Japanese tofu, also known as inner fat tofu, egg tofu, tamago tofu, and egg yuko jing, does not contain any soy ingredients, although its texture resembles tofu. It is made of egg as the main raw material, supplemented by pure water, vegetable protein, natural flavorings, etc., made by scientific formula, with the smoothness and tenderness of tofu and the delicious aroma of egg, enjoying a good reputation among consumers for its high quality, delicious, nutritious, convenient and value-for-money. By choosing different flavor seasonings, we can also produce hemp, spicy, sour, sweet and so on.
Generally 100 grams of tofu contains 140 mg -160 mg of calcium, tofu and plant foods containing protein is relatively high, containing 8 kinds of essential amino acids, but also contains animal food lack of unsaturated fatty acids, lecithin and so on.
1, tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugar, vegetable oils and rich in high-quality protein, known as "plant meat" of the name. The biological value of soy protein is comparable to that of fish, which is the best of plant protein. Soy protein belongs to complete protein, its amino acid composition is relatively good, the human body essential amino acids it almost all have. Soybeans can be cooked and eaten directly, the body's protein digestion and absorption rate of only 65%, while made of tofu digestion rate can be raised to 92% ~ 95%.
2, the production of tofu soybean contains about 18% of the oil, most of which can be transferred to the tofu. Soybean oil has a large proportion of linoleic acid and does not contain cholesterol, which is beneficial to the human body's nerves, blood vessels, brain growth and development.
3, tofu does not contain cholesterol, for high blood pressure, high blood fat, high cholesterol and atherosclerosis, coronary heart disease patients with medicinal cuisine.
4, tofu is rich in phytoestrogens, good for the prevention and treatment of osteoporosis.
Efficacy
Tofu is the most common soybean products, in the country are produced. It is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, methionine and vitamin B6. Its high amino acid and protein content makes it a good complementary food to grains. Its sweet taste and cool nature have the effect of benefiting qi and neutralizing the middle, generating fluids and moistening dryness, and clearing heat and detoxification.
1. Clearing heat and moistening dryness
Tofu is sweet and cold, non-toxic, and is a nourishing food that nourishes and clears heat. Eating it regularly can nourish the middle and benefit the qi, clearing heat and moistening dryness, generating fluids and quenching thirst, and cleansing the stomach and intestines, which is suitable for those who have a hot body with bad breath and thirst, unclear intestines, and those who have a feverish illness and are recuperating after the illness.
2. blood nourishing
Tofu in the hematopoietic function can increase the iron content of the blood, it contains phytoestrogens flavonoids can be light spots, improve menopausal syndrome, so eat tofu for women have a very good effect on blood nourishing.
3. Strong bones
Tofu nutrients in the comprehensive, absorption rate of up to 95%, two small pieces of tofu can meet a person a day on the demand for calcium, tofu contains calcium in the fruit king of the "acid horn", for teeth, bone growth and development is beneficial to soy flavonoids can also be effective in preventing osteoporosis.