Lactone tofu refers to tofu made with acidic coagulant. The representative of acid coagulant is gluconolactone, which is a natural food additive. Proper consumption can supplement the nutrients needed by the human body, but excessive consumption will have a certain impact. Patients with gout, gastrointestinal diseases and kidney diseases should not eat it to avoid physical discomfort.

Benefits: Unlike ordinary tofu, lactone tofu is made of gluconic acid-δ-lactone as the coagulant of tofu. Protein loss is reduced, protein content and water content are high, and lactone tofu is rich in protein, calcium, vitamin B, unsaturated fatty acids and soluble fiber, which is helpful for human digestion, vitamin supplementation and constipation. In addition, from the taste point of view, lactone tofu is tender, smooth and shiny, and has good palatability.

2. Disadvantages: Because lactone tofu is made of soybeans, it belongs to high protein and high purine food. A large amount of food may lead to excessive intake of protein, and a large amount of protein is difficult to digest, which will increase the burden on the stomach and easily lead to indigestion. In addition, patients with kidney disease can also take a large amount of protein, which will increase the metabolic burden of the kidney, thus leading to the aggravation of the disease. In addition, the content of lactone tofu purine made from soybean is high, which can induce gout or aggravate gout symptoms after eating by gout patients.