Can you supplement calcium in Japanese tofu?Try to eat as little as possible

Tofu is often called "vegetarian meat", rich in high -quality protein, and is also rich in calcium.Many people in life like to eat Japanese tofu. They think that the nutritional content of Japanese tofu and tofu is the same. Eating Japanese tofu can also supplement this real?

Tofu refers to the tofu made of grinding soybean into soy milk and adding a coagulant.Its main raw material is soybeans. The current tofu sold on the market can be roughly divided into northern tofu, south tofu and lactone tofu.

Northern tofu, also known as old tofu and brine tofu, is mainly magnesium chloride, as well as magnesium sulfate and calcium chloride as coagulants.The moisture content of North Tofu is usually relatively low, and the taste is tight and rough.In terms of nutrition, 100 grams of north tofu contains 138 mg of calcium, and the content of magnesium, zinc, and selenium is also rich.

South tofu is called tender tofu and soft tofu, which is made of plaster as a coagulant.Compared with North Tofu, its water content will be higher, so the texture is softer and elastic.The number of nutritional data tables is that 100 grams of south tofu contains 116 mg.

The coagulant used in the fat tofu is glucose, which is higher than the south tofu. It has a softer, tender and smooth taste, and is very delicate.Although the protein content is only about half of the northern tofu, and the calcium content is only 17%of south tofu, compared with northern tofu and south tofu, the fat and calories of internal tofu are significantly lower.People are more suitable for choosing it.

Do Japanese tofu contain the same calcium content?Japanese tofu is also called Yuzi tofu. Although the name is "tofu", it is not a real tofu.The tofu we usually talk about is made of soybeans as the main raw materials. Although Japanese tofu tastes smooth and the laidone tofu is similar, soybeans are not seen in the ingredients. The main raw materials are water and eggs.The products will also be marked as "egg tofu".

In addition to the differences in raw materials, Japanese tofu is not as good as tofu in nutrients.Compared with the same smooth lactone tofu, the content of lactone tofu is 5 grams per 100 grams of protein, and the content of sodium per 100 grams is only 6.4 mg; and the content of Japanese tofu per 100 grams of protein is less than 4 grams, and the content of the protein is less than 4 grams, and the content of the protein is less than 4 grams, and the content of the protein is less than 4 grams, and the contents of the tofu are less than 4 grams, and the content of Japanese tofu is less than 4 grams.The sodium content per 100 grams is high, almost more than 100 mg, and some or even 611 mg.This means that eating 100 grams of Japanese tofu will consume about 1.5 grams of salt. The whole day of salt intake can easily exceed the "less than 5 grams" recommended by the "Chinese Resident Dietary Guide".Risk of blood pressure.

Therefore, although Japanese tofu is similar to tofu in its appearance, color and taste, because it contains a lot of edible salt, it should usually be eaten as little as possible.Otherwise, it may induce hypertension, hyperlipidemia, and diabetes, and the body may suffer from other diseases due to malnutrition.

Source: Surging News Xinhuanet

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