这几种长毛又发霉的食物，竟然更好吃了！打赌你没吃过

Core Viewpoint - The article discusses the concept of "moldy" foods, which are actually fermented foods that utilize various microorganisms to enhance flavor and nutrition, highlighting their cultural significance and nutritional benefits. Group 1: Fermented Foods Overview - Fermented foods like stinky tofu, moldy vegetables, and sour bamboo shoots are common in various regions, showcasing unique flavors and aromas that some people love while others avoid [1][2]. - The fermentation process involves complex biochemical reactions that produce various flavor compounds, contributing to the distinct tastes of these foods [1]. Group 2: Specific Fermented Foods - Moldy Tofu: Made from low-fat soybeans, it is fermented using specific molds to create a soft texture and rich flavor. Nutritionally, it is high in protein, calcium, and B vitamins, particularly B12, which is beneficial for vegetarians [5][6]. - Stinky Tofu: Varies by region; southern versions are often deep-fried and served with spicy condiments, while northern versions (fermented tofu) are used as a seasoning. Both types have similar nutritional profiles to moldy tofu [6][8]. - Bean Juice: A Beijing specialty made from fermented mung bean milk, it is easier to digest and beneficial for gut health due to its probiotic content [10]. - Sour Bamboo Shoots: Fermented using lactic acid bacteria, they are low in calories and high in dietary fiber, making them a healthy addition to meals [11]. - Moldy Amaranth Stems: Rich in dietary fiber and minerals, they are often paired with other strong-flavored foods due to their potent aroma [14]. - Stinky Fish: Rich in protein and healthy fats, it undergoes fermentation that enhances digestibility but is also high in salt [17]. - Blue Cheese: Made from cow's milk and fermented with specific molds, it is high in protein and calcium but should be consumed in moderation due to its high salt and fat content [21]. Group 3: Nutritional Benefits - Fermented foods generally enhance the digestibility of proteins and maintain essential nutrients like calcium and isoflavones, making them valuable dietary options [5][17]. - The fermentation process can significantly increase the levels of B vitamins, particularly B12, which is crucial for red blood cell and nervous system health [5][6].