Curd, also known as tofu milk, is formed by fermenting and pickling tofu, and contains more protein, calcium, vitamin B, and trace elements such as phosphorus, potassium, iron, zinc and selenium, which are more easily digested and absorbed by the body after fermentation. The body has certain benefits of moderate consumption of curd, but excessive consumption can also produce certain harm, it is recommended to choose the regular manufacturers of curd, and take into account their own situation in moderation. 1, benefits: curd contains protein, trace elements, vitamin B and other substances beneficial to the human body, moderate consumption can also play a role in seasoning, can stimulate appetite, to help eating. The protein in tofu is fermented and broken down into various amino acids, which are easily digested and absorbed. In addition, curd contains high levels of unsaturated fatty acids, for the regulation of blood lipids have some help. 2, the bad: hypertension, coronary heart disease, hyperuricemia, gout, kidney disease patients, should not eat food containing salt and high purine content, and curd in the content of these two types of substances, so the above-mentioned people are not recommended to eat curd, to avoid triggering or aggravating the disease. And after fermentation, curd is exposed to air for a long time and is easily contaminated by pathogenic microorganisms, which can easily cause abdominal pain and diarrhea after consumption. In addition, curd is a pickled food, containing a certain amount of nitrite, long-term consumption of large quantities, there will be a certain risk of cancer.