When it comes to tofu, I believe that everyone is no stranger, and this ingredient is always indispensable in general life. And there are many kinds of tofu, there are tender tofu, of course, there are also old tofu. In the process of selecting ingredients, because the tender tofu is particularly easy to break in the process of cutting, so the average person prefers to use the old tofu to cook, one is because the old tofu is easy to cook, and the other is that the nutritional value of the old tofu is higher than that of the tender tofu. So, what are the benefits of eating old tofu?
First, what is old tofu?
Old tofu is a traditional snack that rises in Shandong, special breakfast, also known as "North Tofu" by many people, a bit like tofu brain, but compared with tofu brain, the production is more complex and surprising, and it is also older. The taste is tender and not loose, oily but not greasy, light meat but not fishy, spicy but not choking, the whole is also smooth and bright and white, making people have a lot of appetite.
Second, what are the benefits of eating old tofu?
1, the content of calcium and magnesium in the old tofu is very high, which makes the necessary substance "calcium" needed in the human body can be easily supplemented by food to promote the growth and stability of bones. For most people, especially the elderly and teenagers, it is an indispensable substance in life, so eating more old tofu is beneficial to calcium and magnesium supplementation.
2, many people are afraid of fat, the content of fat and carbohydrates in old tofu is very small, so eating more old tofu is an excellent choice for many comrades who love beauty and want to lose weight. Old tofu contains many essential vitamins, such as vitamin B1, vitamin B2, vitamin E, vitamin K and so on.
3, old tofu contains minerals that are beneficial to the human body, such as calcium, magnesium, iron, zinc, potassium, copper, phosphorus and so on. What's more, old tofu contains many functional ingredients. These functional components are mainly linoleic acid, lecithin, isoflavones, choline, saponins, selenium, trypsin and the like.
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