Is Fermented bean curd a good nutrient or a cancer killer? After years of confusion, I finally have a clear answer

Fermented bean curd is an original Chinese food.From Mantou with Fermented bean curd, Fermented bean curd with porridge to Nanru Steak, Fermented bean curd with sauteed cabbage

Fermented bean curd is an original Chinese food.

From Mantou with Fermented bean curd, Fermented bean curd with porridge to Nanru Steak, Fermented bean curd with sauteed cabbage.

It conquered people's taste buds with its unique flavor, but with the strengthening of people's health awareness, many people questioned the safety and nutrition of Fermented bean curd.

So will Fermented bean curd cause cancer and have nutrition? Today, Dr. Zhu Qin, Deputy Director of the Nutrition Department of Zhejiang Hospital, will tell you the answer.

01

Can Fermented bean curd cause cancer?

Is it science or rumors

Some people say that Fermented bean curd can cause cancer, because in the process of tofu corruption, it will produce aflatoxin and nitrite, increasing the risk of cancer such as liver cancer. For some corrupt foods, this statement is indeed not a problem.

However, the production of Fermented bean curd mainly uses Mucor, and also includes a small number of Aspergillus, Penicillium and Yeast strictly selected by specific methods, but these are strictly selected beneficial and edible edible fungi, which do not produce toxins.

In addition, monascus pigment is a natural pigment produced by monascus, which is very safe for human body. There are no monascus and mucor in the carcinogen list of the World Health Organization. Therefore, fermented bean curd does not cause cancer.

02

Is Fermented bean curd nutritious?

In fact, Fermented bean curd is a good nutritional product.

Zhu Qin said that, on the contrary, Fermented bean curd is called soybean cheese and oriental cheese, which can be regarded as a good nutritional product. Because the raw tofu used to make Fermented bean curd contains high-quality protein, isoflavones, oligosaccharide, saponins and other nutrients. In addition, many beneficial ingredients will be produced during fermentation, such as:

01 synthesized vitamin B12 to help prevent pernicious anemia

Every 100 grams of Fermented bean curd contains about micrograms of vitamin B12. For elderly people, supplementing with vitamin B12 can also prevent insomnia, memory loss, depression, and more.

02 Improved protein utilization

After enzymatic hydrolysis by microorganisms, Fermented bean curd produces a low molecular weight polypeptide mixture that is easier to digest and absorb, which increases the protein digestibility to 96%.

03 Inhibits acetylcholinesterase activity

The acetylcholinesterase produced by human body is related to the onset of senile dementia.

04 increased isoflavone activity

After the fermentation of soy products, isoflavones become free isoflavone aglycones. A study in the United States found that free isoflavone aglycones are not only easier to absorb, but also have a stronger effect on preventing coronary heart disease.

Of course, you can't eat Fermented bean curd or eat Fermented bean curd to prevent diseases in order to supplement these beneficial ingredients. It's better to treat Fermented bean curd as an ordinary healthy food. Too much is too little. You can't eat too much Fermented bean curd.

03

How to choose, eat and store Fermented bean curd?

01 Selection

Look at the color, taste, and label. Choose white with a hint of yellow, not green or black. It is good to smell with a bean aroma, but it is not good to smell sour, foul, or unpleasant. We should also choose Fermented bean curd produced by regular manufacturers to ensure the quality. If there is a problem, we can also investigate it.

02 When consumed

Good Fermented bean curd tastes delicate, delicious and soft. If it tastes bad, you must not continue to eat it.

03 Storage

After opening, refrigerate and store in a sealed refrigerator, and pay attention to the shelf life. Do not eat expired Fermented bean curd. Do not pour wine, sesame oil, white vinegar, etc. into the remaining Fermented bean curd for preservation, so as to avoid toxin and poisoning.

(Zhejiang Hospital)

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