From the raw materials of sufu, it can be seen that the vegetable protein content in sufu is high, accounting for 15%-20%. Because of microbial fermentation and decomposition, it becomes an amino acid that is more easily digested and absorbed by human body. 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 role of sufu
From the nutritional value of sufu, we can see that the content of protein, vitamins and minerals in sufu is relatively high, which is easy to be digested and absorbed by human body, so it can supplement the nutrition needed by human body. Moreover, 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 the blood.
Third, the disadvantages of eating fermented bean curd regularly:
1. After ingesting protein, it will be decomposed into nitrogen waste after metabolism, and then excreted by the kidneys. However, the renal function of most elderly people will drop a lot. If they 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 can damage endothelial cells in arterial wall, which makes cholesterol and triglycerides easy to deposit on arterial wall and promotes the formation of arteriosclerosis.
3. In the process of making sufu, the saponin contained in beans will accelerate the excretion rate in the body. If you eat a lot of fermented bean curd for a long time, it will lead to iodine deficiency.
4. Sufu is rich in purine. The main cause of gout is the disorder of metabolism, which causes uric acid to participate in the disease. Therefore, patients with gout eating more fermented bean curd will aggravate the degree of gout.