Tofu is an alkaline food.

Tofu has the highest protein content among plant foods, and its protein is easily digested and absorbed by the human body. It is an ideal food for people with reduced gastrointestinal digestive function. Tofu is cold in nature and contains very few carbohydrates. It has the functions of regulating the body and moisturizing and calming fire.

Other common alkaline foods are: peas, soybeans, mung beans, rape, celery, sweet potatoes, lotus roots, onions, eggplants, pumpkins, cucumbers, mushrooms, radishes, etc. :

1. Northern tofu is also called "brine tofu". It uses brine as a coagulant. The main ingredients are magnesium chloride, calcium chloride and calcium sulfate. When brine is added to soy milk, calcium and magnesium ions act quickly to solidify the soy milk.

The data shows that 100 grams of northern tofu contains 12.2 grams of protein, 4.8 grams of fat, 1.5 grams of carbohydrates, 138 mg of calcium, and 63 mg of magnesium.

2. Nan tofu uses gypsum as a coagulant, so it is also called "gypsum tofu". In the south, the solidified things are called "beancurd" or "bean curd".

Data show that 100 grams of southern tofu contains 6.2 grams of protein, 2.5 grams of fat, 2.4 grams of carbohydrates, and 116 mg of calcium and 36 mg of magnesium respectively.

3. "Lactone tofu" uses something called "gluconolactone" as a coagulant. Some merchants also use the Japanese name "silk tofu".

Data show that 100 grams of lactone tofu contains 5 grams of protein, 1.9 grams of fat, 2.9 grams of carbohydrates, 17 mg of calcium and 24 mg of magnesium.

If compared by the same weight, the nutrient content is: northern tofu gt; southern tofu gt; lactone tofu gt.

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