Do you know milk and tofu can be eaten together, the article describes the effects of tofu, and milk with the food, nutritious, these two dishes are relatively high protein content of the food, is available as a regular dish, milk can also be supplemented with calcium, can make our body healthier, the child ate a taller growth.

A, milk and tofu can be eaten together

Of course you can, both foods have a high nutritional value, and there is a famous dish called milk tofu, the main ingredients are tofu, milk, ingredients are bok choy, seasoning broth, sailor's dances, table salt, etc., through the practice of cooking and become. Another way to make it is to put milk and soybeans into a juicer and grind, strain and cook them.

Two, the introduction of tofu

Tofu is the most common soybean products, also known as water tofu. The main production process is a pulp, that is, soybeans made of soybean milk; two is coagulation molding, that is, soybean milk in the heat and coagulant **** with the role of solidification into a gel containing a lot of water, that is, tofu. Tofu is the main ingredient of our vegetarian dishes, in the memory of the ancestors at first very difficult to eat, after continuous transformation, gradually welcomed by the people, known as "plant meat". Tofu can be produced year-round, without seasonal restrictions, so in the vegetable production off-season, you can adjust the variety of dishes. Tofu is divided into southern and northern tofu. The main difference in the point of gypsum (or point of halogen) how much, the south of the tofu with less gypsum, and therefore the texture of the tender, moisture content of about 90%; north of the tofu with more gypsum, the texture of the south of the tofu is older, the moisture content of 85-88%. Tofu is a traditional Chinese food, flavorful and nourishing. Tofu is usually made from soybeans, black beans and peanut beans, which are high in protein, can be used to make it.

Tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, methionine and vitamin B6. Every 100 grams of firm tofu, water accounted for 69.8% of the 15.7 grams of protein, 8.6 grams of fat, carbohydrates, 4.3 grams and 0.1 grams of fiber, which provides 611.2 kilojoules of calories. The high amino acid and protein content in tofu makes it a good complementary food to grains.

Tofu has 78% unsaturated fatty acids and contains no cholesterol, making it known as "plant meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's calcium needs for a day.

Tofu is a complementary heat and health food, eating can replenish the gas, heat and dryness, thirst, clean stomach. It is more suitable for hot body, bad breath and thirst, intestinal and gastrointestinal uncleanliness, and the person who eats after the heat disease conditioning. Modern medicine has confirmed that tofu, in addition to increasing nutrition, help digestion, appetite function, on the teeth, bone growth and development is also quite beneficial (this function is also the king of calcium in the fruit - Cape Sour), in the hematopoietic function of the blood can increase the content of iron in the blood; tofu does not contain cholesterol, hypertension, hyperlipidemia, high cholesterol and arteriosclerosis, coronary heart disease patients with the medicinal cuisine. It is also a good dietary supplement for children, the sick, the weak and the elderly. Tofu is rich in phytoestrogens, which have a good effect on the prevention and treatment of osteoporosis. There is inhibition of breast cancer, prostate cancer and blood cancer function, tofu in the sterols, soy sterols, are cancer inhibition of effective ingredients.