Tofu is the most common kind of soy product in daily life. The main production process is to add the soybean residue to the slag and press it into a tofu. It is also the main raw material of vegetarian food in China. It is called “plant meatâ€. Tofu basically retains all the nutrients of soybeans, so the nutritional value of tofu is extremely high, so folks have the saying that "tofu vegetables are safe." So, what are the nutritional values ​​of tofu? What are the benefits of eating tofu? Let’s take a look.
Nutritional value of tofu
Tofu is rich in nutrients and contains a lot of high-quality protein. Its amino acid composition is similar to animal protein, and the body's digestion and absorption rate of tofu is very high, reaching more than 95%. In addition, tofu is rich in vitamins, phytosterols, unsaturated fatty acids, soy isoflavones, saponins, lecithin, sugars and trace elements calcium, iron, phosphorus, potassium, magnesium, zinc, selenium and other nutrients. ingredient. Tofu is a high-protein, low-fat nutritious food that is often eaten to help replenish the body's various nutrients.
What are the benefits of eating tofu?
1, calcium supplementation
Tofu is added with brine in the processing process, so that the content of calcium and magnesium in tofu is higher than that of soybean. According to the measurement, about 164 mg of calcium per 100 g of tofu is a good calcium supplement, especially suitable for people with calcium deficiency.
2, promote brain development
Although the tofu has been processed, it still retains the lecithin contained in the soybean. This ingredient is an important substance that promotes the development of the brain and human nerves. Regular consumption of tofu helps to improve mental development and improve memory.
3. Improve menopausal syndrome
Tofu is rich in phytoestrogens, soy isoflavones, which are similar to estradiol secreted by female ovaries. They have a two-way regulation effect, which can keep estrogen in women's body in balance and improve menopausal syndrome. effect. In addition, soy isoflavones in tofu can also reduce the risk of breast cancer.
4. Prevention of cardiovascular disease
Saponins, lecithin, soy protein and unsaturated fatty acids in tofu can lower blood cholesterol levels and help prevent cardiovascular and cerebrovascular diseases. In addition, tofu is low in calories and contains no cholesterol. It is an ideal food for patients with high fever and coronary heart disease and arteriosclerosis.
5, supplement nutrition
Tofu contains the eight essential amino acids of the human body, and the protein in the tofu is a complete protein, which is more conducive to digestion and absorption by the human body. In addition, tofu is also rich in B vitamins and a variety of trace elements, which is a good supplement for nutrients.
6, prevent cancer
Toxins, phytosterols, and soybean saponins contained in tofu all inhibit the proliferation of cancer cells. Regular tofu can reduce the incidence of breast cancer, stomach cancer, and colon cancer.
Tips: Although tofu is a good quality and cheap nutrition, but it can not be eaten in large quantities for a long time. Excessive consumption of tofu can cause indigestion. In addition, tofu contains more sputum substances, and gout patients and patients with high uric acid concentrations should eat less.
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