大豆原产于中国,物美价廉、富含优质蛋白。随着食品加工技术的发展,豆制品已成为日常生活离不开的食物。中国农业大学食品科学与营养工程学院副教授朱毅接受《生命时报》记者采访时表示,传统大豆制品分为非发酵性和发酵性豆制品,前者包括豆腐、豆皮、腐竹等,后者有腐乳、豆瓣酱等,各有营养优势。补钙冠军:豆腐、豆干、豆皮、腐竹等 Soybean native to China, inexpensive, rich in high quality protein. With the development of food processing technology, soy products have become inseparable from the daily life of food. Zhu Yi, an associate professor of the School of Food Science and Nutritional Engineering at China Agricultural University, told Life Times reporter that the traditional soy products are divided into non-fermentative and fermented soybean products. The former includes bean curd, bean curd, yuba, and the like, while the latter has bean curd , Bean paste, etc., each have nutritional advantages. Calcium champion: tofu, tofu, bean skin, yuba and so on