Tofu has always been a healthy food that everyone likes. And tofu-related foods are regardless of age. So what are t
Tofu has always been a healthy food that everyone likes. And tofu-related foods are regardless of age. So what are the nutritional values of tofu? Who can't eat tofu? Let's have a look.
Nutritional files of tofu
Common tofu is generally made of soybeans. Tofu contains the nutritional advantages of natural soybeans, and the utilization rate of nutrients is higher than that of eating soybeans directly.
Tofu is rich in high-quality protein, soybean phospholipids, unsaturated fatty acids, phytosterols, various minerals and vitamins. It is indeed a very healthy food, and it is also an important food source for obtaining high-quality protein in the diet.
Tofu has different calcium content due to different processing methods. The order of calcium content from high to low is north tofu > south tofu > lactone tofu. The calcium content of north tofu and south tofu is higher than that of milk. Therefore, tofu is also a high-quality food source for obtaining calcium in the diet.
Tofu is very good, so what kind of people are not suitable for eating?
In fact, the general population can eat tofu, eat tofu to control a small amount, not greedy. Many people think that gout patients should not eat tofu. Actually, it's not. Whole soybean is indeed high in purine, but purine is soluble in water. When making tofu, you should press the water so that most of the purine will be lost with the water. So gout patients can eat soy products instead of some meat.
To sum up, tofu is a very healthy food, and it is recommended to eat it often on the plate. Be careful not to be greedy when eating. In fact, eating food, not taking medicine, can be eaten as long as it is not allergic and the consumption is controlled.
According to legend, tofu was unintentionally invented by Liu An, the grandson of Emperor Gaozu Liu Bang, while burning alchemy medicine. Later, it was introduced to Japan and western countries, especially by western vegetarians.
The raw materials of tofu are soybeans and mung beans. Is prepared by grinding, boiling and making brine. This process is very complicated.
Everything has two sides, and even the best thing is not suitable for everyone.
I looked up some information on the internet about the statement that tofu can promote arteriosclerosis, and there are both positive and negative views. The medical profession has not given an authoritative statement so far, and there is no conclusion.
As for which foods tofu is not suitable for eating, there are different opinions, and my experience is limited, so I can't give a very exact answer. I hope that everyone can share their own life experiences and discard the false and retain the true. Thank you.
Tofu is one of the most popular ingredients in China food street, and it is also a great invention of China.
Tofu has high nutritional value and is a cheap and high-quality source in protein. According to legend, tofu was invented by Liu An, an alchemist in the Han Dynasty and the king of Huainan, which provided a very high-quality protein for our race. Like long-term vegetarians, their protein needs are often met by tofu.
Tofu, derived from beans such as soybeans, is the best plant protein in protein. Soybean contains perfect protein and almost all essential amino acids. Essential amino acids refer to amino acids that cannot be synthesized by the human body itself and can only be taken from food.
Second, in the process of making tofu, most of the soybean oil is not lost. This oil contains no cholesterol and is good for our health.
Thirdly, after soybean is made into tofu, it is more beneficial for the human body to absorb protein. According to the experiment, it can be found that if you eat soybean directly, the absorption rate of protein is only about 70%, but when you make tofu, the absorption rate of human body can reach 90%, which is greatly improved.
So who can't eat tofu?
First, people who are allergic to beans and tofu should never eat tofu. Allergic people will have itchy skin, edema, difficulty breathing and so on.
Second, patients with high uric acid gout are not practical. Because beans and bean products, including tofu, are all high purine foods, which will increase the level of uric acid in the blood and further aggravate joint swelling and pain.
Tofu and soybean protein are high-quality proteins that anyone can eat. The only taboo is that unless you are allergic to soy protein, you are allergic to tofu! Right? This is absolutely inedible.
The following conventional popular science soybeans:
Soybean is an excellent source of protein and also contains phytoestrogen-isoflavones. Isoflavone is a micronutrient, which has similar properties to estrogen in non-human primates, including the effect on cholesterol level and the inhibition on the oxidation of low-density lipoprotein. Studies show that Asians have a lower risk of heart disease than westerners, because Asians eat more soy products.
Soy protein can also replace animal-derived foods. Many kinds of soybean foods and foods (such as tofu, soybean butter, edamame and some soybean hamburgers) may have beneficial effects on lipid and cardiovascular health, because they are low in saturated fat, high in unsaturated fat and often rich in fiber.
In addition, patients with kidney disease or hyperuricemia can eat tofu.
People nowadays are basically not short of nutrition.
More than 97% are diseases caused by overnutrition.
All beans are a little poisonous.
We all know that beans are very absorbent, and it often takes four or five hours to make soybean milk, so that beans can fully absorb water.
After absorbing water, beans enter the human body and become dry and thin parts again in the small intestine.
The dry part will re-absorb water in the intestine for seven or eight hours. If we eat more soy products, it will suck up the water in our large intestine. If it becomes too dry in the intestines, it is easy to cause problems, from farting to cancer.
This is why we fart after eating beans, or many patients with colorectal cancer have the habit of eating beans.
So people with intestinal diseases had better not eat soy products.
-I hope I can help you. If you have any other health problems, please feel free to ask.
Tofu is a food with a long history in China. Tofu is made of soybeans and inherits the rich nutrients in soybeans. Therefore, tofu is also rich in various minerals, such as iron, zinc, calcium, magnesium, copper, phosphorus, potassium and so on. Tofu contains a variety of B vitamins, such as folic acid, vitamin B 1, vitamin B6, etc. Tofu has a high water content, so although soybean is a food with high purine content, it is best to avoid eating it for gout patients. However, tofu is a medium purine food because it is diluted with purine, and gout patients can eat it in small quantities. Tofu is rich in protein, 100g contains protein 16g, with a fat content of 8.6g and low calories and sugar. Suitable for patients who lose weight and control three highs. Moreover, most of the fat in tofu is also unsaturated fatty acid, and the absorption rate is as high as 95%. Most people can eat tofu, which is a little cooler. If the stomach is weak, friends with abdominal pain and diarrhea should eat less.
The calcium in tofu can also meet the human body's demand for a lot of calcium. Tofu is cool and watery. Suitable for quenching thirst, promoting fluid production, clearing away heat and moistening dryness, and supplementing rich nutrition. Suitable for the infirm to eat properly, and can help digestion and promote appetite. Prevention of osteoporosis.
Many people think that tofu can't be eaten with vegetables, because the content of oxalic acid in vegetables is high, and tofu is rich in calcium, so both of them will produce unacceptable calcium oxalate, which will increase the chance of stones and reduce the calcium content. Actually, this is a misunderstanding. Tofu can be eaten with vegetables, whether spinach, shallots, Chinese cabbage or various vegetables. Although there are a lot of oxalate in plant food, which may react with calcium to produce calcium oxalate, it is actually only a small part, which can be ignored and has little effect on the total calcium. In addition, oxalic acid and calcium are not combined into calcium oxalate in the process of digestion, which may form when they meet in the kidney, and the precipitate can be excreted, so there is no need to worry about stones. Moreover, the study found that enough vegetables help to reduce the combination of calcium oxalate, so it is beneficial to eat tofu and vegetables together. If you are really worried about friends of calcium oxalate, you can blanch the dishes first, so that oxalic acid has basically been dissolved in the water, so you can rest assured.
Tofu is a kind of "delicious" that has evolved from ancient times to the present. There are many kinds of tofu. What are the nutritional values of the most common bean curd varieties, such as "South Bean Curd, North Bean Curd and Lactone Bean Curd", and what are the differences between them?
Let's talk about "North Tofu", which is also known as "Brine Tofu", which is mainly made of coagulant (brine). This way of making north tofu is hard, so it is also called "hard tofu". The content of protein is 0/2.2g per 100g/kloc, and the content of calcium and magnesium is also very rich.
In the process of making south tofu, the coagulant was changed to "gypsum", and its main component was "calcium sulfate". In contrast, the protein content of south tofu is relatively lower than that of north tofu, which is 6.2 grams per 100 grams of protein.
As for "lactone tofu", the coagulant it uses is "gluconolactone". Lactone tofu has higher moisture content and smoother texture. The protein content of lactone tofu is the lowest among the three kinds of tofu, containing 5 grams of protein per 100 grams; Lactone tofu retains all the nutrients in soybean milk, while south tofu and north tofu lose some water-soluble nutrients during seepage. But one more thing, the purine substances in the north and south tofu have also been lost, so it is safe for gout patients to eat.
Considering from protein, North tofu is the most abundant, followed by South tofu, and lactone tofu is less.
As for what kind of people can't eat tofu, normal people can eat it, but in moderation.
Tofu is a good "home-cooked dish", which is rich in protein, and protein is also rich in soybean isoflavones and other plant nutrients. I suggest you eat it every day.
Note Author Information: Vice President of Inner Mongolia Nutrition and Health Promotion Association
People's Republic of China (PRC) HACCP food system internal auditor.
National second-class public dietitian
National senior food inspector Wang
Nutritionist Tang Xiao answered this question. Tofu is a processed food that we eat every day. Its preparation process is simple and it is very convenient to eat.
Tofu is rich in protein, which is a high-quality protein, but its fat content is low. Eating tofu often has the functions of strengthening brain, improving intelligence, regulating blood sugar, blood pressure, blood lipid and lowering cholesterol. Tofu can be eaten in a variety of ways, suitable for all ages. It is very suitable for vegetarians to supplement protein, and also suitable for people who need to control chronic diseases to lose weight.
Taboos for eating tofu:
1. Tofu contains a certain amount of purine. Patients with gout and hyperuricemia should eat less, especially in the acute attack of gout, and it is best not to eat tofu.
2. Tofu is cold, people with spleen deficiency and stomach cold should not eat more, and tofu should not be eaten in large quantities. Eating too much is easy to cause flatulence.
3. For people with special diseases, such as nephropathy, iron deficiency anemia and arteriosclerosis, the consumption of tofu should be limited.
Pay attention to the storage of tofu: packaged tofu is easy to deteriorate. It is recommended to soak it in water immediately after buying it, and it is best to put it in the refrigerator. Tofu should not be kept at room temperature for 4 hours. It is better to buy it now and eat it now, not for a long time.
Tofu cooking tips: Tofu usually has a certain bean smell. In order to remove odor, it is necessary to blanch tofu in water. The trick of scalding tofu is to cut tofu into small cubes and put them in a basin, while heating them with cold water. When the water temperature rises to about 90℃, it will turn into low heat and constant temperature, and the tofu will slowly float. When you feel a certain hardness when you pinch it with your hands, take it out and soak it in cold water.
Tofu is a famous food in China. From south tofu to north tofu, it is the favorite of many foodies. Mapo tofu is recognized as a meal, and tofu is essential in Chinese restaurants abroad. Even after the tofu making technology was introduced to Japan, the Japanese tofu recreated by the Japanese is now a must for everyone to eat mala Tang. So is tofu high in nutritional value besides its excellent taste? Does anyone want to avoid tofu?
In fact, tofu is very healthy from the raw materials to the production process, and no one needs special attention. In addition, gout patients should pay attention to purine and should not eat more. People with spleen and stomach deficiency and cold should not eat more. As for healthy friends, they can fully enjoy the delicious tofu.
The raw materials of tofu are soybeans and water. The south tofu bought outside is marinated with gypsum, and the north tofu is marinated with brine. If we cook at home, let's use ordinary water and vinegar instead. 1. Soak the soybeans overnight in advance, and then press them in the soymilk machine. 2. Boil the bean juice on the fire, skim off the floating foam, and cool it to about 80 degrees Celsius after boiling. 3. Mix water and vinegar into household salt water at a ratio of about 4: 1, and then slowly pour in the bean juice while stirring. When you stir it, you will find that due to the combination of the alkalinity of beans and the acidity of vinegar water, the bean juice slowly condenses into tofu pudding. 4. Pour the tofu into a square mold, cover it with gauze, and then press it with a heavy object for a while, and our own tofu will take shape.
There are many ways to make tofu. For those who lack cooking experience, first of all, I recommend a convenient, fast and world-famous dish, that is Mapo tofu. 1. First, cut the tofu into small pieces and soak it in salt water for fifteen minutes. 2. Then pour oil into the pot, add onion, garlic and minced meat and stir fry. In the process of frying, add Pixian bean paste and lobster sauce, then add soup and tofu. 3. After cooking for a while, I feel that the water is almost collected, so I open the pot and adjust the starch to thicken. 4. Sprinkle pepper and shallots at the end of the pot.
Tofu can also be used to make Korean miso soup. 1. First, stir-fry shredded onion and onion segments in a pot, and then add the meat slices and stir-fry together. 2. After that, add water, Korean soy sauce, mix well and boil, then add the protagonist tofu block, matching clams and dried whitebait. You can go out after cooking for a while. The raw material of Korean soy sauce is also soybean, which complements tofu. Low fat and high protein can relieve alcoholism and even prevent breast cancer.
If the above practice is a little complicated for friends who are cooking for the first time, then I recommend the following egg with scallion oil mixed with tofu, which has almost no oil smoke. 1. First, cut the tofu into even slices, and then code it radially in the disc. 2. Put the preserved egg in the center of the radiation circle. 3. Mix onion, minced garlic, soy sauce, salt, vinegar, sugar and sesame oil into juice and pour it on tofu. 4. Steam on the fire for a while. There is almost no operation that requires oil in the whole process, which is very hygienic. Interested parents may wish to give it a try.
Tofu can supplement protein and calcium. As we all know, tofu is a bean product made by adding magnesium chloride, gypsum or gluconic acid δ -lactone after soybean is processed into soybean milk. After soybean is made into tofu, the digestibility of protein can be increased from 65% to over 80%, which is better than soybean. The calcium content of Beitofu added with magnesium chloride and gypsum is increased, and the calcium content of Beitofu is about100 mg, which is similar to milk and green leafy vegetables, and it is an important food for calcium supplementation. However, the calcium content of lactone tofu of gluconic acid δ-lactone is very low, about17 mg/100 g. Although the content of protein is half that of north tofu, the appearance and taste of lactone tofu are very delicate, which is very suitable for cold salad and soup, and it is also a supplement to high-quality bean products from protein.
Patients with high uric acid and kidney calculi should not eat tofu. After soybean is made into tofu, it still contains purine, oxalic acid and phytic acid, which is not good for patients who need to control uric acid. Oxalic acid and phytic acid contained in tofu can also increase the risk of kidney calculi, or interfere with uric acid excretion. If the bean curd is pressed out of water to make dried bean curd or shredded bean curd, the purine, phytic acid and oxalic acid in it are also removed with water, which is suitable for patients with hyperuricemia and kidney calculi's disease.
It is suggested that patients with nephropathy eat less bean products such as tofu. Although tofu is completely protein, it belongs to crude protein with low methionine content, and the absorption and utilization rate of protein is lower than that of animal meat. For patients with kidney disease with limited intake in protein, it is more efficient to choose high-quality animal protein such as fish, poultry, eggs, milk and lean meat.
About the author: Frances Sun/Deputy Chief Nurse/Second Class Public Nutritionist/Second Class Psychological Counselor/Ninth Breastfeeding Consultant of Maternal and Child Health Center of China CDC/Member of Community Nursing Professional Committee of Harbin Nursing Association.