Tofu is a tonic and heat health food, eating can be complementary to the gas, heat and dryness, thirst, clean stomach and intestines. More suitable for hot body, bad breath, thirst, intestines and stomach not clear, fever after the restoration of the person to eat. Modern medicine has confirmed that tofu in addition to increase nutrition, help digestion, improve appetite function, on the teeth, bone growth and development is also quite beneficial, tofu taste sweet and cool, there is a beneficial gas and medium, promote the effectiveness of heat and dryness, heat and detoxification. However, although tofu is good, eat more also have disadvantages, too much can also be harmful to health. For example, cause indigestion, tofu is rich in protein, once consumed too much not only impede the body's absorption of iron, and easy to bloating, diarrhea and other symptoms. Especially those who suffer from gout consume tofu, will raise the gout attack: tofu contains more purine, purine metabolism derangement of gout patients and patients with increased blood uric acid concentration of more food is easy to lead to gout attack, especially gout patients to eat less.

Buy Notes Editor

A look at the color: the color of high-quality tofu is uniformly creamy white or light yellow, is the color of the beans grinding. Inferior tofu is dark gray in color and has no luster.

The second look at the elasticity: high-quality tofu elastic, uniform structure, tender texture, shape integrity. Inferior tofu is rough, feel no elasticity, and not slippery, but sticky.

Three smell flavor: normal high-quality tofu will have the unique flavor of soy products. Inferior tofu soybean odor is heavy, and there are other odors.

Four taste taste: quality tofu break a little taste, taste delicate fragrance. Inferior tofu has a rough texture, a light flavor, and a bitter taste.

Recipe Guide Editor

Tofu fish soup: This is a very common dietary combination, not only delicious, but also better use of the nutritional value of the two. Tofu has less methionine, while fish is very rich; fish has less phenylalanine, while tofu has a higher content. Eating them together can complement each other and increase their nutritional value. Because tofu contains more calcium, and fish rich in vitamin D, both eat, with the help of the role of vitamin D in the fish body, can make the body of calcium absorption rate increased many times.

Tofu boiled meat or egg tofu: Although rich in protein, but there is no essential amino acid - methionine. The nutritional utilization of protein in tofu can be improved if it is combined with other foods containing high quality protein, such as meat and eggs.

Tofu boiled kelp: kelp is rich in iodine, cooked with tofu, can play a role in both calcium and iodine, nutritious and inexpensive, can replenish the body's need for high-quality proteins, lecithin, linoleic acid, vitamin B1, vitamin E, calcium, iron and so on.

Tofu boiled radish: tofu is vegetable protein, more food will cause indigestion. Radish, especially white radish digestion, if mixed with tofu, is conducive to the absorption of tofu, people will not suffer from indigestion.