Tofu is a nutritious food with a long history. The public's love for tofu has promoted the progress and development of tofu making technology. The main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, which is tofu.

Nutritional efficacy

Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones.

Tofu is sweet and cool, and has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production, moistening dryness, and clearing away heat and toxic materials. However, although tofu is good, eating more has disadvantages, and excessive consumption will also endanger health. For example, it causes indigestion, and tofu is rich in protein. Eating too much at a time not only hinders the absorption of iron, but also easily causes symptoms such as bloating and diarrhea.

In particular, patients with gout eating tofu will aggravate the attack of gout: tofu contains more purines, and patients with gout with abnormal purine metabolism and patients with elevated blood uric acid concentration are prone to gout attacks, especially gout patients should eat less.