today’s protagonist- fermented bean curd , I believe everyone is familiar with it.
, because of its good taste, portability, and simple operation, it once became an artifact for everyone.
But at the same time, it has also become the focus of everyone's discussion.
There are mixed opinions about fermented bean curd.
Is a piece of fermented bean curd equal to 12g of salt?
Frequently eating fermented bean curd has mold, which can cause cancer?
news screenshot
Is it healthy to eat fermented bean curd? Is there really mold that can cause cancer? The delicacy of the world is still a health killer. It’s time to know the truth...
Does regular consumption of fermented bean curd really cause cancer?
Fermented bean curd has the word "fu" and the later pickling process. There are many rumors that fermented bean curd is carcinogenic.
Indeed, because most spoiled foods are due to the presence of yellow Aspergillus and nitrite will produce aflatoxins and nitrosamines can cause cancer,Eating spoiled food is a high risk factor for certain cancers such as liver cancer.
However, in fact, the production of fermented bean curd is mainly based on Mucor , as well as a small amount of yeast, Aspergillus, and Penicillium that have been carefully selected by specific methods. The selected beneficial edible fungi will not produce toxins. It is the biochemical changes caused by these beneficial bacteria that promote the hydrolysis of the protein in soybeans, the fermentation of sugars into ethanol and other alcohols, and the formation of organic acids to synthesize complex esters, giving the sufu milk its unique characteristics. The delicate, delicious and supple color and fragrance. Odor is the result of sulfur dioxide volatilizing in the air from the decomposition of protein. Therefore, fermented bean curd smells stinky and tastes delicious.
In addition, nitrite in soybeans is very low, even if the fermentation lasts for several months, it will not bring a lot of nitrite.
Therefore, cannot confuse fermented bean curd with salt and pickles.
In addition, monascus pigment is a natural pigment produced by monascus, which is very safe for the human body. Mucor and red yeast rice are not in the carcinogen list released by the World Health Organization.
Therefore, as long as consumes fermented bean curd correctly, there is no need to worry about carcinogenesis.
I often hear this saying: "Sufu is a pickled fermented product, harmful to the human body?", "A piece of fermented bean curd is equal to 12g of salt?" Is this true or false?
Is a piece of fermented bean curd equal to 12g of salt?
The first thing to know,Strong2strong fermented bean curd is not a high-salt processed food that most people think that tofu is salted, but a soy product made with traditional fermentation technology.
A certain amount of salt is added to the fermented bean curd production process. However, adding salt to fermented bean curd is not only to inhibit the growth of microorganisms and antiseptic deterioration, but to form a unique process.
The salt can separate out the moisture in the tofu and make the tofu cubes hard. It helps to extract the protease from the mucor mycelium and better modulate the flavor and type of fermented bean curd. However, too much salt will affect the fermented bean curd's quality. Flavor.
Therefore, it is not true that a piece of fermented bean curd is equal to 12g of salt on the Internet! The actual salt content of fermented bean curd is far below this level.
According to the "Chinese Food Ingredient List (Second Edition)", it can be seen that every 100 grams of fermented bean curd with different flavors, such as white (fermented bean curd/ bean curd ), green (smelly) The sodium content of tofu) and Hongfang (red tofu) are 2460 mg, 2012 mg and 3091 mg, respectively.
In other words, if consumes about 10 grams of fermented bean curd a day, it is equivalent to taking 0.5-0.7 grams of salt (each gram of salt contains 400 mg of sodium).
What are the benefits of eating fermented bean curd?
Fermented bean curd is made from soybeans, fermented by specific molds, and pickled with salt and various spices. The brewing process has unique advantages in terms of nutritional value and health care.
For example, due to the action of microorganisms,Strong2strong The protein utilization rate in fermented bean curd is improved, and the vitamin B2 produced is much higher than that of tofu.
After fermented soybeans, the activity of isoflavones with strong antioxidant effect will increase. Strong2strong helps to scavenge free radicals in the body and prevent lipid peroxidation . Many studies have shown that the increase The high food intake and frequency of soy isoflavones also have a certain preventive effect on cardiovascular diseases and certain tumors.
In addition, animal experiments have shown that fermented bean curd can reduce cholesterol content. But to meet the 50 mg daily intake recommended by the US Food and Drug Administration for the prevention of coronary heart disease, you need to consume 100 grams of fermented bean curd.
So everyone should remember that the health benefits of food are not only determined by its composition and content, but more importantly, the practicality of the daily diet.
here to remind everyone: maintain a healthy body, have a variety of foods, a balanced diet, and reasonable nutrition.
fermented bean curd, to be precise, it belongs to the category of condiments.
If you like this flavor, you can eat it if you are not allergic to the ingredients.
For people with high blood pressure, they can also eat under the premise of controlling the total sodium intake throughout the day, but they must not eat more just because of the pursuit of health benefits.
What are the precautions for purchasing and storing fermented bean curd ?
fermented bean curd,It is formed by multiplying and producing hyphae of mucor which is harmless to health. It is a kind of beneficial condiment for human body.
, after all, is a kind of microbial fermented food. If is not stored properly, there may be contamination or reproduction of and , or the inherent microbial deterioration and other problems.
Therefore, it is recommended that when buying fermented bean curd, try to choose regular channels, long history, large-scale production products.
When storing at home, pay attention to use clean chopsticks, forks and spoons. If you can't finish the fermented bean curd, tighten the bottle cap in time and store it in the refrigerator.
In the low temperature environment, the metabolism of the flora is slow, so that the fermented bean curd can be stored for a long time.
Remember not to pour wine, sesame oil, white vinegar, etc. into the remaining fermented bean curd for storage. This may cause other bacteria to grow and multiply, and even produce toxins, leading to food poisoning.
In summary
fermented bean curd
is a kind of condiment that is beneficial to the human body
But be careful not to overdo it This article expert: Pa Lize,Chief Physician of Nutrition, former Deputy Director of Chronic Disease Prevention and Health Management Institute of Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-