5-7.5 percent salt.

While curd pieces themselves are less salty than curd juice, a large piece weighs around 20 grams and a small piece around 10 grams, the total salt intake is still significant. At 5% salt content, 20 grams of soy bean curd is equivalent to 1 gram of salt.

So, to enjoy the nutritional value and health benefits of curd, it is important to use it as a substitute for salt in all three meals, rather than eating the same amount of salt along with two pieces of curd.

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