“鱼头豆腐”不仅滋味鲜美,在营养搭配上也特别科学。一方面,豆腐富含优质蛋白质,但其中的蛋氨酸较少,而鱼中这种氨基酸非常丰富,丙氨酸含量相对较低,所以两者搭配可取长补短,提高蛋白质的营养价值。另外一方面,用石膏或卤水点成的豆腐,含钙和镁较高,而鱼头中含有维生素 “Fish Tofu ” not only taste delicious, but also in nutrition with special science. On the one hand, tofu is rich in high-quality protein, but methionine is less, while the fish is very rich in this amino acid, alanine content is relatively low, so the two complement each other and increase the nutritional value of the protein. On the other hand, tofu, made of gypsum or brine, contains high levels of calcium and magnesium while the head contains vitamins