Every 100g of solid tofu contains 69.8% water, including protein 15.7g, fat 8.6g, carbohydrate 4.3g and fiber 0. 1g, which can provide 61.2kj of heat. Tofu is rich in amino acids and protein, and it is a good supplementary food for cereals.

Tofu fat is 78% unsaturated fatty acid and contains no cholesterol, so it is called "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.

Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function; Tofu contains no cholesterol, which is a delicious food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Supplementing nutrition for children, patients and the elderly is also a good diet therapy.

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Tofu is easy to get sticky after a long time, which affects the taste. Tofu can be preserved for at least a week as long as it is boiled in salt water, cooled and put into a fresh-keeping box filled with water. Fresh tofu can be kept in cold storage. Once the vacuum-packed tofu is opened, it must be preserved. You can put it in water, then put it in a sealed box and put it in the refrigerator. If you change the water once every two days, you can keep it for a week.

Frozen tofu is more elastic and yellow in color. Before cooking, it should be thawed in the refrigerator, and its texture should be changed as little as possible to prevent the growth of bacteria. However, it is best to eat tofu on the same day.

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