South tofu, North tofu, which tofu is the best? Which people should not eat tofu? One essay says clearly.2019-01-31 10:26:22 206 ℃
Soybean grinding into soymilk, adding salt brine as coagulant, is North tofu, its texture is relatively hard, water content is about 80%, protein content, calcium content are slightly higher than South tofu, suitable for roasting, frying, stewing soup.
Soybean is ground into soybean milk and added gypsum as coagulant, which is Nantofu. Its texture is tender and its moisture content is about 90%. It is suitable for boiling, restoring and stewing soup. Lactone tofu< lactone tofu < p> is ground into soybean milk and added with glucose lactone as coagulant. It is lactone tofu with poor texture and about 90% water content, but with low calcium content, it is not suitable for those who need calcium supplement.
when purchasing tofu, you can choose a slightly yellow color, too white tofu may add bleaching agent, which is not conducive to health, and when purchasing tofu, look at the ingredient list, real tofu will rank the top three. Because of the high moisture content of tofu, it should be eaten as soon as possible after buying it, or refrigerated for 2-3 days. Too much can be frozen to make frozen tofu.
Should not eat tofu
<1. Patients with hyperuricemia and gout. Because these patients need to limit the intake of purine, and tofu belongs to high purine food, it is not recommended that patients with high uric acid, especially those with acute gout, eat tofu, uric acid can be well controlled to eat less.p>2. Chronic renal failure. Because the kidney metabolic capacity of these patients declined, urea and creatinine toxins in the body are metabolites of protein, while tofu belongs to plant protein, so it is not recommended for patients with chronic renal failure to eat.
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