Tofu, soymilk, dried tofu, shredded tofu, tofu brain ...... soybean products family is very large, each member has what advantages?

Tofu, dried tofu, shredded tofu - a small calcium supplement

The production of tofu and other soybean products in the process, the inevitable "point of the tofu" process, some of which will be used in the coagulant containing calcium ions, and therefore the achievement of a number of calcium supplementation of a small player. For example, the calcium content of dried tofu as high as 447 mg / 100 grams, tofu silk 204 mg / 100 grams, 113 mg / 100 grams of south tofu, north tofu 105 mg / 100 grams. The coagulant used in lactone tofu is lactone gluconate, which has a lower calcium content of 17 mg/100 grams.

Bean curd, tempeh and natto - kings of B vitamins and minerals

Soybean products such as bean paste, tempeh and bean curd are fermented, and the amount of B vitamins in them increases dramatically. For example, the content of vitamin B2 in curd milk is 6 to 7 times higher than that of tofu. In addition, after fermentation, the incremental increase in soluble mineral content in these soy products is also significant. Tofu curd and tempeh are high in salt and should only be consumed in small amounts with meals.

Soybean residue, soybeans, soybeans - dietary fiber master

Some people love to eat soybean sauce, boiled soybeans, but also after playing soybean milk soybean residue secondary use. Such an eating method, although the calcium intake is low, but the dietary fiber intake is much higher than other soy products. For example, the soybean dietary fiber content of up to 4,0%, more than spinach, amaranth and other high-fiber vegetables.

Roasted bamboo, oil bean skin high protein and high fat

Roasted bamboo and oil bean skin in the production process, the need to heat the soy milk, so that the surface water continues to evaporate, soy protein on the surface of the soy milk will be crosslinked to form a thin film of which the fat, sugar and other components of the package. Such a processing process determines their higher protein and fat content, but calcium content is not dominant.

Tofu brain - taste and nutrition

It is an intermediate product of making tofu, presenting a semi-solidified state, if the old tofu is a "half-aged woman", the tofu brain is a "young girl", both taste and nutrition

Tofu brain is a "young woman", both taste and nutrition. "

These are the most important of all, and the most important of all is the fact that they are the most important of all.

Soymilk - rich in soy isoflavones

Soybeans are rich in soy isoflavones, and soy isoflavones have good water solubility, the processing of soymilk as a result of not like other soybean products that are washed more individual processing, and therefore retains a wealth of soy isoflavones, for the alleviation of female aging, improve The fact that it is not as good as the other soy products that are processed, therefore retaining the richness of the soy isoflavones, for the alleviation of female aging, improve menopause, breast disease have great benefits.

In addition, other soy products also have specialties, such as soy milk low energy, satiety; bean sprouts vitamin C-rich, high mineral utilization ...... Therefore, you can rotate to eat. It is best to eat about 25 grams of soybeans per day, equivalent to 140 grams of southern tofu, 365 grams of soymilk, 55 grams of dried tofu, 175 grams of lactone tofu, 40 grams of shredded tofu, and 72, 5 grams of northern tofu.

Three major misconceptions about soy products:

1, all soy products are calcium?

The soybean itself is not low in calcium, but the calcium content of soybean products is affected by the impact of processing, such as north-south tofu, tofu skin, dried beans, etc. is processed with calcium-containing coagulants, calcium content than soybeans to be high, close to the calcium content of milk. And lactone tofu is made with calcium-free coagulant, calcium content is also very little, soy milk is to be diluted 20 times the water, calcium content is also very little, so the eyebrows and beard a said soy products are calcium is not desirable.

2, gout patients can not eat soy products?

Many gout patients "talk about beans", that soy products is a major restricted area, per 100g of soybeans containing purine 116, 5mg, is a medium purine content of food, but soybeans made into soy products such as tofu, soymilk, soymilk is not, soymilk purine content of per 100g is only 3, 3mg of purine, while the tofu, in particular Is the water content of more southern tofu, its purine content of only 13 mg or so, far less than many foods in our daily lives, but the gout crowd encountered dry beans, oil tofu, dried tofu and other products or hide far better.

3, soy products eat more induced breast cancer?

Soy isoflavones not only does not increase the risk of breast cancer, but on the contrary, the mammary gland has a protective effect on the recovery of breast cancer patients have helped. Our breast cancer experts have also found that more than 3,000 controlled studies of breast cancer patients have found that women who consume the most soy products can reduce their risk of breast cancer by 30%, and that a high intake of soy products during adolescence may reduce the risk of breast cancer in adulthood.