Yes.

The traditional food represented by tofu and soy milk is one of the best representatives of the farming food culture. Soy protein lysine content is rich, and cereal at the same time can make up for the lack of cereal protein lysine is low, play a complementary role in protein, to improve the nutritional value of protein, in addition to soybean is rich in unsaturated fatty acids, vitamin E, calcium, soy isoflavones, dietary fiber, etc., are beneficial to health.

Life, there are some of the so-called food compatibility, in fact, is a personal physical problems. For example, lactose intolerant people drink milk alone will be diarrhea, this time if you happen to eat with other foods, the "food" phenomenon.

Allergies, including seafood allergies, peanut allergies, egg allergies, and so on. Theoretically speaking, as long as the food contains protein, may cause allergies, triggering discomfort. After eating something uncomfortable, a short period of time can not be relieved on their own, should be timely medical treatment, rather than the blackmail.

Expanded:

Tofu consumption taboos:

1, one time to consume too much not only to impede the human body on the iron absorption, but also easy to cause protein indigestion, bloating, diarrhea and other uncomfortable symptoms. Long-term overconsumption of tofu can easily cause iodine deficiency, leading to iodine deficiency disease.

2, tofu should not be put on the green onions, so as not to destroy its nutrients.

3, the elderly eat a lot of tofu, intake of excessive plant-based protein, aggravate the burden on the kidneys, so that the kidney function further decline.

Generally speaking fresh tofu at room temperature for up to six or seven hours, but if not eaten on the same day, it should be immediately placed in the refrigerator to save, the next day is best to eat up. If you want to keep it longer, you can blanch it in boiling salted water before putting it in the refrigerator, and it will keep for about two days.

Blanching in salt water not only reduces microbial growth, prevents the tofu from sticking, and prolongs the shelf life, but also removes the bitterness and astringency of the marinated tofu, thus making the flavor of the tofu more prominent. But with salt water blanched tofu cooking should be less salt, otherwise it is easy to cause excessive salt intake.

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