1. Will eating yuba make you fat?
How easy it is to get fat.
Because of the different production methods, the calories of yuba are somewhat higher than those of other bean products, with 457 calories per100g, which is really quite high compared with tofu 82 calories, dried tofu 140 calories and oily tofu 244 calories. Moreover, the bamboo shoots that Guangdong people like to eat are fried with yuba, and the heat is higher, reaching 472 kilocalories per 100 grams, which exceeds the heat of pork with the same weight. Therefore, people who need to control their weight had better not eat yuba often. Eating too much is really easy to get fat, and eating yuba is best to reduce the intake of staple food.
2. How to eat yuba to avoid getting fat
(1) Pay attention to the right amount.
People who lose weight should eat less yuba and pay attention to the right amount if they want to eat it. It is recommended not to eat more than 30 grams a day. At the same time, eating more yuba should appropriately reduce the intake of staple food. Especially at night, eat less.
(2) Eating before and after exercise
Compared with ordinary bean products, yuba has a higher nutritional density, and every 100g yuba contains fat 14g, protein 25.2g, sugar 48.5g and other vitamins and mineral elements. It is a kind of high-quality bean product with rich nutrition and can provide balanced energy for human body. This kind of food, eaten before and after exercise, can quickly replenish energy and provide protein for muscle growth.
(3) Eat at lunch
It is best to eat yuba for lunch, which can replenish enough energy for the body and resist the fatigue of half a day's work. It is not easy to get fat, and the plant fat contained in it has a good effect on maintaining the moisture and elasticity of the skin, especially suitable for dry weather.
(4) yuba celery cold salad
If dieters eat yuba, it is recommended to mix celery, which is light in taste. The rich dietary fiber in celery can promote food digestion. You can add some vinegar to the cold salad, which is more nutritious.
3. How to soak Yuba?
(1) Method of Tofu Foaming 1
It's also a good idea to soak yuba in the microwave oven. Put the water without yuba in a covered container and heat it for three to five minutes. Look at the amount of Yuba, it will soon be fine, which is very time-saving for office workers.
Soak the yuba slowly in cold water, and it will take more than two hours to soak it completely. You can't soak in hot water, or you will soak the yuba.
(2) Method of Tofu Foaming 2
1. Soak the yuba in warm water, and add a little salt to the water, so that the yuba will be easier to soak, and the hardness will be uniform, and some places will not be soft and some places will be dry and hard. My mother taught me this.
2. Dried yuba is very light. There will always be a small part floating on the water when soaking. In some places, you can't soak. When it's soaked, cover it with a plate and let the yuba soak in the water to ensure that everything is soaked.
3. After basic soaking, cut into filaments and soak in warm water for 20 minutes, and the soaked yuba is quite perfect.
(3) Method of Tofu Foaming 3
It is best to soak tofu in cold water, so that the taste of tofu will not be lost and the appearance will be neat and clean. But it takes a long time to soak yuba in cold water, usually 4 to 6 hours. If you are in a hurry, you can use warm water instead of cold water, or you can make the yuba bubble moderately soft and hard, and the time can be shortened by half. Never soak yuba in boiling water, otherwise it will easily cause uneven hardness, even rotten outside and hard inside.
4. What are the benefits of eating yuba?
Yuba is a product of a certain structure composed of soybean protein film and fat. High nutritional value, easy preservation and convenient eating are favored by consumers at home and abroad.
Yuba contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development and concentrate soybean essence. It is the nutrition champion in bean products. Eating yuba regularly can strengthen the brain, prevent Alzheimer's disease, prevent arteriosclerosis, protect the heart, reduce the cholesterol content in blood, and prevent hyperlipidemia and arteriosclerosis. It has the effects of clearing away heat, moistening lung, relieving cough and resolving phlegm, and is suitable for almost everyone.
The content of glutamic acid in yuba is very high, which is 2~5 times that of other beans or animal foods. Moreover, glutamic acid plays an important role in brain activity, so yuba has a good brain-nourishing effect and is helpful to prevent Alzheimer's disease.
5. How to distinguish a good Yuba?
Although Yuba has certain benefits, many Yuba in the market can't meet the hygiene standards, even made of other materials, so you must know how to distinguish the real Yuba so as not to cause harm to your body.
How to distinguish:
1. Look at the color.
Good quality: light yellow, shiny.
Secondary quality: dull or white, clear white, dull.
Sub-quality: grayish yellow, dark yellow or yellowish brown, dark and dull in color.
Look at the appearance
Good quality: dendritic or leaflike, fragile and easy to break, hollow strip broken, no mildew, impurities, moth-eaten.
Secondary quality: dendritic or leaflike, with more broken branches or fragments and more solid strips.
Inferior quality: there are mildew spots, insects and impurities. Yuba with borax is not easy to break and cook.
Smell
Good quality: it has the inherent fragrance of yuba and no other peculiar smell.
Sub-quality: the inherent aroma of yuba is dull.
Inferior quality: it has musty and sour smell.
taste
Good quality: it has the inherent fresh flavor of yuba.
Sub-quality: the inherent taste of yuba is dull.
Inferior quality: Bad taste such as bitter taste, astringent taste or sour taste.
6, the harm of fake yuba
1, gastrointestinal discomfort
During the processing of toxic yuba, urotropine solution can be used for anticorrosion. This substance will decompose a lot of formaldehyde under the action of gastric acid, which will lead to gastrointestinal discomfort, nausea and vomiting after eating.
2. Poisoning
Borax may be added in the processing of toxic yuba to strengthen its toughness and make it more chewy. Long-term intake of borax will hinder the action of enzymes in digestive tract and cause cumulative poisoning of multiple organs.
3. Carcinogenesis
During the processing of toxic yuba, sodium formaldehyde sulfoxylate may be added to improve the appearance and taste, but this industrial whitening agent has strong carcinogenicity and great damage to human lungs, liver and kidneys.