The nutritional value of tofu
Tofu is rich in nutrients, contains various trace elements essential to human health such as iron, calcium, phosphorus and magnesium. It also contains sugars, vegetable oils and a wealth of high-quality protein. It is known as "plant meat." Tofu digestion and absorption rate of 95% or more. Two small pieces of tofu can meet one's daily calcium requirement.
Tofu serves as a replenishing and heat-keeping health food, and it can be used as a supplement to nourish Qi, clear away heat and dryness, thirst, and clean the stomach. More suitable for hot constitution, bad breath, thirst, gastrointestinal unclear, fever after eating nurses to eat. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also beneficial to the growth and development of teeth and bones. In the hematopoietic function, it can increase the content of iron in blood; tofu does not contain cholesterol, which is hypertension Hyperlipidemia, hypercholesterolemia, arteriosclerosis, and herbal diets for patients with coronary heart disease. It is also a nutritional supplement for children, the sick and the elderly. Tofu is rich in phytoestrogen and has a good effect on the prevention and treatment of osteoporosis. There are also functions of inhibiting breast cancer, prostate cancer, and blood cancer. Steroids and stigmasterol in tofu are all active ingredients for cancer suppression.
Tofu can also be used in diet and has certain medicinal value. Such as onion stew tofu, can cure the beginning of a cold, eat 3 to 5 times a day; cod and tofu co-cook, can cure measles out of Qi still have heat, can also be used for the milk; onion fried tofu, can be used for edema and swelling; Tofu radish soup, can be used for phlegm and asthma; tofu brown sugar co-cooked, can be used for vomiting blood and so on.
1, tofu and tofu products rich in protein, and tofu protein is a complete protein, not only contains the essential eight amino acids, and the proportion is close to the human body needs, high nutritional value;
2, tofu contains phytoestrogen, can protect the vascular endothelial cells from oxidation damage, eat it regularly can reduce the destruction of the vascular system, prevent the occurrence of osteoporosis, breast cancer and prostate cancer, is the protection of menopausal women's protection;
3, rich soy lecithin is beneficial to the growth of nerves, blood vessels, brain;
4, soy protein can properly reduce blood lipids, protect blood vessel cells, prevent cardiovascular disease;
5. In addition, tofu is also good for conditioning, weight loss, and delicate skin after illness.
The effect and function of bean curd
1. Menopause "Protection of God"
Effectively prevents the occurrence of osteoporosis, breast cancer and prostate.
2. Prevention of cardiovascular diseases
Tofu brain can also inhibit cholesterol intake. Soy protein significantly reduces plasma cholesterol, triglycerides, and low-density lipoproteins, which not only prevents colon cancer, but also helps prevent cardiovascular and cerebrovascular diseases.
3. Reduce the risk of breast cancer
The soybeans used to make tofu contain soy isoflavones, which can regulate the response of the mammary gland to estrogen. The concentration of isoflavones in Japanese urine is 100 to 1000 times that of American and Dutch women. This is related to the Japanese regular diet of soybeans, and also to Japanese soya. One reason for the lower incidence of breast cancer in Europe and the United States. In addition, it can effectively prevent the occurrence of leukemia, colon cancer, lung cancer, and gastric cancer.
4. Anti-vascular
The production of saponins contained in soybeans eliminates free radicals in the body, has significant anti-cancer activity, and has the effects of inhibiting the growth of tumor cells, inhibiting platelet aggregation, and preventing thrombosis.
5. Milk substitutes
The nutritional value of tofu is similar to that of milk. Tofu is the best substitute for people who cannot drink milk due to lactose intolerance, or who do not eat meat and poultry for chronic diseases.
6. Tonic heat and health
Tofu serves as a replenishing and heat-keeping health food, and it can be used as a supplement to nourish Qi, clear away heat and dryness, thirst, and clean the stomach. More suitable for hot constitution, bad breath, thirst, gastrointestinal unclear, fever after eating nurses to eat. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also beneficial to the growth and development of teeth and bones, and it can increase the content of iron in blood in hematopoietic function.
Tofu nutrition analysis
1. Tofu rich in nutrients, contains iron, calcium, phosphorus, magnesium and other essential trace elements, also contains sugar, vegetable oils and rich in high-quality protein, known as "plant meat" reputation. The protein biological value of soybean is comparable to that of fish and it is a leader in vegetable protein. Soy protein is a complete protein, its amino acid composition is relatively good, almost all of the amino acids necessary for the human body. Soybean can be directly cooked and eaten. The body's digestion and absorption rate of its protein is only 65%, and the digestibility of finished tofu can be increased to 92% to 95%.
2. The soybeans used to make tofu contain about 18% fat, and most of them can be transferred to tofu. The proportion of linoleic acid in soybean oil is large, and does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.
3. Tofu does not contain cholesterol, which is a medical food for patients with hypertension, hyperlipidemia, high cholesterol, arteriosclerosis, and coronary heart disease.
4. Tofu is rich in phytoestrogen and has a good effect on the prevention and treatment of osteoporosis.
Tofu shopping tips
1. Look
Direct observation under scattered light, high-quality bean curd is even milky white or light yellow, slightly shiny. The color of the sub-quality tofu became dark until it was light red and dull. Inferior tofu is dark gray, dark yellow, or reddish-brown to identify the state of tofu tissue.
2. Cut
Then use a knife to cut into several pieces and then carefully observe the incision, and finally press gently with your hand to test its elasticity and hardness. High-quality tofu has a complete block shape, moderate softness and hardness, a certain amount of elasticity, a delicate texture, a uniform structure, and no impurities. Sub-quality tofu block shape is basically complete, the section can be seen rough, texture is not delicate, poor flexibility, there is a yellow liquid leakage, the surface is sticky, after water is not sticky. Inferior tofu block shape is not complete, the structure is rough and loose, touches fragile, inelastic, impurities, surface sticky, washed and washed still sticky hands.
3. Smell
The smell is smelled directly at room temperature. Premium tofu has a unique flavor of tofu. Subtle tofu aroma is flat. Inferior tofu has bean odor, smell and other bad odor or other foreign smell to identify the taste of tofu, you can take a small sample at room temperature, chewing to taste its taste.
4. Products
Quality tofu is delicate and fresh, pure and fresh. Substandard tofu has a rough texture and a mild taste. Poor tofu has sour, bitter, astringent and other bad taste.
Tofu store
1. The packaged tofu is very easy to spoil. After buying it home, it should be immediately immersed in water, put in the refrigerator, and then take it out before cooking. Do not take more than 4 hours after removal to keep it fresh, preferably on the day of purchase.
2. Boxed tofu is easier to store, but it must still be kept in the refrigerator to ensure that it will not be corrupted during the shelf life. If it cannot be consumed at one time, it can be cut and used according to the required amount, and the rest will be returned to the freezer for the convenience of the next meal.
3. Rinse with clean water and place in a clean basin. Put the salt in the boiling water. When it cools down, put the tofu in the bowl (all immersed as well). The treated bean curd will not be able to break for half a month.
How to eat tofu
The trick is:
South and north bean curd have a certain degree of bean odor. North bean curd has a slight bitter taste. In order to remove odors, the key to many dishes made with tofu is to put the tofu in the water before cooking. The correct method is to cut the tofu into small cubes of similar size and put it in a water pot, together with the cold water. Heating, until the water temperature rises to about 90 °C, should be transferred to micro-fire constant temperature, slowly see the tofu float, feel when there is a certain hardness when squeezed out, soaked in cold water can be.
Tofu's unbreakable 4 little tricks:
1. Before you make tofu, if you use salt water to dip it, it will not break easily when you cook again. In particular, southern tofu is soft, soft and smooth, and has a large moisture content. Before cooking, first boil the water in the pan, put a teaspoon of salt, and chop the tofu to make it complete.
2. The number of lactone in bean curd is the most delicate and supple, but it is also the most fragile. If the inner fat tofu is not broken, it can be steamed and steamed for 20 minutes before cooking. After cooling, it needs to be cut into various shapes according to cooking.
3. Although the tough north tough tofu is not broken, but it should also be careful, when cooking can be fried in hot oil for 1-2 minutes until the surface becomes hard and then turn over and stir fry.
4. No matter what kind of fried tofu, do not use spatula shovel, but use the spatula to push the opposite side, so that not only can make tofu and ingredients mixed evenly, but also to prevent the spatula broken tofu.
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