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Food and Nutritions: Tofu
It is soybean curd, which has enhanced the nutritional benefits of beans, especially its protein value and that its ductility can be used in many preparations and recipes. The easiest way to prepare is cut into slices 2 cm. thick, which you miss in oil or butter marinating in soy sauce.
The therapeutic use of soybeans is large, emphasizing the soy lecithin used in the prevention of hypercholesterolemia. Also successful in the treatment of diabetes.
Tofu is prepared from the soy bean milk, which then coagulated to separate the liquid, obtaining food from a consistency similar to cream cheese or cottage cheese.
Tofu is a unique food because it contains protein, calcium, iron and containing all nine essential amino acids. All these advantages have them without the drawbacks of other foods such as meat are rich in saturated fats and that are currently produced with hormones, added with preservatives and other components that do not benefit health.
Composition of soybean curd, Each 100 g
Water – 85.1
Protein – 7.0
Fat – 4.1
Carbohydrate – 3.0
Calcium – 100.0
Iron – 1.5
Tofu in the amount of protein increases to over 20% of them also have an excellent digestibility.
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Water is the major component of our body and is essential for life, therefore we could not live without it. For our body to function properly we need about three liters of water a day.
1. What is it?
Water is a colorless, odorless, tasteless and is the drink par excellence. It is an essential component of nature but also is the main component of our body, where it performs important functions. Water is essential for life.
2. The proportion of water in our bodies
Proportions. The proportion of water varies according to sex. It is the main component of our body, representing two thirds of the weight of it.
Taking as an example a 70 kg, water represent approximately 43 liters, representing about 61% of the total weight, while two-thirds within the cells and the extracellular rest.
This proportion of water in our body varies by age and sex. Thus, women, having more fat and less muscle mass, has a somewhat lower water content, which ranges between 50-55% of its total weight. In the newborn this percentage is 80%, which decreases with age, reaching a value of 50% in the elderly.
The water content of our body is kept constant thanks to the balance between the quantity of water consumed daily and the daily loss of it.