Monday, May 10, 2010

What is Tofu?


One of my favorite side dish is a fried tofu. It's good, healthy and versatile on any dish. I know I'm not the only one who loves tofu.

Benefits of tofu

Rich in Nutrients - Tofu is rich in both high in protein and B-vitamins. Tofu is an excellent substitute for meat in many vegetarian recipes. Soya beans used to make tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins along with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.

Easy to digest - An additional benefit of tofu is that it is easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.

Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the "bad" Low-density lipoprotein (LDL) cholesterol, and as the result maintaining the level of "good" High-density lipoprotein (HDL) cholesterol.

Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes.
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