Side effects of eating tofu
1. Promote gout attack
Tofu contains more purines, and gout patients with abnormal purine metabolism and patients with elevated blood uric acid concentration are prone to gout attacks, especially gout patients should eat less.
2. Cause indigestion
Tofu is rich in protein. Eating too much at a time not only hinders the absorption of iron, but also easily causes protein's indigestion, abdominal distension, diarrhea and other discomfort symptoms.
3. Lead to iodine deficiency
Soybeans that make tofu contain a substance called saponin, which can not only prevent atherosclerosis, but also promote the excretion of iodine in human body. Long-term excessive consumption of tofu can easily lead to iodine deficiency, leading to iodine deficiency disorders.
4. Promote the formation of arteriosclerosis
American medical experts pointed out that soy products are rich in methionine, which can be converted into cysteine under the action of enzymes. Cysteine can damage endothelial cells of arterial wall, and it is easy to deposit cholesterol and triglyceride on arterial wall, thus promoting the formation of arteriosclerosis.
5. Promote the decline of renal function
Under normal circumstances, protein, a plant that people eat in the body, undergoes metabolic changes, and finally most of it becomes nitrogen-containing waste, which is excreted by the kidneys. When people get old, the ability of the kidneys to excrete waste decreases. At this time, if you don't pay attention to your diet, eat a lot of tofu, and eat too much protein, it will inevitably increase the nitrogen-containing waste produced in your body, increase the burden on your kidneys, and further reduce your renal function, which is not conducive to your health.
Tofu, meat and protein complement each other and are beneficial to absorption.
If you add some foods with very high protein content while eating tofu, it can play a "protein complementary" role with tofu, so that the protein of tofu can be better absorbed and utilized by the human body, especially tofu and fish. The content of methionine in tofu is less, but the content of this amino acid in fish is very rich, and the content of phenylalanine in fish is less, while the content in tofu is higher. In this way, when they are mixed together, they can complement each other and improve their nutritional value.
2. The nutritional value of tofu
1, Tofu is rich in nutrition, contains many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is equivalent to that of fish, and it is the best among plant proteins. Soybean protein belongs to complete protein, and its amino acid composition is good, which contains almost all the amino acids necessary for human body. Soybeans can be directly boiled and eaten. The protein digestibility of soybeans is only 65%, while the digestibility of tofu can be increased to 92% to 95%.
2. The oil content of soybean used to make tofu is about 18%, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean oil is relatively large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.
3. Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease.
4. Tofu is rich in phytoestrogens, which has a good effect on the prevention and treatment of osteoporosis.