Tofu is a common customer on our table, not only eat more methods but also many types, south tofu, north tofu, lactone tofu is our common tofu varieties. So what is the difference between these three kinds of tofu?
The raw materials of these three kinds of tofu are the same, so the nutritional content is basically the same, and the difference lies in the coagulant used in the production process.
North tofu uses brine as a coagulant, the main components in the brine are magnesium chloride and calcium chloride, south tofu uses gypsum as a coagulant, and the chemical component of gypsum is calcium sulfate. The coagulant used in lactone tofu is something called "gluconolactone." Lactone tofu can be sealed after UHT sterilization, and the shelf life is much longer than that of traditional tofu.
In addition to water, the ingredients in soy milk are basically retained in the tofu, the difference in nutritional composition is only in the coagulant itself, with brine or plaster to point tofu, will introduce a considerable amount of calcium, so that tofu become a plant food in the "calcium star", and grape lactone, in the body the role is similar to glucose, there is no special benefit, but there is nothing bad. Therefore, the calcium content of north and south tofu will be higher than that of inner fat tofu.