Introduction: Fermented bean curd is also considered a specialty Chinese food, which is very delicious when paired with congee. However, many people consider it to be an extremely unhealthy food. In fact, the harm of fermented bean curd to the human body is not great. Moreover, it has high nutritional value and many benefits for the human body. Let's take a look together below.
1. Helps control blood pressure
For example, protein is broken down into more digestible peptides and amino acids, making the taste more savory. Among these peptides are some active peptides that help control blood pressure, because research has found that they can inhibit the activity of angiotensin-converting enzyme (ACE).
2. Better absorption of minerals
Minerals such as calcium, magnesium, and iron not only do not decrease, but their bioavailability also increases. This is because soybeans originally contain a lot of phytic acid, which greatly hinders mineral absorption. However, during fermentation, the mold has "eliminated" it.
Stir-fried Water Spinach with Shredded Chili and Fermented Bean Curd
3. Easier to digest
The components that hinder protein digestion are also removed by the mold.
4. No bloating
Many people experience bloating after eating soybeans. This is because soybeans contain flatulence factors, such as oligosaccharides like raffinose and stachyose. However, during microbial fermentation, these flatulence factors are broken down.
5. Improved protein utilization
The protein in soybeans is not easily digested or absorbed. After being hydrolyzed by microbial enzymes, it forms a low-molecular-weight peptide mixture that is easy to digest and absorb. This increases the digestibility of protein in fermented bean curd from 65.3% in soybeans to 96%. Numerous studies have shown that the amount and quality of protein in fermented bean curd can completely compare with animal-based foods, and it contains no cholesterol. Therefore, fermented bean curd is a healthy food rich in protein.
6. Increased B vitamins
Due to the action of microorganisms, the vitamin B2 content in fermented bean curd is second only to dairy products and 6 to 7 times higher than tofu. The vitamin B12 content is second only to animal liver. For vegetarians, regular consumption of fermented bean curd can help prevent pernicious anemia and senile dementia. The content of vitamin B1 and niacin (also known as nicotinic acid) is also higher than in most common foods.
Noodles with Fermented Bean Curd and Sesame Sauce
7. Increased isoflavone activity
Soy isoflavones are a mixture of polyphenols with antioxidant activity, capable of preventing and inhibiting leukemia and having anti-tumor effects, especially for the positive prevention and treatment of breast and prostate cancer. Studies have shown that washing and processing soybeans reduces the content of isoflavones, but fermentation does not affect their content and can change the types of isoflavones. In unfermented soy products, isoflavones mainly exist in the form of glycosides. After fermentation, the fungal hydrolases in fermented bean curd cause extensive hydrolysis of these glycosides, turning them into aglycones (free isoflavones). These aglycones have broader and stronger antibacterial, antioxidant, and estrogen-like activities. These aglycones have good solubility, low viscosity, and do not form gels, allowing them to be effectively absorbed by the intestines.
8. Lowers cholesterol
The fat in fermented bean curd is unsaturated fatty acid, and it itself contains no cholesterol. Many experimental animal studies have shown that the hydrophobic components of protein in fermented bean curd can bind with bile acids, reducing the absorption of cholesterol and the reabsorption of bile acids in the animal body. Many research results in both animals and humans have also confirmed that this protein has the effect of lowering cholesterol. Therefore, it is healthier than cheese, which is high in cholesterol.
Quail Eggs in Fermented Bean Curd with Osmanthus