Different tofus have different nutrients. Traditional Chinese tofu is made by soaking soybeans in water, soaking them until soft, then grinding them into soy milk, and then "brining" them with salt brine or gypsum to agglomerate the dispersed protein particles in the soy milk. The tofu on the market mainly includes northern tofu, southern tofu, lactone tofu, "fake tofu" and other categories.

1. Northern Tofu (Old Tofu)

It is generally made with salt brine (magnesium chloride). It is characterized by greater hardness, stronger toughness, lower water content, and a very " "Thick", tastes slightly sweet and slightly bitter, but has the highest protein content. It is suitable for frying, deep-frying, and stuffing.

Although northern tofu is a bit bitter, its magnesium and calcium content are higher, which can help reduce blood pressure and blood vessel tension, prevent cardiovascular disease, and strengthen bones and teeth.

2. Southern tofu (called tender tofu, soft tofu)

Generally made with gypsum (calcium sulfate), it is characterized by tender texture, high elasticity, high water content, and delicious taste. It is sweet and fresh, with a protein content of more than 5%.

It is suitable for mixing, frying, stewing, boiling, roasting and making soup.

3. Lactone tofu

Abandoned the older generation of brine and gypsum, instead used gluconolactone as the coagulant, and added substances such as trehalose and vegetable gum to retain water.

Although the texture is fine and the taste is tender, it is not as nutritious as traditional tofu. This is because, firstly, the content of soybeans is less, and it does not taste like tofu; secondly, the calcium and magnesium of tofu mainly come from gypsum and brine, and gluconolactone coagulant contains neither calcium nor magnesium, so the nutritional value is reduced. .

4. "Fake tofu"

There are many "fake tofu" on the market now: almond tofu, milk tofu, egg tofu, etc. Although both are called "tofu", they both look moist, white and tender, and taste smooth, but they have nothing to do with tofu. Because there is no soybean in the raw materials of these "tofu foods", it is a completely different kind of food. The nutrition of these "style tofu" all depends on their raw materials and production process.