Sufu is fermented from dried bean curd. There is almost no loss of various nutrients in tofu, but it has increased: for example, protein has become more digestible peptides and amino acids, and its taste is more delicious. Among these peptides, some active peptides are beneficial to control blood pressure, because some studies have found that they can inhibit the activity of angiotensin converting enzyme (ACE) I.
Minerals in soybeans are easier to absorb. Soybean originally contained a lot of phytic acid, which greatly hindered the absorption of minerals. However, during fermentation, mold had "killed" it, which made the minerals such as iron and zinc with low absorption rate in soybean more easily absorbed by human body.
The vitamin content is richer. A considerable amount of B vitamins will be produced by vitamin B fermentation, and microorganisms will combine to form vitamin B 12 that is not found in general plant foods, which makes up for the shortcoming of low vitamin content in tofu (squeezing water after ordering brine will lose a lot of B vitamins). Vegetarians often eat fermented bean curd to prevent pernicious anemia.
Therefore, sufu is called "soybean cheese". In some indicators, sufu is even better than cheese, because it has low saturated fat content and no cholesterol, and it also contains soybean isoflavone, a unique health care component in soybeans. After full fermentation, it can promote the absorption and utilization of soybean isoflavone and increase its antioxidant effect.
However, sufu also has its own shortcomings-high salt content. Every 100g of sufu contains 309 1mg of sodium, which is equivalent to 8g of salt. No one can be greedy. There is a scientific way to eat. Cooking with sufu instead of salt, such as delicious and healthy sufu chicken wings, can not only control the amount of salt, but also enjoy the nutrition and delicacy of sufu.