Nutrition and Food Answer Guest for this Issue: Fan Zhihong

Associate Professor, Department of Nutrition and Food Safety, College of Food, China Agricultural University, Ph.D. in Food Science

Mr. Liu from Shijiazhuang City, Hebei Province Consultation:

My family and I like to eat tofu. I read reports that tofu is rich in lecithin. Is there any loss of lecithin during the processing and cooking of tofu when the temperature exceeds 80? Is there any loss of lecithin after heating soy milk? Answer: When cooking tofu at a temperature of around 80°C, the lecithin will not be lost too much; after the soybeans are processed, the lecithin is basically retained in the tofu and soy milk. As long as it is heated appropriately and the temperature is not too high, it will not be cooked for a long time. Can retain most of the lecithin.

Consultation from Ms. Zhou from Harbin City: I read reports that eating pumpkins is good for health, so I often go to the supermarket to buy pumpkins. However, the pumpkins are so big that I can’t finish them in one meal, so I cut them into several pieces and divide them. After eating it for a few days, will there be any loss of nutrition? Are all seafood high in protein and low in fat? Is it high in sodium? Answer: Pumpkin can be stored at room temperature for a few days after being cut, with little nutritional loss. You can cut a piece of it and steam it every day to eat it, which tastes good and is healthy. Seafood is almost never high in fat, and the sodium content is not particularly high. If you are worried about ingesting it, If you add too much sodium, you don’t need to add salt when cooking seafood.