Soybean itself contains a lot of calcium, and a coagulant containing calcium should be added when tofu is solidified, so tofu is a good calcium supplement food. However, "lactone tofu" is not a good source of calcium, because there is no calcium-containing coagulant added, but "gluconolactone" is used as the coagulant. At the same time, lactone tofu contains too much water, and the contents of protein and calcium are very low.

Although lactone tofu is a favorite taste of many people because of its delicate texture, smooth surface and delicate taste, I still think it is not as good as traditional tofu, and tofu made with brine is more fragrant.

Of course, there is no harm in eating lactone tofu. So if you like this taste, you can eat it with confidence.