Is Fermented Bean Curd a cardiovascular killer with high salt content? Eating right can also benefit the three highs, pay attention to this

Fermented Bean Curd is a traditional folk snack. It is pickled with tofu, salt and other seasonings. It has a history of thousands of years in China.

Generally fermented food contains a lot of amino acids and some easily absorbed nutrients, but some people say that Fermented Bean Curd curing will bring a lot of harmful substances and high salt content. Is it good for health or harmful to eat Fermented Bean Curd?

From the nutritional point of view, Fermented Bean Curd is indeed a good food. In the production of Fermented Bean Curd, specific fungi will use the nutrients in Fermented Bean Curd to produce peptidase or protease, which can effectively decompose protein into free amino acids or short peptides. These peptides are more conducive to digestion and absorption, and increase the utilization of protein in tofu.

Fermented Bean Curd itself does not contain cholesterol, but contains a certain amount of unsaturated fatty acids. Unsaturated fatty acids can help reduce blood cholesterol concentration, which is beneficial to cardiovascular health.

Among them, soybean protein peptide can promote fat metabolism, reduce blood pressure and lipid, and alleviate the symptoms of cardiovascular disease to a certain extent. Fermented Bean Curd also has vitamin B2, which is lack of other plant food, and its special flavor can promote appetite.

In addition, as a bean product, Fermented Bean Curd also contains rich and easy to absorb calcium, and many beneficial nutrients.

But salted food inevitably has a disadvantage, that is, the existence of nitrite. However, the nitrite content changes gradually when the food is pickled. During the 4-8 days of pickling, the content of nitrite is the highest, and then it begins to decrease gradually. After about a month, there is little nitrite. The human body has enough ability to discharge this point, which will not harm human health.

In the future, as long as Fermented Bean Curd is preserved properly, it will not cause mildew and nitrite and other toxic substances.

However, we can not rely on eating Fermented Bean Curd to get these nutrients, because in addition to nitrite, the salt content in Fermented Bean Curd is more worrying.

In addition, a piece of ordinary Fermented Red Bean Curd is about 10g. According to the experimental data, the salt content of this Fermented Bean Curd is up to 1g. The daily salt intake of each person is 6G, so in order to eat Fermented Bean Curd healthily, under the premise of normal diet, it is better not to eat more than half a piece of Fermented Bean Curd every day, and do not touch too much Fermented Bean Curd soup or add Fermented Bean Curd soup when cooking.