Is tofu curd bad for you?

We call it "bloodless meat" in China, "plant-based meat" in America, and "plant-based milk" in Europe, which seems to sound like a pretty good food. Tofu curd sounds like a pretty good food. However, many Food Talk readers have heard that eating tofu milk can be harmful to the body. So who is right and who is wrong? Let's get to the bottom of it!

Bean curd milk is a traditional fermented soybean product in China, which is a cheese-type product using microbial fermentation. [1]Soybeans, the fermented raw material for tofu milk, are inherently high in nutritional value.For example, the protein content is rich, five times that of rice and one times that of lean meat; the composition ratio of amino acids is similar to that of the human body; and the content of calcium, phosphorus and iron is relatively high.But soybeans don't digest these nutrients very well.Mainly because soybeans containProtease inhibitors affect protein digestion and absorptionand the containedPhytic acid, on the other hand, binds to trace elements such as calcium, phosphorus, and iron, thereby affecting absorption.。

Talking Food believes that tofu milk is a better way to utilize soybeansWhat's that supposed to mean? What does that mean? Actually.During the fermentation process of tofu milk, it can effectively eliminate the anti-nutritional factors of soybeans and improve the digestion and absorption of nutrients.. According to relevant data, the amino acid content in tofu milk is also numerous and complete. Don't believe me? (See the table below.) [2]

From the data in the table, we can see that tofu milk contains a large variety of amino acids, especially essential amino acids that cannot be synthesized by the human body are also quite abundant. In addition, during fermentation, microorganisms hydrolyze soy protein to turn it into a kind of easily digested and absorbed peptide - soy polypeptide, which has the following propertiesPromotes lipolysis、energy metabolism、Prevention of obesityand other effects. Tofu milk also contains beneficial substances such as soy isoflavones and soy saponins, which have aAnti-cancer, cardiovascular disease prevention, anti-lipid oxidationetc. In addition to the "good stuff" mentioned above, the fermentation of curd produces something that plant foods do not contain-vitamin B12. Because of this property, fermented soybean products such as tofu curd and soybean juice are especially good forvegetariansLa!

Having said that, I'm sure readers have an answer in mind. In factTofu curd isn't as bad as people think.However, it is important to note that tofu milk is mostly used as a flavoring in our daily lives. However, it is important to note that tofu milk is mostly used as a flavoring in our daily lives, which means that the amount of the above mentioned beneficial substances contained in the tofu milk we consume is very small, and we should not think that eating tofu milk will have weight loss, antioxidant effects, and so on.In fact, the intake of tofu milk alone is not enough to make a difference. On the contrary, if you eat too much will cause excessive salt intake, which will cause harm to the human body. The Chinese, in all things, emphasize a "度"We need to grasp this word in order to eat well and be well fed!

bibliography

[1] Li Youjun. Bean curd is a high-quality food with scientific utilization of soybean[J]. China Brewing, 1997,(04):1-3+14.

[2] Zhang Xuemei,Pu Biao. Research overview and development prospect of curd[J]. Food and Fermentation Industry,2005,(05):94-97.

Author: Zeng Qilin Zhao Lichao

Thanks for the invitation. Bean curd milk, undoubtedly one of the most common meal foods in our life, has been loved by people from all walks of life as an outstanding species of fermented soybean food. Bean curd milk is a fermented soybean product unique to our country, and its production process mainly involves grinding, pulping, and pressing the beans into tofu, creating a special environment to make them grow hair, and fermenting them to make bean curd milk with a "unique" aroma. For tofu milk, there are various rumors circulating in the community, some say it is good, some say it is bad, and there are even people who say that eating tofu milk is easy to induce cancer. In fact, please take a fair look at tofu curd.

Bean curd has long been known as "Chinese cheese", a representative fermented soybean product.

Is consuming curd bad for you?

Many people say that curd contains a large portion of nitrite substances, consumption is easy to cause cancer, this theory is completely unreliable, please look at it scientifically.

There are people say, tofu milk contains a lot of mold substances, after eating easy to be poisoned, this is more of a strange speech, completely rumors, although the tofu milk in the production and processing process there is mold fermentation, but it does not mean that it contains mold substances exceeded, please do not think out of thin air.

The biggest problem with eating tofu curd regularly:

As tofu milk in the processing of the production process will add a certain amount of salt, so the tofu milk itself belongs to the high salt food, which contains more sodium ions, because of this, many people put the tofu milk itself as a meal ingredients, but if you often eat tofu milk, if you often use the tofu milk meal, it is very easy to intake of excessive salt substances, which will increase the high blood pressure, lack of calcium problems, stomach cancer and other diseases. This will increase the chance of high blood pressure, calcium deficiency, stomach cancer and other diseases.

Therefore, the biggest problem with eating tofu milk is that it contains too much salt.

Tofu curd, nutrient dosage aside, is actually good food.

Putting aside the premise of dosage to look at, what are the health benefits of eating curd?

• B vitamins are very rich and have a positive effect on the body:
  

Bean curd is rich in B vitamins, such as B2, the content of vitamin B2 in bean curd milk is second only to dairy foods, and 6-7 times higher than tofu, and the content of vitamin B12 is second only to animal liver, moderate consumption of bean curd milk is very effective for the supplementation of these substances, and the consumption of the prevention of anemia, skin problems, and a variety of B-nutrient deficiency problems.

• Improve protein utilization of soy products:
  

Compared to tofu, the protein utilization and absorption of curd milk will be higher. When tofu is made into curd, peptides and free amino acids are produced in it, which promotes the absorption of proteins.

• Appetizing and enhancing appetite:
  

Tofu curd, which has long been called a down-home food, has its own special flavor, and when eaten in moderation it can stimulate the appetite and promote eating, in addition to serving as an appetizer in itself.

Of course tofu milk contains more salts and should be consumed in a healthy way:

• Serve in limited quantities and lightly:
  

For tofu milk, contains too much salt substances, although nutrients, consumption must be limited, it is not recommended that you eat all the time, sometimes under the meal can be.

• It's okay to use tofu curd in dishes and dips, but reduce the amount of salt you add:
  

Many people like to use tofu curd in hot pot dips or tossed gazpacho, and you can do so, but reduce or do not use salt in the same dish.

• Tofu curd, which is not recommended (much) for some people:
  

For people who have high blood pressure, please strictly limit the consumption of curd; for people who have a bad stomach or gastric ulcers and other diseases, you should also control the intake of curd; for people who are allergic to soy foods, refuse to eat curd, to avoid giving your body trouble.

Bean curd milk, a good food, bean fermentation, both unique flavor and good nutrition; the so-called greater harm does not exist, reliable consumption, moderate + safe, to your meal under the next meal.

Note: Wang Silu original content, I hope to help you; images from the network, if any infringement, please contact to delete.

First of all, thank you for your question.

The question of whether or not tofu milk is harmful to the body may be doubted in the minds of many people. The following is a brief introduction to the bean curd milk we often eat. Bean curd, also known as bean curd milk, is China's traditional Han Chinese folk food handed down for thousands of years, because of its good taste, high nutrition, smells like a smell, eat a special flavor by the Chinese people and Southeast Asian people's favorites, is an enduring delicacy.

Milk belongs to soybean fermented food. The absorption rate of human body for protein in soybean fermented food can reach 95%, which is much higher than that of unfermented soy protein; moreover, due to the action of microorganisms in the process of fermentation, it produces a lot of enzymes and vitamins beneficial to human body (especially B vitamin VB12), which are all beneficial to human body. Bean curd is our original condiment, there are red bean curd, green bean curd, white bean curd, soy bean curd, fancy bean curd and other varieties, it can be eaten alone, but also can be used to cook dishes with unique flavor. Don't look at the appearance is not very eye-catching, if we talk about the nutritional content, these things are really not simple.

Bean curd, flat in nature, sweet in flavor. The ingredients are similar to tofu. It has the effect of appetizing, eliminating food and regulating the middle. Can be used for the disease after the food does not smell, children's food or chancre abdominal distension and so on. Bean curd is rich in zinc and vitamin B, often eaten not only to supplement vitamin B12, but also to prevent Alzheimer's disease. The protein in curd is twice as much as that of tofu and is so easily digested and absorbed that it is called Oriental cheese. Curd is rich in plant protein, after fermentation, protein decomposition into a variety of amino acids, can be directly digested and absorbed. It also produces yeast and other substances, so it can strengthen the spleen and nourish the stomach, improve appetite and help digestion. In summary, as long as it is a regular channel to buy the brand of tofu milk you can rest assured that you can eat.

I hope the above answer can help you.

The authoritative interpretation of Pharmaceutical Affairs, unauthorized reproduction, plagiarism will be punished.

Who is more nutritious, curd or tofu?

Curd is really no stranger to Ergo, when I was a kid my grandmother's house used to make homemade spicy curd, every time after making curd we had to have a curd with rice, this deliciousness is still unforgettable! Nowadays, with the development of food technology, people's demand for different flavors of curd, also derived from different flavors of curd, but in the purchase of curd, whether you will also have these doubts?

Is curd a nutrient-less substance that's better to buy than tofu?

Is curd a nutrient-less substance, and is it better to buy fermented curd than fresh tofu? I believe that many friends have this misconception about curd, but Ergo is here to tell you that curd can be said to be derived from tofu, belonging to the fermented soybean products, slightly better than the health benefits of tofu.

First of all, let's take a look at how the curd is made, the basic raw material for making curd is soybeans, the production of soybeans into tofu first, followed by the inoculation of the corresponding strains of fungus on the block of tofu, and then salt to pickle, and then add a variety of chili peppers, red currant, sugar and other ingredients made of juice to flavor, and then finally bottled smothered in a couple of months to be eaten.

In this process, fermented curd retains almost all the nutrients of tofu, and the protein after fermentation into peptides and amino acids, easier for human digestion and absorption, mineral calcium, magnesium utilization also increased, B vitamins than tofu to be much more, even tofu in the soy isoflavones in curd in the free form is also more conducive to the human body to digest and absorb, so do not buy only! So do not just buy fresh is the best, tofu milk nutrition is better oh!

Curd is too high in salt and tends to raise blood pressure, don't buy it?

Familiar with the production process of curd friends know that curd after mold inoculation needs to be salted, indeed, curd is quite a lot of salt, look at the ingredient list we know that the general curd sodium content between 2% -3%, that is, the salt content of 7% -7.5% between, if a piece of curd 20 grams, then the salt content of about 1 grams, indeed, not low, and now say that we need to eat a low-salt diet, curd is so salty! The fact is, you don't have to worry about it. In fact, you do not have to worry, the amount of salt mainly depends on the total amount of salt in a day, and then curd protein is broken down contains some active peptides, which is conducive to the control of blood pressure, the adult daily salt as long as the amount of salt is controlled within 6 grams, not only harmless to the body, but also beneficial to the body.

The red color in red curd is dyed with coloring, don't buy this curd?

Now on the market there are many varieties of curd tastes, we generally buy according to their own hobbies, but the red curd seems to have been the most popular varieties, but due to the food safety issues continue to pop up, many people have a lot of questions about the safety of the color in the red curd, doubt whether it is a dyeing of the curd and do not dare to buy, here the second brother wants to tell you is that the red curd is indeed dyed with coloring, but with erythrocyanin, it belongs to the natural coloring produced by the red curd bacteria, so there is no need to worry too much. However, it is red curd pigment, which is a natural pigment, produced by the red curd bacteria, harmless to the human body, so there is no need to worry too much.

Soy products are nutritious food we should eat every day, we buy tofu, dried tofu, shredded tofu do not forget that there are more nutritious and delicious tofu milk oh! In fact, life is like this, a variety of flavors to try to not waste life walk ah!

This article is an original article for the second brother, author: Yao Jie, reproduced, please indicate the source, the second brother, your side of the shopping consumer guide experts

In our people's table, curd milk is a common food, many people like to eat it. But there are many people think that curd is a kind of similar pickles like unhealthy food, in fact, not, curd although there is a high salt problem, but it also has a high nutritional value and contains soy isoflavones and other health components. As a kind of soybean fermentation product, curd not only has a variety of physiological active substances contained in the soybean itself, but also due to the fermentation of microorganisms, produced a number of soybeans do not have physiologically active substances, to improve the health effects of some physiologically active substances, so that curd is more nutritious and health care functions.

However, curd contains salt and purine amount is generally high, hypertension, cardiovascular disease, gout, kidney disease patients and peptic ulcer patients, it is advisable to eat less or not eat, so as not to aggravate the condition. There are also the following points to note, such as:

First, now the market business in the interests of the inculcation of change in the traditional production methods, too much intake of iron is likely to cause cancer.

Second, tofu milk must be put in a lot of salt to help preservation, if calculated according to the 5% salt content 20 grams of soy sauce tofu contains 1 gram of salt, tofu milk too much salt will make the human body's kidney metabolism function decline.

Third, tofu milk in fermentation is very easy to be contaminated by microorganisms, there is a great danger to the body, consumption should also pay special attention to their physical condition is suitable for eating tofu milk.

Therefore, in the future, we must consume tofu milk according to the individual's health condition, moderate use. In the purchase of milk, but also need to pay attention to, must find regular good reputation better business, but also need to learn more to identify the milk is normal knowledge.

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Tofu milk is fermented tofu, his nutritional value is similar to tofu, rich in protein, and belongs to the plant sources of high-quality protein, but after fermentation, rich in vitamin B12, for vegetarians should be moderate to increase the intake of fermented foods, including tofu milk.

We eat tofu curd, mainly because we like its unique flavor, coupled with the relatively salty, suitable for mixing vegetables or with rice or steamed bread and so on, more down to earth. However, tofu curd is very salty and belongs to the typical high salt food, so it can not be called a healthy food, if you eat, should be a small amount.

We had tofu milk in our house before, someone gave it to me and I still liked it, but I ate it for a long time because it was quite salty. Then we had another jar, put it in the fridge, never opened it, and had to throw it away after the expiration date.

In addition, there is a kind of stinky tofu, to ask the stink to eat incense famous, the same, after high temperature frying, produce some carcinogenic substances, it is not health food, just some people love this bite, occasionally eat a little bit of no harm.

Author: Liu Changwei, nutritionist of Nanjing Children's Hospital, Chinese registered dietitian, popular science writer. His representative works include "What to eat every week with complementary foods", "Don't be picky about what you eat and grow taller", and "Baby feeding guide by age". For more popular science knowledge, please continue to pay attention to my headline "children's nutritionist Liu Changwei".

Bean curd milk, as one of the traditional Chinese specialties of fermented soybean products, is rich in nutrients and is not harmful to the body. The main concern for some people is the amount of salt contained in tofu curd, which can also increase the risk of high blood pressure. For people with high blood pressure: daily salt intake should not exceed 5 grams, and other general population should not exceed 6 grams.

Every 100 grams of curd contains about 12 grams of protein, which is easily digested and absorbed by the body.

The fermentation of curd by various microorganisms solves the problems of antioxidant factor and flatulence factor that soybean itself carries and enhances the digestibility and absorption rate and biomass price of soybean itself, and its own nutritive value is also improved. At the same time, there is also a point where the water-soluble proteins in the protein of curd are increased and the alkaline proteins are reduced so that the protein digestibility of curd reaches more than 90%.

In the morning as the presence of flavoring, a piece of curd within the enough to meet our body's needs of vitamin B, hydrolyzed proteins, and free amino acids and other nutrients, appropriate consumption of curd is to the body is not harmful, but if you breakfast, lunch, dinner three meals come on a piece of curd, sodium intake exceeds the daily recommended 6 grams for adults, it is not quite recommended, everything too much you and not too much.

(Note: Pictures from the network, if any infringement, please contact to delete, thank you!)

Bean curd milk is a fermented soybean product, which is generally a pickled fermented soybean product obtained from tofu made from soybeans, fermented by fungi (Rhizopus and Trichoderma, etc.), and then pickled with salt. The specific fungal fermentation process does not produce toxic or harmful substances, but only breaks down some of the proteins into amino acids and produces some of the special flavor substances, therefore, tofu milk is safe and non-toxic in the first place.

After fermentation and marination, tofu curd still retains most of the nutrients in tofu, therefore, like tofu, tofu curd is also rich in high quality proteins and calcium, plus the fermentation process will produce some additional B vitamins (such as Vitamin B12) in addition to breaking down some of the proteins into amino acids, which improves the overall digestion and absorption of the proteins. Compared to tofu, the nutritional value of tofu milk has increased.

But tofu curd also exists a health hazard, is too much salt, too much salt intake will increase the risk of high blood pressure, stomach cancer and stroke, the Chinese Nutrition Society suggests that the average adult daily salt intake should be controlled within 6 grams, but the actual 2012 survey shows that the average salt intake of the country is as high as 10.5 grams. Check the nutritional composition table can be seen, each hundred grams of red bean curd contains 3091mg of sodium, equivalent to about 8 grams of salt sodium content. Therefore, the biggest risk of tofu curd is high salt. Of course as a condiment, if a small amount of curd is used to replace some of the salt or soy sauce (soy sauce also contains sodium), that's fine, but if you eat more and don't pay attention to reducing your salt intake, it's harmful to your health.

Nowadays, there is also a low salt curd available in supermarkets which is slightly less salty. Especially high blood pressure patients who love curd are advised to prefer this low-salt curd.

The benefits are not mentioned here, but curd is easily contaminated by microorganisms after fermentation, so just don't eat too much of it. Curd contains a relatively high amount of salt and purine, so patients with high blood pressure, cardiovascular disease, gout, kidney disease and peptic ulcer patients, should eat less or not eat.

Bean curd milk is a traditional food with Chinese characteristics, which is made from fermented soybeans. During the fermentation process, the absorption and utilization of protein is higher compared to unfermented soy products, and after fermentation, VB12, which is only found in animal foods, is produced, and the content of other B-complexes also increases. After fermentation, the absorption and utilization of minerals is also increased. And fermented food itself facilitates digestion and absorption. These are the advantages of curd.

After saying the advantages of curd say the disadvantages.

But curd also suffers from one of the most important problems which is high salt content. So this is the biggest health hazard of curd eating too much of it can easily induce the risk of high blood pressure.

Curd is healthy to eat and tends to be harmful.

Eating curd with reduced salt and in controlled quantities is still a very good choice as a garnish for the table. Including the use of curd in the preparation of dishes should also remember to reduce the salt themselves.

To summarize is that do not move to the curd on the harmful to the body of the hat, eat less, reduce salt, curd is still a very good healthy specialty food.