In fact, sufu is a kind of bean products, and it also inherits the nutritional value of nutritious soybean food, such as rich calcium, protein and various minerals. Moreover, sufu belongs to fermented bean products, as well as tofu, natto, douban, lobster sauce and so on, and there are not many kinds.
Tofu is a kind of bean products. Its raw materials come from friends infected with Helicobacter pylori in soybeans and friends with abnormal renal function. It is also necessary to limit the intake of high-sodium foods such as fermented bean curd, because Helicobacter pylori likes to breed in a high-sodium environment, and some people with abnormal renal function need to strictly limit the intake of sodium. Such people should not eat fermented bean curd.
Tofu is a kind of bean products, and its raw material comes from soybeans. The content of protein in tofu is high, about 12% ~ 22%. These protein are easy to digest and absorb, and the digestibility can be as high as 96%. Protein contained in bean products is different from other plant foods, belonging to high-quality protein, comparable to protein in meat food, and contains no cholesterol.
Therefore, sufu, like other bean products, is a healthy food that nutritionists admire, so sufu, like other bean products, is a healthy food that nutritionists admire. In the production process of sufu, protein and vitamins which are more easily absorbed by human body are decomposed by mold fermentation. Protein is broken down by enzymes into more valuable amino acids. Microorganisms decompose phytic acid in beans and improve the absorption rate of minerals such as iron and zinc.
Sufu is delicious, but don't eat too much. Red sufu contains a lot of salt and purine. Patients with hypertension, cardiovascular disease, gout, nephropathy and digestive tract ulcer should eat less or not, so as not to aggravate the condition.
Fermented sufu is easy to be contaminated by microorganisms in the production process, resulting in sulfide harmful to human body. Eating too much stinky fermented bean curd has a bad effect on the body and is harmful to health.
The color and flavor of fermented bean curd can be divided into red fermented bean curd, white fermented bean curd, green fermented bean curd, big fermented bean curd and fermented bean curd with various colors. If no pigment is added, it is white sufu; If monascus is added, it is red fermented bean curd; If sauce koji is added, it is sauce fermented bean curd; If spices such as pepper, spices, wine, sugar and fragrant grain are added, fermented bean curd with various colors can be made.
Fermented bean curd does have many benefits to human body, but it also has disadvantages, that is, high salt content. Because in the process of making sufu, more salt is needed to prevent corrosion. Generally speaking, the salt content of sufu is 5-8%, and the salt content of a 20g piece of sufu is about1.5g..
The content of salt and purine in sufu is high, and the content of salt and purine in sufu is high in patients with hypertension, cardiovascular disease and gout. Patients with hypertension, cardiovascular disease, gout, kidney disease and digestive tract ulcer should eat less or not, so as not to aggravate the condition. Fermented Fang Qing (stinky tofu) is easy to be contaminated by microorganisms, and sulfide will be produced during processing. If you eat too much stinky fermented bean curd, it will have a bad effect on your health.
Sufu is called "soybean cheese". In some indicators, sufu is even better than cheese, because it has low saturated fat content, no cholesterol, and contains soybean isoflavone, a unique health care ingredient in soybeans. Moreover, after full fermentation, it can promote the absorption and utilization of soybean isoflavone and increase its antioxidant effect.