It's bad to eat tofu incorrectly

Tofu is the most familiar traditional food for the common people It is rich in nutrients, including calcium, protein, amino acid, lecithin and so on Bean curd can be used to make a variety of bean products: water bean curd (North bean curd and South bean curd), dried bean curd, fried bean products (fried bean curd, etc.), stewed and smoked bean products (spiced bean curd, etc.), dried bean products (dried bean curd skin), fermented bean products (bean curd milk) Simple food often contains rich content, tofu is the representative of the show, its protein is the condensed bean protein, which contains eight kinds of amino acids (amino acid food) necessary for the human body, and the proportion is close to the human needs, with high nutritional value Different tofu and different nutrition you can find that there are many foods with the word "tofu" on the market: almond tofu, milk tofu, egg tofu, rice tofu, etc "×× tofu" with food raw materials as attribute, or "Yuzi tofu" and "Japanese tofu" with commercial name as attribute These foods are called "tofu", mainly because their sensory properties are the same as water, white and tender, taste smooth and have the appearance of tofu, but these "tofu foods" do not have the beans in the "tofu" in the raw materials They have different flavors and different ways of eating, but it should be noted that "this tofu is not the same as that tofu, and its nutritional function cannot be equal." The production of "tofu" without soybean is also based on the principle that protein colloid solution can agglutinate and form under the action of coagulant For example, milk is a uniform milky white liquid Yoghurt made by fermentation is like "bean curd brain", which can be made by extruding water There are also "egg tofu" (most of the "Japanese tofu" on the market is egg tofu) which is made of eggs and then solidified into a colloidal solution Because the raw materials are different, the nutritional value of various "tofu" is different from the "real tofu" made of soybean But different doesn't mean it's not as good as it must be It's just to determine the food variety according to the nutritional needs when choosing "Bean curd" without soybean can not have the nutritional value and function of soybean bean curd, such as phytoestrogen, rich calcium (calcium food), etc There are animal fat and cholesterol in "egg tofu" and "milk tofu" As the saying goes, "vegetables and tofu ensure safety", especially soybean tofu There are also some knowledge in tofu Eating the wrong tofu may hurt your health For example, you can't eat too much tofu You'd better control it at 100-150g every day Otherwise, it may cause the following health problems: 1 Dyspepsia Tofu is rich in protein Eating too much at one time not only hinders the absorption of iron, but also easily causes protein dyspepsia, abdominal distension, diarrhea and other uncomfortable symptoms 2 Promote the decline of renal function After the plant protein is absorbed by human body, most of it becomes nitrogen-containing waste after metabolism, and is discharged from the body by the kidney If a large number of tofu is eaten for a long time and too much plant protein is ingested, it will inevitably lead to too much nitrogen waste in the body and increase the burden on the kidney Especially in the elderly, the renal function may decline further 3 Promote the formation of arteriosclerosis It has been reported in foreign countries that the rich amino acids in bean products can be converted into cysteine, which will damage the endothelial cells of the arterial wall when ingested by the human body, easily make cholesterol and triglyceride deposit on the arterial wall, and promote the formation of arteriosclerosis 4 Promote the attack of gout Tofu contains more purines, which is easy to cause gout patients with purine metabolism disorder and patients with increased blood uric acid concentration uric acid stone or gout attack.