Nutritional value of rotting milk.

Original title: The nutritional value of rotting milk
because of the salt content of more, so that many elderly people are not expected to walk. For patients with high blood pressure, children and other special groups of people, it is not appropriate to eat rotting milk.
, like a variety of pickled pickles, is high in salt and bad for the cardiovascular system. However, rotting milk is different from pickled pickles because it is nutritious. So, what's the nutrition of rotting milk?
, protein utilization is high. Tofu is rich in protein, after fermentation, flavoring, coloring, marinating and so on to become rotting milk. In this process, proteins in tofu are broken down into amino acids and small molecular peptides, which contain active peptides that inhibit the activity of angiotensin-converting enzymes. Therefore, fermented rotting milk not only tastes delicious, protein is also easier to absorb and utilize.
, B vitamins stand out. B vitamin is a water-soluble vitamin, in the process of tofu fermentation into curd milk, will produce vitamin B2, vitamin B12, niic acid, so that the total amount of B vitamins increased.
addition, minerals are easily absorbed. Tofu contains a large amount of phytic acid, fermented, phytic acid is broken down, no longer affect mineral absorption. Therefore, the minerals in rotting milk are not reduced, but are more easily absorbed by the human body.
can be used as a condiment, and ribs, chicken, slices, green peppers and other cooking together, delicious taste. The rotting milk is added to the hemp sauce to make the hot pot sauce, which is delicious and nutritious. Adding rotting milk to the broth also reduces the smell of the meat.
it is important to note that the salt content of rotting milk is high, when cooking with rotting milk, the amount of salt should be reduced.
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