The difference between white bean curd and red bean curd

The fermented bean curd is also known as “Chinese cheese”. Traditional Chinese medicine believes that fermented bean curd is sweet and warm, and it has functions of promoting blood circulation, removing blood stasis, and invigorating spleen and eliminating food. Modern nutrition proves that tofu will get more essential amino acids for digestion and absorption, niacin, calcium and other minerals after fermentation. In particular, vitamin B12, which is not found in ordinary plant foods, can also be obtained by fermentation.

According to the production method and ingredients, the color, flavor and nutrition of fermented bean curd are also different. White fermented bean curd is pure without any accessories. The red fermented bean curd is fermented by pickles and red yeast rice, white wine, noodles, and proteases. The lovastatin contained in the red yeast has important significance in reducing blood pressure and blood lipids, and has certain health effects. The green fermented bean curd, in fact, is a stinky fermented bean curd, which has been added with bitter water, salty water and Green Bean color. It has been fermented more thoroughly than other varieties and contains more amino acids and esters. Flower fermented bean curd will generally add pepper, sesame seeds, shrimp seeds, sesame oil, ham, Cabbage, mushrooms, etc. The nutrients are the most complete. In addition, there are some white spots on the top of the fermented bean curd. In fact, it is a tyrosine crystal and can be eaten with confidence.

In addition to eating directly, fermented bean curd can play a role in salting, flavoring, and refreshing in cooking, such as fried bean curd, fermented bean curd, fermented bean curd and so on. It should be noted that patients with hypertension, cardiovascular diseases, gout, kidney disease and gastrointestinal ulcers should eat less to avoid aggravating the condition; the general population should take a small amount of fermented bean curd or low-salt fermented bean curd juice and then enter the vegetables.

Some people should not eat fermented bean curd:

It is worth noting that sulphur contains fermented sulphur. Excessive consumption of sulphur is harmful to human health. Therefore, it takes half an inch to eat each time. In addition, the content of salt and purine in fermented bean curd is generally higher, and patients with hypertension, cardiovascular disease, gout, kidney disease and peptic ulcer should eat less or not eat.

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