Medical Publishing » Tofu http://www.surrypublishing.com Publishing of Medical Tips and Natural Health Care Sun, 29 Jan 2012 07:56:34 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Food and Nutritions: Tofu http://www.surrypublishing.com/food-and-nutritions-tofu.htm http://www.surrypublishing.com/food-and-nutritions-tofu.htm#comments Tue, 25 Jan 2011 01:38:50 +0000 Ann Brown http://www.surrypublishing.com/?p=14 tofuIt 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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