Speaking of tofu, it is a kind of food that can be eaten in all seasons and is suitable for all ages. Moreover, tofu, as a kind of bean product with high nutritional value, provides a variety of nutrients for the human body. It can be fried and cooked, and it tastes very delicious. It is a very common vegetarian food on our table.

Tofu is a kind of physical food, sweet and cool, rich in protein, which can meet the needs of vegetarians for protein, and also contains carbohydrates, polyunsaturated fats, carotene, vitamins and minerals. Lysine in tofu can supplement cereals, and polyunsaturated fat and soybean lecithin in tofu have certain effects on cardiovascular diseases. In addition, tofu is rich in calcium and iron, which is suitable for people with calcium deficiency and iron deficiency.

Northern Tofu-Tight Tofu

Soybean is ground into soybean milk, and brine is added as coagulant, which is North Tofu. Its texture is hard, its water content is about 80%, and its protein content and calcium content are slightly higher than those of southern tofu, so it is suitable for burning, frying, frying and stewing soup.

Southern Tofu-Tender Tofu

Soybean is ground into soybean milk, and gypsum is added as coagulant, which is south tofu. The texture is fresh and tender, and the water content is about 90%, which is suitable for burning, recovering and stewing soup.

Lactone tofu

Soybean is ground into soybean milk, and glucono delta-lactone is added as coagulant, which is lactone tofu. Its texture is poor, its water content is about 90%, but its calcium content is low, so it is not suitable for people who need calcium supplement.

When buying tofu, you can choose a slightly yellow color. Taibai tofu may be added with bleach, which is not good for your health. Buying tofu depends on the ingredient list. If it is real tofu, soybeans will rank in the top three. Because of the high water content of tofu, you should eat it as soon as possible after buying it back, or put it in refrigerator for 2-3 days. If it is too much, you can freeze it to make frozen tofu.

① Patients with hyperuricemia and gout. Because these patients need to limit the intake of purine, and tofu is a high purine food, it is not recommended for patients with high uric acid, especially those with acute gout to eat tofu. If uric acid is well controlled, you can eat less.

② Patients with chronic renal failure. Because this kind of patients' renal metabolic ability is decreased, urea and creatinine toxin in the body are metabolites of protein, and tofu belongs to plant protein, so it is not recommended for patients with chronic renal failure.