What is the nutritional value of tofu? Tofu is a common food in life. Tofu is rich in nutrition and contains many high-quality proteins and various nutritional elements. For vegetarians, bean products are the best choice for them to get protein. Then let's look at what kinds of bean products are there.
What are the nutritional values of bean products? What kinds of bean products can be divided into two categories, namely, soybean food with soybeans as raw materials and other bean products with other sorghum as raw materials. Soybean food includes soybean flour, bean curd, shredded bean curd, soybean milk, soybean flour, bean curd skin, oil skin, dried bean curd, bean curd skin, vegetarian chicken, vegetarian ham, fermented soybean products, soybean protein powder and products, soybean sticks, soybean frozen products, etc. Alcoholic bean products such as Tianbei, bean curd, douchi, sour soybean milk, etc. What is the nutritional value of bean products?
After bean products are processed into tofu, the components of calcium, magnesium and other carbonates are increased because of the use of bittern, which is suitable for patients with calcium deficiency. Bean products are processed from soybeans, such as tofu, shredded tofu, dried tofu, soybean milk, tofu brain, tofu skin, bean sprouts and so on. After soybean processing, not only the protein content did not drop, but also the digestibility was improved. At the same time, all kinds of bean products are delicious and promote appetite. Bean sprouts are also rich in vitamin C, which can save energy and adjust the economy in summer and autumn when vegetables are scarce.
The nutritional key of bean products is its rich and colorful protein content. Bean products contain amino acids that are essential to the body, similar to plant proteins, and also contain minerals such as calcium, phosphorus, iron and vitamins b2l, B2 and methylcellulose. However, there is no carbohydrate in bean products, so some people advocate that patients with obesity, myocardial infarction, hyperlipidemia, high blood pressure and myocardial infarction should eat more beans and bean products. For people who are physically and mentally healthy, it is not advisable to have a single source of nutrition, and soy products can be used as one of the sources of protein. Bean products are a key component of nutritional balance. Nutritional advantages of bean products
(1) The digestibility is increased: due to the decrease of dietary fiber and anti-nutritional chemicals, especially the structural characteristics of proteins in soybean products, the digestibility is significantly increased; For example, the digestibility of whole cooked soybean is 65.3%; 84.9% of soybean milk and 92-96% of tofu;
(2) nutrient promotion: in the process of soybean sprouting into bean sprouts, glucose water often contained in soybeans will synthesize vitamin C. In the diet lacking vegetables and fruits, bean sprouts can become the source of vitamin C; In addition, vitamin b212 is widely lacking in natural foods such as vegetables and fruits, and soybean can synthesize vitamin B 212 through biological fermentation.
(3) Anti-nutritional chemicals are reduced: phytic acid, tannic acid, ginsenoside and trypsin retarder, which reduces the adverse effects on the body. Nutritional characteristics of non-alcoholic soybean products
1. Soybean milk is generally made by sufficient polishing and heating with a soybean milk machine or a bean curd machine, which can remove anti-nutritional chemicals such as hemagglutinin and improve the digestibility of protein;
2. Tofu Tofu is coagulated from soybean milk, because the added adhesive contains calcium (except the embedded tofu with glucono delta-lactone as the adhesive). Therefore, tofu contains a lot of calcium, which can be used as a good source of calcium.
3. Oiled bean skin, which is made of the skin on the surface of boiled soybean milk, which is picked up and dried; Therefore, the protein and fat rate in oil bean skin and bean curd skin is very high;