Comparing the three kinds of bean products that we usually eat daily-tofu, soybean milk and yuba, the data in the new edition of Dietary Guidelines for China Residents show that the protein contents of tofu, soybean milk and yuba are 8. 1g, 1.8g and 44.6g respectively. The carbohydrate content is 4.2g, 1. 1g and 22.3g respectively, and the moisture content is 82.8g, 96.4g and 7.9g.. It is not difficult to see that yuba is rich in protein and low in moisture, which is closely related to its drying in the production process, so its nutrition is more prominent.
Lecithin contained in yuba helps to remove cholesterol attached to the blood vessel wall, prevent vascular sclerosis, protect the heart and prevent cardiovascular diseases. Yuba contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency and promote bone development, which is extremely beneficial to the bone growth of children and the elderly. Yuba is also rich in iron, which is easily absorbed by the human body and has a certain curative effect on iron deficiency anemia.
Yuba has a good brain-nourishing effect, because the content of glutamic acid in yuba is very high, ranking the "crown" among all bean products, and glutamic acid plays an important role in brain activity. Eating yuba can nourish the brain. In cooking, frying will have a certain impact on protein's digestion and absorption, and the dietotherapy effect is poor. The easiest way is to mix yuba cold: soak yuba in cold water, blanch it with boiling water, and then mix it cold with celery and fungus. Not only convenient, but also delicious. It is a health-care dish for nourishing the brain and keeping fit, especially suitable for eating when the climate gets warmer.