What you think is a replacement is actually irrelevant
Japan Tofu ≠ Tofu
Japanese tofu is moist, white and tender, with a smooth taste, mainly made with water, eggs, salt and other ingredients, there are no soybeans in the raw materials, and the calcium content is very small. Traditional Chinese tofu is made by soaking soybeans in water, swelling and softening, grinding them into soybean milk, and then using salt or "point brine" to condense the protein particles in the soybean milk. If you want to supplement calcium, it is wiser to choose traditional tofu.
Lactic acid drinks ≠ yogurt
Yogurt retains the advantages of milk, and produces unique benefits through the fermentation of lactic acid bacteria, while the prepared lactic acid beverage is prepared with milk, water, sugar, citric acid or lactic acid, without fermentation, and there are no lactic acid bacteria and metabolites of lactic acid bacteria in the product, which does not belong to the category of dairy products, and its nutritional value is low, and cannot be used to replace milk or yogurt.
Oatmeal ≠ oatmeal
Oats are rolled from oat grains, the characteristics are relatively complete, and the porridge cooked is also highly viscous, which can lower blood lipids, blood sugar, and bring a high sense of satiety. Some nutritious cereal products are mostly mixed, and maltodextrin and creamer are added, which is not conducive to cardiovascular health.
Fruit vinegar drink ≠ fruit vinegar
Fruit vinegar helps digestion, promotes metabolism and other effects, fruit vinegar is made of grapes, apples and other fruits as raw materials, under the action of microorganisms and acetic acid fermentation, its acetic acid content must be greater than 5%. Although fruit vinegar drinks are also fermented by microorganisms with fruits as the main raw material, they will also be prepared by adding fruit juice or pigments, flavors, sweeteners, etc., and their acetic acid content is generally far less than 5%, and the nutritional value is very little. #替代餐食# #饮食经验分享#
