Some point to tofu as the essential complement to vegetarianism and veganismor as an ideal product when looking for animal protein substitutes. Many people know it as "Soya cheese" due to its visual and texture similarity to fresh cheese.
Those responsible for the tofu on our tables now is the Asian gastronomy. It is becoming more and more accepted. Not only in the vegan-vegetarian environment, but also outside of itThis is another gastronomic proposal that combines flavor and health in a single product. But what exactly is tofu? And what are its benefits?
What is tofu?
The tofu is a food of oriental origin, which is prepared with soybeans, water and a solidifier or coagulant. The elaboration method is through the coagulation of the soya milk and its later pressing to separate the liquid part from the solid one, in the same way in which the cheese is prepared.
Tofu is high in proteinbecause it contains the 8 essential amino acids for our organism. What helps the regeneration of tegidos at the time of making sport, of equal form is rich in calciumIn fact, it contains more calcium than cow's milk and is therefore recommended for people who suffer from osteoporosis.
What are the benefits?
- Because it is a vegetable protein, it has been associated with a decreased risk of diseases such as diabetes (cardiovascular disease), some types of cancer, and osteoporosis.
- Contains fiber, antioxidants and phytochemicals. This means that the benefits of tofu are directly related to health, longevity, quality of life, and decreased risk of mortality.
- Tofu contains significant amounts of calcium (300 milligrams of calcium per 100 grams of tofu). Because it is natural calcium, it decreases the risk of kidney stones. It also contains B and E group vitaminsand minerals such as iron (prevents and treats iron deficiency anemia, with the advantage of being an easily assimilated and digestible iron), phosphorus (helps the correct functioning of the memory) and potassium (reduces hypertension, fluid retention or edema).
- It is rich in proteins. Its content is similar to that of foods of animal origin, and superior to that of other legumes. This makes it the ideal substitute to cover the protein requirements of people who consume small amounts of animal foods. The vegetable proteins of soya have a high biological value and therefore are very usable by our organism.
- It is of greater digestibility compared to animal proteins, so it is ideal for those digestive system diseases.
- Tofu is low in fat and has a low caloric intake (lower than the leaner cheeses). In addition, it is cholesterol-free and rich in linoleic acid, which helps eliminate cholesterol deposits from the body, and its saturated fat content is generally very low.
As you can see, tofu is full of health benefits, which serve to lead a much healthier lifestyle. Whether you are a vegan or an omnivore, tofu will always be an option with a high protein content, among other things, for your diet.
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