Chinese bean paste is preferred

The nutritional value of Bean Paste
1. Rich in protein, maintaining the balance of potassium and sodium; Eliminate edema. Boost immunity. Lower blood pressure, buffer anemia, is conducive to growth and development.
2. Rich in carbohydrates, is an important substance of the body; Storage and supply of heat energy; Energy needed to maintain brain function; Regulate fat metabolism; Provide dietary fiber; Save protein; Detoxify; Enhance intestinal function.
3. Rich in sodium, regulate osmotic pressure and maintain acid-base balance. Maintain normal blood pressure. Enhance neuromuscular excitability.
4. Rich in selenium, it can delay aging, enhance immunity, resist diseases, resist toxic heavy metals, reduce the side effects of radiotherapy and chemotherapy, and prevent cancer and cancer.
5. Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, as well as brain, liver, heart and other internal organs.
6. Rich in potassium, it helps to maintain nerve health, a regular heartbeat, can prevent strokes, and help muscles contract normally. It has the effect of lowering blood pressure.

The choice of bean paste
1. Color difference: high-quality Pixian Douban is maroon (deep red), with a sense of oil (in fact, without adding a drop of oil). This is because after fermentation, it must be formed after more than one year of sun exposure and night dew. The more red and bright the color, the less time to sun and dew, the worse the quality. However, many consumers do not have this knowledge, which provides opportunities for the production of fake douban and inferior Douban. Adopt high-quality pepper Pod Pepper, Erjingtiao Chili, Shizhu Chili and so on.
2. Flavor difference: high quality bean paste has a strong flavor, fake, bad bean only raw pepper taste.
3. Taste difference: connoisseurs taste bean creme, there is sauce flavor. The aroma is tangy during roasting. Fake, bad bean is only salty and spicy, no fragrance.
4. Appearance identification method: high quality bean cloves are exposed for a long time, have moderate viscosity, and fake inferior bean cloves have large water content and are thin; Red oil fake soy bean contains tomato skin, carrot skin, corn cob residue and so on. If it is red oil beans, fake beans pour bottle, bottle wall more residue, pigment.