Good evening, I'm the little bowl nutritionist "Rachel".
We all know that eating tofu to supplement calcium, eating more tofu is good!
Tofu is not only rich in plant protein, but also contains a variety of vitamins and minerals, natural phytoestrogens... The benefits are simply too many.
There are also many types of tofu eaten in daily life, such as water tofu, north tofu, south tofu, thousand sheets, and dried incense.
But today to remind everyone: not all tofu can supplement calcium, you must not eat wrong.
Especially this most tender and smooth "counterfeit tofu"
- Japanese tofu, also known as tamago tofu or egg tofu.
01
This tofu is not the other tofu
There are no nutritious soy, only a small amount of eggs and additives
Even many people are obsessed with Japanese tofu, and even buy bags and boxes to eat.
If you like to eat it simply because of the taste, but if you eat Japanese tofu for nutrition, the direction is wrong!
This tofu is not the other tofu, in the ingredients of Japanese tofu, there is no trace of soybeans.
They are simply foods made with water, small amounts of eggs, salt and additives.
Many people may also think that eggs in it are not more nutritious?
Egg nutrition is not wrong, but looking back at the nutrition facts list, you know that the protein in it is pitifully small.
A 100g piece of Japanese tofu has only 3.5g of protein.
An egg has 6-7 g of protein, which means 100 g of Japanese tofu, and only half an egg has the amount of protein.
Some even have lower protein levels, not the amount of protein in half an egg.
02
There are 2 bigger problems with Japanese tofu
Too many additives + too much sodium
I don't know if you have noticed that the ingredients of Japanese tofu seem to be similar to the steamed eggs we make at home.
So why is Japanese tofu so elastic but not so easy to rot?
This has to say that the food additive used later: sodium tripolyphosphate to improve food properties.
▎Sodium tripolyphosphate, which is a moisture retention agent, quality improver, pH regulator, metal chelating agent, is a chemical that has the ability to irritate the eyes, respiratory system and skin.
Perhaps we will say that food additives are added in accordance with national regulations.
But Japanese tofu, there is currently no national standard, only enterprise standard, Q/***.
That is to say, the specific amount depends on where the conscience bottom line of the enterprise is.
Therefore, it is not recommended to eat more, just in moderation, especially for children.
There is another, easily overlooked problem:
Japanese tofu is high in sodium! It is a high sodium food!
A small 100g of Japanese tofu, sodium content is several hundred milligrams, a person can easily eat 2-3 Japanese tofu, sodium and food additive intake rub rubs ingestion.
Like the one below, 100g has a sodium content of 871mg.
What are the health risks of excessive sodium intake, it should not be necessary to elaborate on it.
Other than that:
If you like to eat Japanese tofu, remember to choose a little higher protein and a little lower sodium content, such as this one:
One 100g, contains 4g of protein, sodium is relatively low, there are 132mg.
If it is to supplement calcium or consume other nutrients, it is more recommended to choose real tofu, such as:
√ North Tofu: 100 grams of North Tofu contains 138 mg of calcium, 63 mg of magnesium, and 12.2 g of protein.
√ Nan Tofu: 100 grams of Nan tofu contains 116 mg of calcium, 36 mg of magnesium, and 6.2 g of protein.
Write at the end:
Now many foods, there is a phenomenon of pseudo-nutrition, propaganda bells and whistles, so everyone should look at the ingredient list and nutrient composition list before eating, especially the sodium content can not be ignored.
Children's food should also try to choose high nutrient density, do not be confused by pseudo-nutritious food.
What we eat in our stomachs is only known to us best, do you know it? Do you know how to eat Japanese tofu?