Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "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. Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. 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, and is a medicinal 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. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematological tumor diseases. Sterol and stigmasterol in tofu are both effective components in inhibiting cancer. Tofu, as a kind of food with the same origin of medicine and food, has many functions, such as invigorating qi and tonifying deficiency. Generally, the calcium content of 100g tofu is 140mg- 160mg, and the protein content of tofu is relatively high in plant food, which contains 8 amino acids necessary for human body, and also contains unsaturated fatty acids and lecithin which are lacking in animal food. Therefore, eating tofu regularly can protect the liver, promote metabolism, enhance immunity and detoxify. The disadvantage of tofu is that the soybean protein it contains lacks an essential amino acid-egg acid. If you eat alone, the utilization rate of protein is low. For example, if it is matched with some other foods, it can supplement the egg amino acids lacking in soybean protein, so that the proportion of the whole amino acids tends to be balanced, and the human body can fully absorb and utilize the protein in tofu. Protein of eggs and meat has a high methionine content, so tofu should be matched with these foods, such as tofu scrambled eggs, chopped tofu, roasted tofu with sliced meat and so on. This collocation can improve the utilization rate of protein in tofu. Tofu is a healthy functional food 1 Tofu+fish complement each other. Tofu contains protein which lacks methionine and lysine, while fish lacks phenylalanine. When tofu and fish are eaten together, the composition of protein is more reasonable and its nutritional value is higher. 2. Tofu+kelp avoids the iodine deficiency of saponin in tofu, which has the advantages of promoting fat metabolism and preventing arteriosclerosis, but it is easy to cause iodine deficiency in the body. Eating with kelp can avoid this problem. 3. Tofu+radish to avoid indigestion Tofu is rich in plant protein, but eating too much will cause indigestion. Radish helps digestion, and eating with radish can eliminate this shortcoming. The function of tofu is 1. Tofu is the best characteristic food with low insulin and ammonia. Tofu can improve the body fat structure. Eating tofu can prevent cancer. Eating tofu can prevent and resist menopausal diseases. Eating tofu can prevent and resist osteoporosis. 6. Eating tofu can improve memory and mental concentration. 7. Eating tofu can prevent and resist aging and dementia. 8. Eating tofu can prevent and resist liver diseases. 9. Eating tofu can prevent and resist diabetes 10. Eating tofu can prevent and resist arteriosclerosis 1 1.

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