Fermented soy products (including douchi, sufu, stinky tofu, etc.) are nutritious and easier to absorb.
1. After fermentation, the protein in beans is partially broken down, making it easier to absorb.
2. The content of B vitamins increases. After fermentation, vitamin B2 is significantly increased, and while vitamin B12 is almost non-existent in soybeans, its content also increases after fermentation.
3. The utilization rate of minerals is improved. Although soybeans are rich in minerals, substances such as phytic acid can affect absorption. After fermentation, the phytic acid content is greatly reduced, improving the utilization rate of minerals.