Can smelly foods actually taste good and be healthy? If you’re brave enough to give it a try, and your nose can handle it. You might just discover new flavors in these six smelly foods that are packed with nutrients.
6 Strong-Smelling Foods That Are Actually Good for Your Health
1. Stinky Tofu – If you’ve ever been to Chinatown and smelled something like a garbage dump. You’ve probably heard of “stinky tofu.” It’s a type of fermented tofu that has a very distinctive smell. Stinky tofu is a popular food in both mainland China and Taiwan. Made from soybeans, it’s a staple in Chinese cuisine and a staple food for vegetarians. It has high nutritional value and the fermentation process has health benefits.
Stinky tofu is a low-calorie, high-protein, cholesterol-free, and naturally gluten-free food. Its rich mineral content makes it one of the best dietary sources of calcium, iron, and magnesium.
The fermentation process creates bacteria called probiotics. Which promote good digestion. Fermentation may also help improve insulin secretion and ameliorate insulin resistance. Studies comparing fermented and unfermented foods have found that when soy is fermented. The process creates natural compounds that may prevent type 2 diabetes or slow the สมัคร ufabet progression of the disease.
2. Durian Durian is a fruit that originated in Brunei, Indonesia and Malaysia. But Thailand is considered the durian capital of the world. This is because Thailand is the world’s number 1 durian exporter and is home to over 300 durian varieties. Chanthaburi Province. Which is about 300 kilometers from Bangkok is the region with the highest durian production in the country.
Inside the durian are several large seeds, encased in a thick, creamy flesh. From the outside, the durian is the size and shape of a football, but its smell is much stronger than a football. The stench is so strong that it can last for days. So it’s no wonder that durian is banned from airplanes, hotels and public transportation in Thailand and throughout Southeast Asia. If you can’t go out to eat it, open a window to clear it out.
Durian lovers describe the taste as sweet and slightly salty, almond-like, and with a texture similar to custard or pudding. While those who don’t like the fruit may say it tastes like rotten flesh.
It is a common misconception that eating durian will cause your cholesterol levels to spike. But in fact, durian contains monounsaturated fatty acids or “good fats” which can lower “bad” cholesterol levels and help maintain normal blood pressure.
Durian is also a good source of vitamins, minerals and dietary fiber. A cup of durian (about 250 grams) contains 13 grams of fat but no saturated fat, no cholesterol and almost no sodium. One serving also provides 4 grams of protein, almost 10 grams of dietary fiber and a good portion of the recommended daily amounts of vitamin B6, vitamin C, iron, manganese, potassium and thiamin.
Note: Important, especially for diabetics and those on restricted diets, be aware of the high concentration of glucose in durian. Due to its high calorie density, durian should be eaten in moderation, only 2 tablespoons.
3. Surströmming is a Swedish canned fish that literally translates to “Baltic herring.” It is similar to a Japanese fermented fish called “kusaya,” which means “stinky.” It is considered one of the smelliest foods in Japanese cuisine. Surströmming is made by fermenting herring for up to six months and then storing it in a can for a year.
The smell of Surströmming is probably best described as the smell of rotten cheese mixed with sweat. Herring itself has no aroma when it is not fermented, so you can imagine how intense the smell can be after the fermentation process. Furthermore, think of the worst smell you have ever encountered in your life that is not Surströmming and multiply that smell by infinity.
The smell is so strong that it almost penetrates the metal cans in which Surströmming is packaged and sold. This fish has been banned by several airlines, citing it as a bomb hazard. Some Swedes can eat it despite the smell, but others choose to wash it down with soda to reduce the sour taste before serving it on buttered toast with onions and potatoes.
Herring is classified as a fatty fish, like salmon and trout, making it an excellent source of the omega-3 fatty acids DHA and EPA. Herring is also rich in protein. A 100-gram serving of herring provides over 15 grams of protein, along with plenty of vitamin B12 and phosphorus.
4. Tempeh Tempeh is a popular but very strong-smelling soybean product. It originated on the island of Java. It is made from whole soybeans that are soaked in water to soften them, then peeled and partially boiled before being kept for a day or two to undergo a fermentation process. This process causes the soybeans to stick together into a cake-like mass, which gives tempeh its distinctive smell.
After fermentation, tempeh is often prepared by cutting it into small pieces and soaking it in brine or salty sauce before frying. Cooked tempeh can be eaten on its own and is popularly added to curries, soups, salads, sandwiches, stews, and stir-fries. Those who have eaten tempeh describe its flavor as similar to nuts, meat, and mushrooms.
Tempeh and tofu are both made from soybeans, but tempeh uses the whole soybean, so it has a different nutritional value and texture than tofu. Tempeh tends to have more protein, fiber, and vitamins than tofu in the same amount.
5. Harzer is a German curd cheese with an excellent nutritional profile and a distinctly foul smell—think sunburned garbage can built into an old locker room floor full of dirty socks. Similar to cottage cheese, Harzer cheese is virtually fat-free, low in calories, and a good source of calcium and protein. Some Harzer cheeses contain up to 30 percent protein, making it a popular choice among athletes, sports enthusiasts, and those on high-protein diets.
Harzer is also one of the least expensive cheeses by weight, but no matter how much it’s worth, you’re still dealing with the world’s most disgusting smell.
6. Pla Ra Pla Ra is a fish native to the northeastern region of Thailand. It is an ingredient in many popular Thai dishes, such as Som Tam Pla Ra, and is widely available in supermarkets and convenience stores.
Pla-ra is made from whole small fish, including anchovies. The fish are placed in vessels, salted, and left to ferment for several months. When this is done, the resulting mixture is filtered, leaving a clear brown liquid that is rich in nutrients and has a strong aroma. This fish sauce is full of important nutrients and minerals found in fish and their organs, including iodine and other substances that support the thyroid gland, and vitamins A and D. Pla-ra is also naturally gluten-free.
If you are on a low sodium diet or are concerned about your sodium intake, you may want to limit your consumption of fermented fish sauce, as it is high in sodium. And if you want to reduce the fish sauce smell, adding lime juice is your best option.