From the traditional food point of view, stinky tofu, like other bean products (such as soybean paste, fermented soybean and various fermented bean curd), is a traditional food which is fermented by inoculating mold. This kind of food is easy to digest and absorb, and it also increases the content of vitamin B 12. Vitamin B 12 can promote human hematopoiesis, but its content in general food is very small.

However, at present, because some people are obsessed with the interests and ignore the interests and health of consumers, they have changed the traditional production methods and adopted some chemical methods to simulate stinky tofu. If ferrous sulfate is used, it can produce black color, and together with other odorous substances, it can become stinky tofu. This is quite dangerous, too much iron is very harmful to the human liver, and its odor may be caused by corruption in protein, so it is possible to say that it is carcinogenic.

It is suggested that if you want to eat stinky tofu, you'd better buy it from regular manufacturers; But don't eat more, because the stinky tofu stinks, there is no denying that its odor will have protein's corrupt substances-amines, which can react with nitrite to form nitrosamines (strong carcinogens); When eating stinky tofu, it is best to eat more fresh vegetables and fruits, because fresh vegetables and fruits are rich in vitamins, especially vitamin C, which can block the generation of nitrosamines.