The fermented bean curd is also considered to be a special Chinese food. It is very delicious with porridge. However, many people believe that fermented bean curd is an extremely unhealthy food. In fact, it is not harmful to the human body. In addition, it has high nutritional value and has many benefits to the human body. Let's look at it together.
1, to control blood pressure
For example, proteins have become more easily digestible peptides and amino acids, taste more delicious. Among these peptides, there are also some active peptides that are beneficial for controlling blood pressure, because studies have found that they can inhibit the activity of angiotensin-converting enzyme (ACE) I.
2, better absorption of minerals
Calcium, magnesium, iron and other minerals not only have not been reduced, but their bioavailability has also increased. Soybeans originally contained a lot of phytic acid, which is very much impeding the absorption of minerals. However, the mold has been “dried†by the mold during fermentation. .
3, easier to digest
The ingredients that hinder protein digestion are also cleared by mold.
4, will not flatulence
Many people will feel flatulence after eating soy, because of the presence of flatulence factors in soybeans, namely glycosides such as raffinose and stachyose. The fermented bean curd is fermented by microorganisms, and these flatulence factors are decomposed.
5, increase protein utilization
The protein contained in soybean is not easy to be digested and absorbed. After the enzymatic hydrolysis of microorganisms, a low-molecular-weight polypeptide mixture is formed, which is easily digested and absorbed, and the digestibility of protein in the fermented bean curd is increased from 65.3% of soybean 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 health food containing high protein.
6, B vitamins increase
Due to the action of microorganisms, the content of vitamin B2 produced in fermented bean curd is second only to dairy products and is 6 to 7 times higher than tofu; vitamin B12 is second only to animal liver. For those who often eat vegetarian food, regular consumption of fermented bean curd has the effect of preventing pernicious anaemia and senile dementia; vitamin B1, niacin (also known as niacin) content is also higher than the average food.
7. Increased isoflavone activity
Soy 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.
8, lower cholesterol
The fat in the fermented bean curd is unsaturated fatty acid, and it does not contain cholesterol. 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 the absorption of cholesterol and reabsorption of cholic acid in animals. 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.
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