There are many tasteless foods in life, some present a delicious aroma, while others are more peculiar, emitting a foul odor. However, the nutritional value of food is not determined by its smell. Some foods, despite their unpleasant aroma, are exceptionally high in nutritional value.
1. Fermented Tofu
Many people love to eat fermented tofu; those who enjoy it know its unique taste, while those who don't find the smell nauseating. But in reality, stinky tofu smells awful but tastes incredibly delicious. It is made from fermented tofu. During the fermentation process, microbial enzymes break down proteins into small amino molecules, not only making the nutrients easier for the body to absorb but also producing plant-based lactic acid bacteria, increasing rich Vitamin B2, B12, and enhancing the activity of soy isoflavones.
Eating some stinky tofu and stinky tofu dries in moderation can stimulate appetite, regulate intestinal flora, and aid digestion. However, because salt is added during the preservation process, it should not be consumed in excess.
2. Durian
Those who love durian are obsessed with it, while those who dislike it won't even go near it. Although durian确实 has a strange smell, it is extremely nutritious. There is a common saying, "One durian is worth three chickens." Durian pulp contains 11% starch, 13% sugar, 3% protein, as well as fat, Vitamin C, and various trace elements like calcium, iron, and phosphorus, earning it the title "King of Fruits." In "durian countries" like Thailand and southern China, some people even use durian to nourish the weak. However, because durian is a "high-sugar, high-fat, high-calorie" fruit, eating too much can be difficult for the body to digest and absorb, easily causing bloating and "internal heat."
3. Natto
Natto has a sour smell and an unpleasant taste, but its nutritional value is extremely high. It is a micro-ecological, healthy food made from fermented soybeans with pure bacterial strains. During fermentation, various physiologically active substances are formed, such as nattokinase, natto isoflavones, saponins, and Vitamin K2.
During natto fermentation, a special odor and a large amount of mucin are produced, which can be pulled into long, sticky threads. The rich nattokinase it contains is one of the important active ingredients in natto, with effects like dissolving blood clots and lowering blood pressure. However, it should be noted that natto should not be heated, as its nutritional value will be significantly reduced.
4. Moldy Cheese
Moldy cheese also has a similar smell to stinky fermented tofu, it's a bit salty and has a strong, sour, and pungent flavor, but when paired with bread, it's truly delicious.
It is said that blue cheese is one of the world's ten most famous cheeses, with a history of over 2,000 years. The "green mold" on it is actually a product of green mold fermentation. This mold is a beneficial probiotic for the body. During fermentation, it creates the blue, marble-like patterns in the cheese and gives it a very unique and strong flavor.
Cheese can be considered "gold" among dairy products; about one pound of cheese is concentrated from about ten pounds of milk. "Concentration is the essence." It is rich in protein, fat, and minerals like calcium, phosphorus, and magnesium, as well as vitamins. Its calcium content is 7 to 8 times that of milk, making it the highest and most easily absorbed calcium source in dairy products.
Most cheeses have a special milky and fermented smell that some people may find hard to accept at first. However, some cheeses are sweet and fragrant, so everyone can choose according to their own preferences.