Are curd, stinky tofu and tempeh really healthy?

Are bean curd milk, stinky tofu and tempeh the best flavors on earth, or are they problematic foods?
Chinese food culture is profound, and many diets can be said to be a combination of delicious and nutritious. There is also no lack of special foods. In life, tofu milk, stinky tofu, tempeh …… so many changed the flavor of fermented soybean products, delicious at the same time, there are a lot of people worried about “stinky brine”, “unhealthy”. Tofu milk, stinky tofu, tempeh …… these things, in the end is the taste of the world, or problem food? Can we middle-aged and elderly people eat it or not?
Bean curd after mold fermentation
Antioxidant is good for Alzheimer’s
Curd is called “Chinese cheese” by foreigners. During the process of making curd, there is little loss of nutrients from the raw materials, but instead a variety of alcohols, esters, organic acids and amino acids are produced that have a delicious flavor and aroma, which is better for the body.
Bean curd is a fermented soybean product made from tofu that has been fermented with specific molds and then marinated with salt and various spices. Whether compared with cheese or its raw material, soybean, curd has unique nutritional advantages.
1.1 Soybean isoflavones activity increases, cancer prevention and antioxidant soybean fermented into curd, which increases the activity of soybean isoflavones, has a strong antioxidant effect, is conducive to scavenging the body’s free radicals and prevent lipid peroxidation, cardiovascular disease and certain tumors also have a certain preventive effect.
1.2 Reduce cholesterol curd contains unsaturated fatty acids and does not contain cholesterol. Experiments show that curd has the effect of lowering cholesterol and is more beneficial to health than high cholesterol cheese.
1.3 Increased protein utilization The protein contained in soybeans is hydrolyzed by the enzymes of microorganisms to produce many small molecule peptides and free amino acids, which are easily digested and absorbed.
1.4 B vitamins increase, prevention of anemia and Alzheimer’s disease due to the role of microorganisms, curd produced in the content of vitamin B2 is second only to dairy products, than tofu is also 6 to 7 times higher; the amount of vitamin B12 is second only to animal liver.

Tofu curd has a big drawback: it is salty and has a lot of sodium. The general population is advised to take a small amount of curd or low-salt curd to make juice and then into the dish.
Tempeh fermented and dried soybean thrombolytic first bean, nutrition is comparable to beef
The black beans or soybeans are used as raw materials, after some washing, steaming, cooling and then put into the tank fermentation, salting, and finally dried into the sun, according to the addition of salt or not divided into two kinds of salty and light.
Tempeh is an indispensable condiment and dish on the table. Tempeh has many benefits for the elderly, and has been known internationally as a “nutritious bean”, which not only improves appetite, dispels wind and cold, but also prevents cerebral thrombosis and Alzheimer’s disease.
Tests have proved that the nutrition of tempeh is almost equal to beef, tempeh contains 39.3% protein and beef is 22.7%, fat content of tempeh is 8.2%, beef is 4.9%, the most important thing is its effect on blood clots.
There is also a claim that tempeh contains a large amount of urohormones that can dissolve blood clots, which can effectively prevent the formation of cerebral blood clots. In short, eating tempeh is effective in improving blood flow to the brain and combating Alzheimer’s disease.
Tempeh is made by first steaming high-quality soybeans or black beans, then inoculating them with specific molds for fermentation, and finally drying them to make them, which are divided into two types of salty and light according to whether salt is added or not.

It is important to note that even if tempeh is good, it should not be eaten in large quantities, with 50 grams per day being appropriate. Also, a lot of salt is added during the processing of tempeh, so if tempeh has been added to a dish, you should reduce the amount of salt used in cooking.
Stinky Tofu Big Tofu Fermentation Smells Stinky, Eats Tasty
What is stinky tofu all about and is it nutritious? There are rumors that the “stinky brine” used to make stinky tofu is “fecal water” and “chemical agents” that are harmful to your health. This is certainly not true!
Modern production of “stinky brine” is microbiologically and quality-controlled: stinky brine is mainly based on amaranth, mustard greens or other vegetables, plus the protein contained in dried tofu, which creates a stable fermentation environment for lactic acid bacteria, and safety is guaranteed.
Stinky tofu can be divided into fermented and non-fermented according to the process: fermented stinky tofu is fermented on the basis of tofu, and the odor mainly comes from microorganisms such as sulfide and indole produced by fermented proteins (molds or lactic acid bacteria).
For non-fermented stinky tofu, the odor comes from the stinky brine. Stinky brine is mainly a stable lactic acid bacteria fermentation environment based on amaranth, mustard or other vegetables.
01 Proteins are broken down, tastes fresher and better digested Proteins in tofu are broken down to produce more easily digested and absorbed amino acids, some of which are is the source of the food’s fresh flavor, with a fresh taste, so it will taste good.

02 Nutrition has increased or decreased tofu’s various nutrients in the stinky tofu, almost no loss, on the contrary, there will be an increase, for example: soy isoflavones after fermentation into a free form, more conducive to be absorbed by the human body and the use of the role of stinky tofu is also rich in plant-based lactic acid bacteria, and these bacteria are conducive to enhance the body’s immunity.
Eat stinky tofu in moderation is good, and do not worry about eating feces, those stinky tofu is with fecal water, chemical agents soaked out of the rumor is even more do not believe.