7 benefits of turning soybeans into tofu

　　The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the body to absorb and utilize soy protein ； The soft and flexible nature of tofu leaves great room for creativity for Chinese people who are good at cooking. As a result, tofu has been used to create a wide variety of dishes to suit the tastes and preferences of people in different regions. All these make ordinary soybeans sublimated. Tofu also has many functions, let us take a look at them below.

　　The benefits of tofu

　　1. The “protector of menopause””

　　Effectively prevent osteoporosis, breast cancer and prostate development.

　　2. Prevent cardiovascular disease disease

　　While tofu is good for the brain, it can also inhibit cholesterol intake. Soy protein can significantly reduce plasma cholesterol, triglycerides and low-density lipoprotein, which not only prevents colon cancer, but also helps prevent cardiovascular and cerebrovascular diseases.

　　3. Reduce the chance of breast cancer

　　The soybeans used to make tofu contain soy isoflavones, which can adjust the response of the mammary gland to estrogen. The concentration of isoflavones in the urine of Japanese women is 100 to 1,000 times that of women in the United States and the Netherlands. This is related to the fact that Japanese people often eat soybeans, and is also one of the reasons why Japan has a lower incidence of breast cancer compared with European and American countries. In addition, it can also effectively prevent leukemia, colon cancer, lung cancer, stomach cancer Wait for it to happen.

　　4. Anti-vascular

　　The saponins contained in soybeans can scavenge free radicals in the body and have significant anti-cancer activity. They can inhibit the growth of tumor cells, inhibit platelet aggregation, and have anti-thrombotic effects.

　　5. Milk Substitutes

　　The nutritional value of tofu is similar to that of milk. It is suitable for people who cannot drink milk due to lactose intolerance, or who want to control chronic diseases. sexually transmitted diseases For people who don’t eat meat and poultry, tofu is the best substitute.

　　6. Replenishing, clearing away heat and preserving health

　　Tofu is a tonic, heat-clearing and health-preserving food. If eaten regularly, it can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. More suitable for people with hot constitution, Bad breath It should be taken by those who are thirsty, have unclear stomach and intestines, and are recovering from fever. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasing appetite, tofu is also very beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood during the hematopoietic function.

　　7. Calcium supplement

　　Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "plant meat". The digestion and absorption rate of tofu reaches more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.

　　Copycat tofu is nutritious

　　Although tofu is rich in nutrients, it depends on what kind of tofu it is. Some copycat tofu has basically no nutrients at all.

　　Japanese tofu: Japanese tofu also has some other names, such as "lactone tofu",“ egg "Tofu", "Tamako Tofu", etc., although the texture is similar to tofu, they do not contain any soybean ingredients. It is mainly made of eggs as the main raw material, supplemented by pure water, plant protein, natural seasonings, etc. It has a tender and smooth taste and is easy to cook, but in terms of nutritional value, it is neither as good as eggs nor as good as tofu.

　　Almond tofu: Almond tofu is a famous dessert. It is made by grinding sweet almonds, boiling them in water, freezing and solidifying, and then cutting them into pieces. It is named after its shape like tofu. It does not contain soybean ingredients, but adds other additives such as white sugar, milk powder, canned fruits, almond extract, etc. Although it contains a certain amount of protein and fat from almonds, its nutritional value is far less than tofu.

　　Konjac tofu: Konjac tofu is actually the product of konjac tubers ground into a slurry and cooked. Its main component is glucomannan, which is a high-quality natural dietary fiber. In terms of nutritional value, it can reduce cholesterol and promote intestinal motility. constipate It has such functions as low calories and strong satiety, making it the first choice product for many weight loss enthusiasts. But it does not contain any high-quality protein, nor can it supplement calcium and magnesium to the human body.

　　How to choose tofu

　　The color of tofu itself is slightly yellowish. If the color is too white, bleach may be added, so you should not buy it.