The nutritional value of yuba is extremely high. One hundred grams of yuba is rich in carbohydrate (g) 7.6, fat (g) 2 1.70, protein (g) 44.60, cellulose (g) 1.00, vitamin E (mg) 27.84 and thiamine (mg). Iron (magnesium) 16.50, zinc (magnesium) 3.69, copper (magnesium) 1.3 1, manganese (magnesium) 2.55, potassium (magnesium) 553.00 and phosphorus (magnesium) 284.00.
Yuba is made by boiling soybean milk, keeping the temperature for a period of time, forming a film on the surface, picking it out and hanging it into branches, and then drying it. Its shape is similar to bamboo branches and it is called yuba. The quality of yuba is divided into three grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water content; It also contains nutrients similar to soybeans, such as soybean protein, dietary fiber and carbohydrates.