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Do you know why fermented tofu is especially beneficial for the elderly and children?
Fermented tofu, also known as fermented tofu, is a condiment made from soybeans with a long history and unique nutritional value. As people pay more attention to healthy eating, the popularity of this tofu is gradually increasing, especially among the elderly and children. According to traditional concepts, fermented tofu has special benefits for indigestion, improving immunity and supplementing nutrition.
Fermented tofu is easier to digest than regular tofu because the protein is broken down during the fermentation process, allowing the body to better absorb the nutrients it needs.
Nutritional content of fermented tofu
Fermented tofu contains a variety of nutrients, such as amino acids, fats, carbohydrates, calcium, phosphorus, etc., and does not contain cholesterol. According to research, the protein content in every 100 grams of fermented tofu can reach 12 to 22%. This makes fermented tofu an important source of protein for the elderly and children. Because natural fermentation microorganisms are used in its production process, many compounds with health benefits are also produced.
Health Benefits
For the elderly, the easy digestibility allows the body to absorb necessary nutrients more effectively, while for children, they are growing and need a variety of nutrients to promote healthy development. The nutritional value and taste of fermented tofu make it a great ingredient for family diets.The fermentation process of fermented tofu reportedly increases the production of isoflavones, which may help reduce the risk of coronary heart disease, lower blood pressure, and even prevent osteoporosis.
Characteristics of fermented tofu
Fermented tofu has a texture similar to dairy products due to the breakdown of proteins during the air-drying and fermentation process. The taste itself is not strong, but it absorbs the aroma of soy sauce or other condiments during the pickling process, becoming salty with a slight sweetness. This allows fermented tofu to enhance the overall flavor of various dishes, from breakfast porridge to hot pot ingredients, demonstrating its versatile uses.
Role of food culture
In many Chinese families, fermented tofu is an indispensable condiment on the table. Whether used in hot pot or as a standalone breakfast ingredient, fermented tofu is very popular. What’s more, it can be stored for several years, and its flavor will become more intense over time. This property makes fermented tofu a convenient storage option, especially for those who want to maintain a healthy diet.
Conclusion
After studying the many health benefits and cultural background of fermented tofu, we can't help but wonder how such a traditional food has gradually become part of our eating habits in our modern, fast-paced lives? Does this reflect a greater emphasis on healthy eating and traditional ingredients?
