Each 100 grams of yuba contains about 20 grams of fat, about 45 to 53 grams of protein, and is rich in dietary fiber, vitamins and mineral elements. Bean curd is not only rich in protein, but also because the amino acid composition of the protein in bean curd is very close to the needs of the human body, it is easier to be digested and absorbed by the human body, and the absorption rate is close to 100%.

Although the nutritional value of yuba is high, some people, such as those with nephritis and renal insufficiency, should eat less, otherwise the condition will be aggravated. Patients with diabetes, acidosis, gout or those taking tetracycline, Youjiangling and other drugs should also eat with caution.

Ingredients:

Yanba contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly. It is beneficial; it is also rich in iron and is easily absorbed by the body, and has certain effects on iron deficiency anemia. ?

Yuba is yellow-white in color, translucent and rich in protein and various nutrients. It can be developed after soaking in clean water (cool in summer and warm in winter) for 3 to 5 hours. It can be eaten as meat or vegetable, roasted, stir-fried, cold, soup, etc. The food is fragrant and refreshing, and the meat and vegetarian dishes have unique flavors. Bean curd is suitable for long-term storage, but it should be placed in a dry and ventilated place. The yuba that has survived the dog days needs to be exposed to the sun and cool breeze for several times.

Reference for the above content: Baidu Encyclopedia-Yuba