Its calorie is not high, 8 1 kcal/100g, which is a high-protein and low-fat food. Every100g of tofu contains protein15.7g and 8.6g of fat, which is not easy to cause obesity after eating, and is suitable for eating during weight loss. Moreover, rich protein is conducive to increasing physical fitness and satiety, which is conducive to losing weight.
Eating tofu to gain weight is mainly due to overeating, so if you like tofu, you must pay attention to controlling the amount. Eating a lot of tofu will lead to excessive intake of plant protein in the body, which will cause a lot of waste in the body, which will cause a great burden on the kidneys, easily lead to indigestion, and even abdominal distension and diarrhea. Even low-calorie and low-fat white tofu is not suitable for excessive consumption.
Whether you get fat or not is also closely related to the cooking method. Choose the way to burn oil, for example, the water content of fried tofu decreases, the oil content increases, and the calorie value is higher. If you eat more, you will gain weight.
Extended information: Introduction to Tofu:
1. Tofu is the most common bean product, also known as water tofu. Legend has it that it was invented by Liu An, king of Huainan in Han Dynasty. The main production process is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the action of heat and coagulant, that is, tofu.
2. Tofu is the main raw material of vegetarian dishes in our country. It was unpalatable at first in the memory of ancestors. After continuous transformation, it was gradually welcomed by people and was praised as "plant meat". Tofu can be produced all year round, regardless of season, so in the off-season of vegetable production, the variety of dishes can be adjusted.
3. Tofu is divided into north and south tofu, and the main difference lies in the different materials of tofu. South tofu is made of gypsum, and the solidified tofu flower is tender because of its high water content, with a water content of about 90%. North tofu is usually made with bittern or sour paste. The solidified tofu flower has less water content, and its texture is older than that of south tofu, and its water content is about 85%. However, due to less water content, tofu has stronger flavor, tougher texture and easier cooking. Tofu is a traditional food in China, which is delicious and healthy.
4. Generally speaking, tofu is made of beans with high content of protein, such as soybeans, black beans and peanut beans. There are also other tofu products such as mung bean tofu, rubber tofu and so on.
5. Tofu is extremely nutritious, containing iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B 1, egg yolk and vitamin B6. Every100g of solid tofu contains 69.8% water, including protein15.7g, fat 8.6g, carbohydrate 4.3g and fiber 0. 1 g, which can provide 61kloc-0/.2 kilojoules of heat.
6. 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.
7. Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is quite beneficial to the growth and development of teeth and bones (there is also the calcium king in the fruit-sour horn).
8. It can increase the content of iron in blood in hematopoietic function; Tofu contains no cholesterol, and it is a delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematologic cancer's disease. Sterol and stigmasterol in tofu are all effective components for inhibiting cancer.
9. Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes, and finally most of it becomes nitrogen-containing waste. Eating a lot of tofu and eating too much plant protein will inevitably increase the nitrogen-containing waste generated in the body, which will increase the burden on the kidneys and be detrimental to health. Tofu is rich in protein. Eating too much at one time not only hinders the absorption of iron, but also easily causes protein indigestion, abdominal distension, diarrhea and other uncomfortable symptoms.
10. urged American medical experts to point out that soy products contain extremely rich methionine, which can be converted into cysteine under the action of enzymes. Soybeans that make tofu contain a substance called saponin, which can not only prevent arteriosclerosis, but also promote the excretion of iodine in human body. Long-term excessive consumption of tofu can easily lead to iodine deficiency, leading to iodine deficiency disorders.
Reference: Baidu Encyclopedia Tofu