Tofu is soybeans, green beans, black beans as raw materials, soaked, grinded, filtered, boiled pulp, add fine, coagulation and molding and other processes to become one of the most widely and most popular cooking ingredients. Is an ancient traditional food in China, in some ancient books (such as the Ming Dynasty Li Shizhen's "Compendium of Materia Medica") are recorded. The Chinese people are the first to eat tofu of the first, in the history of human diet, set up the world's favor of the rich achievements. Tofu is not only flavorful food, it also has a health care role. Five Dynasties people called tofu as "small slaughter sheep", that the tenderness and nutritional value of tofu can be compared with mutton. Dried tofu is a semi-dried tofu products, nutritional value is basically the same as tofu.

≮efficacy≯

Generally 100 grams of tofu calcium 140 mg-160 mg, tofu is a plant food containing protein is relatively high, containing 8 kinds of essential amino acids, but also contains unsaturated fatty acids, lecithin, a variety of minerals and other things lacking in the animal, the nutritional value of the very high, can nourish the body to supplement the middle Benefit from gas, is the ideal food for pregnant women and women in labor, is also an important food for children's growth and development. Containing cysteine and B1, B2, alcohol metabolism of the necessary substances, can reduce the burden on the heart, liver. Tofu can also remove grease, sulfur poisoning and salt brine poisoning. Therefore, eating tofu can protect the liver, promote body metabolism, increase immunity and have a detoxification effect.

Tofu has an antioxidant effect, and the phytoestrogens it contains can protect the endothelial cells of blood vessels from oxidative damage. Regular consumption can effectively reduce oxidative damage to the vascular system, in addition, these estrogens can also effectively prevent osteoporosis, breast cancer and prostate cancer. And rich in soy lecithin is beneficial to the development and growth of nerves, blood vessels, brain, than the intake of animal foods or eggs to tonic, brain, tofu have great advantages, tofu in the brain at the same time, the soybean steroids contained in the inhibition of cholesterol intake. 1970's, the U.S. medical profession has found that soy protein has the effect of lowering cholesterol in the blood, triglycerides and low-density lipoproteins, can soften the blood vessels and prevent arteriosclerosis. Therefore, soy protein just right to play a role in lowering blood lipids, protect the blood vessel cells, help prevent cardiovascular disease.

The latest foreign research found that soybean also has anti-cancer, anti-cancer effect. Soybean contained in the protease inhibitor, inositol hexaphosphatase, plant sterols, respectively, with the inhibition of breast cancer, skin cancer, bladder cancer, colon cancer, lung cancer, pancreatic cancer, oral cancer effect, especially soybean-rich isoflavones are recognized as the most ideal anticancer substances. Experts preliminary judgment that Asian countries with fewer colon cancer patients, may be related to eating tofu, drinking soy milk.

The biggest advantage of tofu is that it can be consumed by the general public. Tofu contains more plant-based protein than meat, which is easily absorbed by the body. For people with dental caries or reduced gastrointestinal capacity, tofu is the ideal food. The fat contained in tofu is plant-based and cholesterol-free, making it also a delicacy for people with arteriosclerosis and heart disease. In addition, tofu contains very few carbohydrates, making it ideal for diabetics and obese people, as well as for women's health and beauty care. It is also very suitable for brain workers and people who often work night shifts.

Tofu deficiency is that it contains soy protein lack of an essential amino acid - egg atmosphere acid, if eaten alone, low protein utilization, such as with some other foods, so that the lack of soy protein in the egg amino acid to supplement the entire amino acid ratio tends to be balanced, the human body will be able to fully absorb the use of tofu in the The protein in tofu can be fully absorbed and utilized by the human body. Eggs, meat proteins in the methionine content is higher, tofu should be mixed with such food, such as scrambled eggs with tofu, minced meat, tofu, meat burned tofu and so on. This with consumption, you can improve the utilization of protein in tofu.

Tofu and fish with, nutrition can be doubled. Tofu methionine content is less, while the fish content is very rich, relative to the phenylalanine but less, while the tofu is higher. These two together to eat, you can take the strengths and weaknesses, complement each other, thereby increasing the nutritional value. As tofu contains more calcium, while the fish contains vitamin D, the two together, with the help of the role of vitamin D in the fish, can make the human body on the calcium absorption rate increased many times. Therefore, especially suitable for middle-aged and elderly people, pregnant women to eat.

Tofu with kelp, iodine and calcium. Tofu and its soybean products, can supplement the body's need for high-quality protein, lecithin, linoleic acid, vitamin B1, vitamin E, calcium, iron and so on. Tofu also contains a variety of saponins, can prevent the production of lipid peroxide, inhibit fat absorption, promote fat decomposition: but saponins can promote iodine excretion, easy to cause iodine deficiency. Kelp is rich in iodine, will be cooked with tofu and kelp, is a very reasonable match.

Tofu with radish, the body is not clumsy. Tofu is a vegetable protein, eating more will cause indigestion. Radish, especially white radish digestive function is strong, if and tofu mixed food, is conducive to tofu is absorbed by the body.

According to foreign scientists, research has proved that fresh tofu after freezing, its internal tissue structure composition has changed, so that its form is honeycomb. However, the destruction of vitamins, proteins and minerals is less. It has been proved that regular consumption of frozen tofu has the effect of promoting the absorption of fat in the gastrointestinal tract and tissues throughout the body, thus achieving the purpose of weight loss. This method is best eaten every day, and keep a period of time to receive a better weight loss effect.

≮Applicable people≯

General people can eat. It is the ideal food for the elderly, pregnant and pregnant women, as well as an important food for children's growth and development. Tofu is also good for menopause, post-disease conditioning, obesity, rough skin. Brain workers, often night shift workers are also very suitable for consumption.

≮ applicable amount ≯

Adults 80 grams per day. Children 50 grams per day. Pregnant women or heavy laborers 100 grams per day.

≮Special tips≯

Tofu cooking with high nutrition: tofu deficiency is the lack of an essential amino acid - methionine, with some other foods such as fish, eggs, kelp, pork ribs, etc., you can improve the utilization of protein in the tofu, and taste more delicious. And the flavor is more delicious. Tofu is often cooked with other vegetables, but it should be noted that tofu with spinach, scallions. By dry tofu and spinach, scallions cooked together will generate calcium oxalate is not easily absorbed by the body, easy to form stones, is not conducive to health.

Cause indigestion in tofu is extremely rich in protein, one time to eat too much not only impede the body's absorption of iron, but also easy to cause protein indigestion, bloating, diarrhea and other symptoms.

Prompting the decline of kidney function Under normal circumstances, people eat into the body of plant protein after metabolism, and finally most of the nitrogen-containing wastes, by the kidneys out of the body. In normal circumstances, people eat into the body after metabolism, most of the nitrogen-containing waste by the kidneys out of the body. In old age, the kidney's ability to excrete waste decreases, if you do not pay attention to the diet, a large number of food tofu, excessive intake of plant-based protein is bound to make the body generate more nitrogen-containing wastes, aggravate the burden on the kidneys, is not conducive to health.

Contributing to the formation of atherosclerosis soybean products are extremely rich in methionine, methionine in the role of enzymes can be converted to cysteine. It will damage the endothelial cells of the arterial wall and cause cholesterol and triglycerides to be deposited on the arterial wall, leading to the formation of atherosclerosis.

Causing iodine deficiency The soybean used to make tofu contains saponins, which not only prevents atherosclerosis, but also accelerates the excretion of iodine in the body. Long-term overconsumption of tofu can easily cause iodine deficiency, leading to iodine deficiency disorders.

Prompted gout attacks Tofu contains more purine, purine metabolism disorder gout patients and patients with increased blood uric acid concentration of gout eating easy to lead to gout attacks, is gout patients in particular to eat less.