Curd milk inherits all the nutrients in tofu (using soybeans as raw materials, first made into tofu, and then fermented and pickled), and compared with tofu, protein, vitamin B, zinc, selenium, iron and other content will be higher, which has the following benefits for the body:
1, high protein content, and after the fermentation process, the amino acids in the protein are more easily absorbed by the human body, which can provide the body with a certain amount of protein and essential amino acids.
2, curd milk is rich in vitamin B family, to vitamin B1, vitamin B2, and vitamin B12 content is more prominent, higher than many common foods.
The B vitamin group will participate in a number of important physiological activities of the human body, such as participating in glucose metabolism, fat metabolism, maintaining the function of the brain, nervous system, and blood circulation.
Especially for those vegetarians who have not eaten meat for a long time, curd milk can make up for the lack of vitamin B12 to a certain extent, prevent and alleviate anemia and nervous system problems due to vitamin B12 deficiency. Because vitamin B12 is mostly found only in meat foods, curd milk is one of the very few non-animal foods rich in vitamin B12.
3, the content of calcium, magnesium, iron, zinc, selenium and other trace elements in the curd milk is relatively high, which can supplement our body with a variety of necessary and important nutrients, especially zinc, selenium and iron, and are also the best in soy products.
4, the flavor of curd is unique, and there are three categories of red, green and white to choose from, easy to eat than other soy products are easier to preserve, occasionally poor appetite, can be used to accompany meals, or as a condiment to cook. ===PEI_PAGER_PEI===
Curd milk belongs to high-sodium foods, which may be known to everyone, after all, salt plays an important role in the fermentation of fermented curd, in general, taking the most common red square curd milk as an example, its sodium content per 100 grams is about 3091 mg (different brands, sodium content will vary), if converted into our salt is about 8 grams. ===PEI_PAGER_PEI===
These people should eat less curd milk:
1. Hypertensive patients (including hypertension in pregnancy). According to the high sodium characteristics of curd milk, for the general population, when eating curd milk, it is recommended to reduce the intake of high-sodium condiments or foods such as salt, soy sauce, oyster sauce on the day, not to mention the hypertensive population, the daily salt intake of hypertensive people is recommended to be controlled within 5 grams, and high-sodium foods such as curd milk need to be restricted, so as not to cause adverse effects on blood pressure caused by excessive sodium intake, or bring greater fluctuations.
2. People with hyperuricemia and gout. The raw material of curd is soybeans, and soybeans belong to foods with high purine content, although the purine content of curd milk in the production process will be greatly reduced, but it still cannot be completely compared with those low purine foods, so for patients with hyperuricemia and gout, it is necessary to limit the amount of curd.
3. People with Helicobacter pylori infection and gastritis, or some patients with kidney disease, also need to limit the intake of high-sodium foods such as curd milk. This is because Helicobacter pylori especially prefers to reproduce in a high-sodium environment, and if it is combined with gastritis, it is recommended not to consume excessive sodium in the diet.
Among patients with kidney disease, some of them need to strictly limit the intake of sodium, which is related to the kidney function, and if such a group of people is instructed to limit sodium, it is not advisable to eat high-sodium foods such as curd milk.
4. Infants and young children. Infants and young children are not recommended to eat curd milk, not only because of its high sodium content, but also related to the content of a certain amount of alcohol, for the sake of safety, it is better not to eat.