What are the disadvantages of eating moldy tofu?

1. Now the merchants in the market have changed the traditional production mode under the influence of interests, and too much iron intake may cause cancer.

2. A lot of salt must be put in the moldy tofu to help preserve it. If the salt content of 20 grams of bean curd is 1 gram according to the salt content of 5%, too much salt in bean curd will reduce the renal metabolic function of human body.

3. Moldy tofu is easy to be contaminated by microorganisms during fermentation, which is very harmful to the body. When eating, you should also pay special attention to whether your physical condition is suitable for eating tofu milk.

Extended data:

Nutritional value of moldy tofu;

Moldy tofu is rich in protein. After fermentation, protein is decomposed into various amino acids to produce substances such as yeast, so it can stimulate appetite and help digestion. In addition, sufu also contains minerals such as calcium and phosphorus.

According to the analysis of nutrition experts, every 100g of moldy tofu protein contains 4.8g of isoleucine, 8.8g of leucine, 7.0g of lysine, 0.7g of methionine, 4.6g of phenylalanine, 2.0g of threonine, 0.6g of tryptophan and 5.3g of valine. In addition, sufu also contains minerals such as calcium and phosphorus. Eating moldy tofu regularly can not only supplement vitamin B 12, but also prevent Alzheimer's disease.

References:

Health hazards of moldy tofu (tofu)-People's Daily Online