Tofu contains protein.

100 grams of northern tofu contains 12.2 grams of protein, 4.8 grams of fat, 1.5 grams of carbohydrates, 138 milligrams of calcium and 63 milligrams of magnesium.

100 grams of southern tofu contains 6.2 grams of protein, 2.5 grams of fat, carbohydrates are 2.4 grams, while calcium and magnesium are 116 milligrams and 36 milligrams, respectively.

100 grams of lactone tofu contains 5 grams of protein, 1.9 grams of fat and 2.9 grams of carbohydrates. Because the coagulant does not contain calcium and magnesium, the calcium and magnesium content of lactone tofu is very low, with only 17 milligrams of calcium and 24 milligrams of magnesium in 100 grams of tofu.

Extended information:

Beijing tofu, also known as "brine tofu," uses brine as a coagulant, with magnesium chloride, calcium chloride and calcium sulfate as the main ingredients. Southern tofu uses gypsum as a coagulant, so it is also called "gypsum tofu". Gypsum, whose chemical composition is calcium sulfate, has a low solubility and coagulates more slowly than brine. "Lactone tofu" uses something called "gluconolactone" as a coagulant, and some merchants use the Japanese name "silken tofu".

Based on the same weight considerations, lactone tofu retains all the nutrients in soymilk, while southern and northern tofu lose some water-soluble nutrients to water leaching. However, the purines in the soy milk are removed with it, which is good for gout patients. If you compare the same weight, the nutrient content is: north tofu & gt; south tofu & gt; lactone tofu. In other words, browner northern tofu is more nutritious.

People's health network - tofu, more nutritious brown