Sufu is a traditional soybean fermented product originally created in China. It has various colors such as red, white and blue (smelly bean curd) and flowers. It is popular with the public because of its unique flavor and low price. It is also because of its rich nutrition and diverse tastes. People call it "Chinese cheese."

First, what is better than soy bean curd

The fermented bean curd is a soy product made from soybeans and fermented by microorganisms. Through fermentation, the original soybean odor, flatulence factor and anti-nutritional factors of soybeans are removed, resulting in a variety of alcohols, esters, organic acids and amino acids that have taste and flavor. Compared with soybeans, fermented bean curd has the following advantages:

1. No flatulence Many people will feel flatulence after eating soy, because of the presence of flatulence factors in soybeans, ie glycosides such as raffinose and stachyose. The fermented bean curd is fermented by microorganisms, and these flatulence factors are decomposed.

2. Increased Protein Utilization Proteins contained in soybeans are not easily digested and absorbed. After the enzymatic hydrolysis of microorganisms, a low-molecular-weight peptide mixture is formed, which is easily digested and absorbed, and the digestibility of protein in the fermented soybeans is increased from 65.3% of soybeans. Up to 96%. A large number of studies have shown that the amount and performance of the protein contained in the fermented bean curd can be completely comparable to animal foods and contain no cholesterol. Therefore, fermented bean curd is a healthy food containing high protein.

3.B vitamins increase due to the role of microorganisms, vitamin B2 content in fermented bean curd is second only to dairy products, 6 to 7 times higher than tofu; vitamin B12 is second only to animal liver. For those who eat vegetarian food, regular consumption of fermented bean curd has the effect of preventing pernicious anemia and senile dementia; the content of vitamin B1 and niacin (also known as niacin) is also higher than that of ordinary foods.

4. Increased isoflavone activity Soybean isoflavone is a mixture of polyphenols, has antioxidant activity, can prevent and inhibit leukemia, has anti-tumor efficacy, especially in the prevention and treatment of breast cancer and prostate cancer. Studies have shown that soybeans are washed with water to reduce the content of isoflavones, but fermentation does not affect its content, and can change the type of isoflavones. In unfermented soy products, isoflavones are mainly present in the form of flavonoid glucosides, and the fermented fermented bean curd is hydrolyzed by fungal enzymes to make a large amount of glycosides hydrolyzed into free isoflavone glucosides, and the free glycosides have Broader and stronger antibacterial, antioxidant, and estrogen-like activity. These glycogens have good solubility and low viscosity, gel formation resistance and can be effectively absorbed by the intestine.

5. Lowering cholesterol The fat in the fermented bean curd is unsaturated fatty acid, and it does not contain cholesterol itself. A large number of experimental animal studies have shown that the protein hydrophobic component in the fermented bean curd can bind with cholic acid and reduce cholesterol absorption and cholate reabsorption in the animal. . Many studies in animals and humans have also confirmed that this protein has cholesterol-lowering effects, so it is more healthy than high-cholesterol cheese.

II. Tips for eating fermented bean curd

The fermented bean curd has a high salt content. Most people use it to eat porridge, but it can also be used to cook unique dishes. For example, in the case of roasting meat, tofu, oysters, white rice, Chinese cabbage, and stewed eggs, the use of salt instead of fermented bean curd will not only be delicious but also increase the nutritional value. If you eat it on a white hoe or slice bread, it will taste different.

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