As the most common soybean products, tofu is a common dish on the table of every household, soft and easy to chew, but also suitable for all ages of friends. Tofu is known as "plant meat", not only nutritious, the price is also quite affordable, tofu is so good, nutritional value in the end how much?

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Soybeans are rich in high-quality proteins, and when made into tofu with soybeans, the digestive absorption rate of nutrients can be improved, and the nutritional value is also higher. Because of the different production methods, the tofu can be divided into south tofu, north tofu and lactone tofu, three kinds of tofu taste has its own characteristics, nutritional value is also different.

I, the nutritional characteristics of tofu

Tofu is easier to digest and absorb: Soybeans contain a number of nutrients that will hinder the absorption of "anti-nutritional" components, after soaking into the process of tofu, these anti-nutrients are destroyed, nutrients are also easier to be digested and absorbed.

High mineral content: Compared to soybeans, tofu is made with calcium, magnesium and other minerals in the "brine", which increases the mineral content.

2, south tofu, north tofu and lactone tofu difference

South tofu: South tofu with gypsum, also known as calcium sulfate as a coagulant. South tofu is high in moisture and has a more tender texture. The protein content is about 6.2g/100g, calcium content is about 116mg/100g, and magnesium content is about 36mg/100g.

North Tofu: North Tofu uses magnesium chloride and calcium chloride as coagulants, which have a high solids content and a firmer texture. The protein content is about 12.2g/100g, calcium content is about 138mg/100g, and magnesium content is about 63mg/100g.

Lactone Tofu: Lactone tofu is made with gluconolactone as a coagulant, which makes lactone tofu higher in moisture and smoother and more tender in texture. The protein content of lactone tofu is about 5g/100g, and the content of calcium and magnesium are smaller than that of southern and northern tofu.

North tofu, although the taste is worse, but the nutritional value is higher, it is recommended that you take the north tofu as the first choice.

three, not suitable for eating tofu people

high uric acid friends should not eat tofu: soy itself is a high purine food, tofu is no exception, high uric acid friends to eat less oh.

Four, warm advice

The old saying is "a thousand stewed tofu ten thousand stewed fish", tofu is not easy to taste, many friends like a long time to stew, and add too much salt and soy sauce. This practice will not only lead to the destruction of amino acids, the nutritional value of the tofu decreased, but also lead to excessive salt intake. We usually stew tofu, do not take too long. If you feel the lack of flavor, you can thicken the sauce with salt, soy sauce and other seasonings and pour it over the tofu to enrich the flavor.

So do you know which kind of tofu you eat? Do you prefer southern tofu, or northern tofu? Welcome to the comment section to exchange oh

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