Nutritional value of tofu milk

Introduction: Fermented bean curd is a kind of original condiment in China, including red fermented bean curd, green fermented bean curd, white fermented bean curd, fermented bean curd with sauce and colored fermented bean curd. It can be eaten alone or used to cook dishes with unique flavor. Although the appearance is not so good, these things are really not simple when it comes to nutrients.

We are used to eating big fish and meat, and occasionally miss the taste of radish and pickles. They are simple and not greasy, and they taste good. Tofu is a kind of kimchi. And the nutritional value of tofu is quite high. Below I will tell you about the benefits of eating tofu brain, but after knowing the efficacy of tofu brain, I remind you to eat it in moderation.

Tofu milk is a common food in life. It is made of small pieces of tofu fermented and pickled. Oriental cheese? Good name. Tofu is also called fermented bean curd and soybean tofu. Among them, Guilin bean curd is the representative of white bean curd, which has a long history and is one of the traditional specialties of Guilin.

What are the nutritional values of tofu?

It is generally acknowledged that tofu milk has high nutritional value. Tofu is rich in protein, carbohydrates, unsaturated fatty acids, calcium, phosphorus and iron, as well as eight essential amino acids, carotene and multivitamins. After eating, it has many functions, such as moistening dryness, invigorating spleen and eliminating dampness. Regular and moderate consumption of tofu milk is helpful to prevent arteriosclerosis, hypertension and rheumatism.

Tofu is a kind of bean product with high nutritional value, and its protein content can reach 15%? 20%, comparable to meat, and tofu milk is also rich in calcium. A large number of oligopeptides will be produced in the processing of sufu, which has many physiological and health functions such as cancer prevention, anti-aging, blood lipid reduction and insulin regulation. Therefore, proper consumption of tofu is very beneficial to health.

After sufu, protein's digestion and absorption rate will increase, and the vitamin content will be more abundant. In addition, tofu milk contains no cholesterol, which can effectively prevent the three highs. It is suggested that friends with "three highs" can eat tofu milk properly, which is helpful to their health.

Some people in life like to eat with pickles and tofu brain for convenience. It's convenient and quick, but it won't take long. This paper introduces that tofu milk has high nutritional value and is beneficial to health after eating, but the premise is to pay attention to controlling the consumption.

From the nutritional point of view, the nutrition of sufu is higher than that of kimchi. Because both of them are high-salt foods, they are not suitable for long-term consumption in large quantities, otherwise it will easily lead to cardiovascular and cerebrovascular diseases and osteoporosis. In daily life, it is suggested that we control ourselves to eat 20 grams of pickles or a piece of fermented bean curd every day.

If conditions permit, it is best to choose products with low salt to prevent the sodium content in the body from exceeding the standard. The nutritional value of tofu milk is shared here, I hope it will help you. Remind consumers again that tofu is fermented and pickled food, and you can't be greedy.

Main efficacy of sufu

Sufu is flat and sweet. Contains ingredients similar to tofu. Has effect in stimulating appetite, promote digestion, and regulating middle energizer. Can be used for treating dyspepsia after illness, dyspepsia or malnutrition in children, abdominal distension, loose stool, etc. Using tofu milk well can make cooking more diverse and taste more layered. In addition to serving meals, it is also often used for dipping sauce and meat processing in hot pot, ginger duck, mutton stove, noodles, bread and so on.

Sufu is usually not only a delicious side dish, but also a seasoning in cooking, making all kinds of delicious dishes. For example, steamed bacon with fermented bean curd, steamed eggs with fermented bean curd, stewed carp with fermented bean curd, stewed tofu with fermented bean curd and fermented bean curd. For example, delicious fermented bean curd is to roast the skin of the whole meat on the fire and put it in water to scrape off the burnt part.

Cook the meat in a casserole until it is half crisp, then take it out and cut it deeply on the skin with a knife to make a few small pieces, but don't cut it. Use a few pieces of red tofu, crush more marinade, add some yellow wine to the meat, add onion ginger and the original broth, put it in a casserole, slowly burn it with low heat, and then add rock sugar until the juice is thick. This meat is fat but not greasy, with a fragrant smell and a great appetite.

The content of zinc and vitamin B in sufu is very rich. Regular consumption can not only supplement vitamin B 12, but also prevent Alzheimer's disease. Protein of sufu is twice as big as tofu, and it is easy to digest and absorb, so it is called oriental cheese.

Sufu is rich in protein. Protein is decomposed into various amino acids after fermentation, which can be directly digested and absorbed. It also produces substances such as yeast, so it can strengthen the spleen and nourish the stomach, stimulate appetite, help digestion, preserve health and replenish qi.

Conclusion: The above is the introduction of sufu. After reading it, you should also know something about sufu. This delicious snack is really popular with people. It will pop up on the dining table every once in a while, and you will unconsciously take some with you at every meal. But I suggest you don't eat too often, just in moderation!

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