As a "frequent guest" of the table, tofu is not only smooth and delicious, but also nutritious, and has always had the reputation of "the meat of vegetarians". In the production process, tofu not only retains most of the important nutrients of soybeans, but also contains soy lecithin, known as the "blood vessel scavenger", which can reduce cholesterol and blood viscosity, and help prevent cardiovascular disease. This kind of tofu is naturally loved by everyone.
However, there are some products called "tofu" that have little to do with soybeans, and their nutritional value is far less than that of real tofu, and may even bring harm to health.
藏在身边的3种“假豆腐”，
Not a single soybean!
Fish tofu
Fish tofu is thought to be a product of fresh fish and soybeans. In fact, there may be neither fish nor soybeans in fish tofu. If you look carefully at the ingredient list of fish tofu, you will find that the first ingredient is either "surimi" or "surimi", and there is no soy ingredient at all.
The so-called "surimi" is not a fresh fish puree, and the raw fish is made by harvesting, rinsing, dehydrating, and adding additives such as sugar and phosphate to prevent the denaturation of the protein after freezing. In addition, in the process of making fish tofu, fish tofu often has to add a lot of sugar, oil and salt, as well as thickening and other effects of modified starch, which only increases calories but has no nutrition. It should be noted that modified starch also contains a certain amount of phosphoric acid, which can harm bones if you eat too much.
Japan Tofu
The texture of Japanese tofu is very similar to tofu, but it has nothing to do with soybeans at all. Japanese tofu is made with eggs as the main ingredient, with water and salt added, and it tastes more like egg custard. Japanese tofu has a smooth taste, and the elderly and children have no burden to eat, but this may make people unconsciously eat too much cholesterol and sodium, and people with high blood sugar, high blood lipids or high blood pressure should try to eat as little as possible.
Almond tofu
Almond tofu tastes sweet and smooth, and is a dessert that many people love. In fact, almond tofu is not real tofu, and there is no soybeans at all. Almond tofu is mainly made from almonds, sugar, fresh milk or milk powder, and some are added with refined coconut oil containing saturated fatty acids, which can increase the risk of heart disease if consumed in excess.
In addition, the protein content of almond tofu is only 1/4 of that of traditional tofu, and it contains more sugar, so it is recommended not to eat it often. Tips: How to distinguish real and fake tofu? When choosing tofu, remember to read the ingredient list. If it's real tofu, then soybeans tend to be at the top three of the ingredient list.
After talking about "fake tofu", don't buy some real tofu, especially the following kinds -
These 3 kinds of tofu, don't buy them at home!
(1) The color is too white, and the tofu itself is uniformly milky white or light yellow, with a slight luster. If the color is too white, there may be added bleach, so do not buy it. (2) Normal tofu with a peculiar smell has a bean flavor and can be smelled when you get closer. However, the tofu in question not only does not have a bean flavor, but also may have a pungent smell of sourness, which is likely to be due to the addition of chemical additives.
(3) The high-quality tofu that feels sticky to the touch is complete in shape, moderate in softness and hardness, rich in a certain elasticity, delicate in texture, uniform in structure, and free of impurities. If the surface of the tofu is sticky, it is still sticky after rinsing with water, and the lump is incomplete, the tissue structure is rough and loose, brittle to the touch, inelastic, and impurities, it may begin to deteriorate, and do not buy it stupidly. Tofu preservation tips: Tofu is easy to spoil, it is recommended to store it in a refrigerated area, and it is generally advisable to store it for 2~4 days. If you can't finish it, you can put the leftover parts in the freezer to make frozen tofu.
(Health Daily Push)