Tofu – Nutritional Values, Uses and Benefits

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Tofu – Many people decide to consume tofu as a substitute for meat consumption, but beyond that it offers several benefits.

Also known as soy cheese, tofu is made from soy milk. This is one of the most consumed legumes in the world, even more than lentils, beans and chickpeas: it is a food with great qualities press tofu .

Where does Tofu come from?

It is a food that comes from China and is often used in a wide variety of preparations, which are part of Asian gastronomy.

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Properties of Tofu

As a meat substitute food, tofu is the ideal product. Having the advantage that it has a reduced amount of fat. But in addition to this, the production of tofu requires less costs, both economically and environmentally.

Let’s see what are the most important properties and nutritional values ​​of Tofu .

Contains large amounts of protein

Not only does tofu have an enormous amount of proteins (equal to 20% depending on the firmness of the tofu), which are mostly assimilated. In addition to this, the body is able to assimilate them correctly, thanks to the combination that exists between the essential amino acids.

Contains many vitamins and minerals

This is undoubtedly one of the most important properties of tofu. One ration can cover up to one third of the required daily amount of iron and calcium. Offers up to 10% of the required amounts of manganese and phosphorus. Plus, it provides excellent amounts of vitamins belonging to group B. They are essential for the proper functioning of the immune system. Of all the B vitamins provided by tofu, it is the vitamin B1 that can be found most in this food.