What is the nutritional value of stinky tofu? Is stinky tofu high in calories?

Stinky tofu is one of the most distinctive traditional Chinese snacks. Stinky tofu is low in saturated fat, cholesterol-free, and contains high nutritional value of soy isoflavones. Fermented tofu can increase appetite. What other nutritional values ​​does stinky tofu have? Here is some relevant knowledge for you!

Contents of this article

1. What is the nutritional value of stinky tofu?

2. Is stinky tofu high in calories?

3. How is stinky tofu made?

What is the nutritional value of stinky tofu

The raw material of stinky tofu is dried tofu, which is rich in protein and calcium. After fermentation, the protein is broken down into various amino acids and yeast substances, which can increase appetite. Stinky tofu has low saturated fat content, no cholesterol, and contains soy isoflavones with high nutritional value.

Stinky tofu contains high concentrations of plant bactericidal substances, such as tannic acid, alkaloids, etc., and the plant lactic acid bacteria it contains have a higher survival rate in the intestines than animal lactic acid bacteria.

In addition, stinky tofu is made from fermented soy products and is rich in vitamin B12.

Is stinky tofu high in calories?

To a certain extent, stinky tofu is very high in calories. Taking fried stinky tofu as an example, 100 grams of stinky tofu contains 2489 kilojoules of calories, which means that an adult eating 400 grams of stinky tofu a day can be equivalent to all the energy for a day.

Stinky tofu is one of the most distinctive traditional Chinese snacks.

There are considerable differences in the way stinky tofu is made and eaten in different places.

How is stinky tofu made?

Stinky tofu is one of the traditional Chinese snacks, and the production and eating methods vary from place to place. The main ingredients of stinky tofu are soybeans, fermented black beans, sodium carbonate, etc. It is mainly made from high-quality soybeans with high protein content. It is made through multiple processes such as soaking beans, grinding, filtering, adding brine, early fermentation, pickling, soup filling, and late fermentation.

Stinky tofu has the characteristics of "smelling bad but tasting good". The reason why stinky tofu "smells bad" is that during the fermentation, pickling and post-fermentation process, the protein contained in tofu is decomposed by protease, and the sulfur amino acids contained in it are also fully hydrolyzed to produce hydrogen sulfide, a compound with a pungent odor.

Amino acids are produced immediately after protein is broken down, and amino acids have a delicious taste, so they taste delicious.