Although the nutritional value of Yuba is high, some people, such as nephritis and renal insufficiency, eat less, otherwise they will aggravate their condition. Patients with diabetes, acidosis and gout, or those taking drugs such as tetracycline and goureing, should also be careful.
Bean curd should not be eaten with scallion, which will affect the absorption of calcium. It should not be eaten with honey, which is harmful to hearing and diarrhea.
The reason why Yuba can't be eaten with foods with high oxalic acid is that Yuba contains high calcium. Calcium and oxalic acid can produce insoluble or insoluble calcium oxalate, which affects the absorption of calcium. For example, spinach, bamboo shoots, amaranth and other vegetables contain high oxalic acid, but if the cooking method is changed, it is still OK. If spinach, bamboo shoots and other foods with high oxalic acid are treated with boiling water first, most of the oxalic acid can be removed and its impact can be reduced.
How to choose bean curd
Good quality Yuba is in the shape of branches or leaves, light yellow and shiny; It is brittle and easy to fold, broken in strips, hollow, and free of mildew, impurities and moths; It has the inherent fragrance of Yuba without any other peculiar smell; After cooking, it has the inherent delicious taste of Yuba.
The slightly inferior Yuba has dark color or white, clear white, no luster, more broken branches or fragments, and more solid strips; It has the inherent aroma of Yuba, and the taste is flat.
Inferior Yucca is grayish yellow, dark yellow or yellowish brown, with dark and dull color; Mildew, moth and impurities; Musty, sour and other bad smell and other foreign smell; After cooking, there are bad tastes such as bitter, astringent bitter or sour.
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