advantages and disadvantages of yuba:

yuba seems to have only a thin skin. In fact, many people don't know that it is processed with soybean milk, which absorbs its essence and has the highest nutrition among bean products.

Nutritional data show that the protein content of soybean milk, tofu and yuba is 1.8g, 8.1g and 44.6g per 1g respectively. The carbohydrate content is 1.1g, 4.2g and 22.3g respectively; The moisture content is 96.4 grams, 82.8 grams and 7.9 grams. It is not difficult to see that yuba is rich in protein and low in water content, which is related to its drying and concentration of nutrients in soybean milk.

yuba has a good brain-nourishing effect and can prevent the occurrence of Alzheimer's disease. This is because the content of glutamic acid in yuba is very high, which is 2-5 times that of other beans or animal foods, and glutamic acid plays an important role in brain activity. In addition, the phospholipids contained in yuba can also reduce the content of cholesterol in blood, thus achieving the effect of preventing and treating hyperlipidemia and arteriosclerosis; Among them, soybean saponin has anti-inflammatory and anti-ulcer effects.

Although the nutritional value of yuba is high, it is better for some people, such as those with nephritis and renal insufficiency, to eat less, otherwise it will cause the increase of non-protein nitrogen in blood and aggravate the condition. Patients with diabetic acidosis and gout, or those who are taking tetracycline, Youjiangling and other drugs should also eat carefully.

the quality of yuba is divided into three grades, and the lighter the color, the higher the nutritional value. However, you should be careful when buying. Some yuba that looks particularly bright in color may be added with a chemical "hanging white block" in the production process, which can decompose toxic substances such as formaldehyde and sulfur dioxide, which is harmful to human health.