Tofu is extremely nutritious and contains iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk and vitamin B6. Every 1g of solid tofu contains 69.8% water, including 15.7g of protein, 8.6g of fat, 4.3g of carbohydrate and .1g of fiber, which can provide 611.2kJ of heat.

The high content of amino acids and protein in tofu makes it a good supplementary food for cereals. Tofu fat is 78% unsaturated fatty acid and contains no cholesterol, so it is known as "vegetable meat". The digestion and absorption rate of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement.

extended data;

Among the three theories about the origin of tofu, the most common one holds that tofu was discovered by God in northern China around 164 BC by Liu An, a prince of the Han Dynasty. Although credible, due to the lack of specific information about this period, it is difficult to determine whether Liu An invented the method of making tofu himself.

In the history of China, important inventions are often attributed to important leaders and figures at that time. In 196, a stone wall unearthed from the tomb of the Eastern Han Dynasty provided evidence for the Han origin theory of tofu. However, some scholars believe that tofu in the Han Dynasty is still in its infancy, lacking the hardness and taste of real tofu.

Baidu encyclopedia-tofu