1. The "protector" of menopause
Effectively prevent the occurrence of osteoporosis, breast cancer and prostate.
2. Prevention of cardiovascular diseases
Tofu can not only strengthen the brain, but also inhibit the intake of cholesterol. Soybean protein significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein, which can not only prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.
3. Reduce the risk of breast cancer
Soybeans used to make tofu contain soybean isoflavones, which can regulate the response of mammary glands to estrogen. The concentration of isoflavones in Japanese women's urine is 100 ~ 1000 times that of American and Dutch women, which is related to the fact that Japanese people often eat soybeans, which is also a reason why the incidence of breast cancer in Japan is lower than that in Europe and America. In addition, it can effectively prevent leukemia, colon cancer, lung cancer, gastric cancer and so on.
4. Anti-vascular
Saponins contained in soybean have obvious anticancer activity, which can inhibit the growth of tumor cells, platelet aggregation and thrombosis by scavenging free radicals in vivo.
5. Substitute for milk
The nutritional value of tofu is similar to that of milk. Tofu is the best substitute for people who can't drink milk or eat meat and poultry to control chronic diseases because of lactose intolerance.
6. Nourishing, clearing away heat and preserving health
Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function.
Nutritional value of tofu
1. Tofu is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is comparable to that of fish, and it is a leader among plant proteins. Soybean protein belongs to complete protein, and its amino acid composition is good, which contains almost all amino acids necessary for human body. Soybean can be eaten directly by boiling, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.
2. The oil content of soybean for making tofu is about 18%, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid and contains no cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.
3. Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease.
4. Tofu is rich in phytoestrogens, which has a good effect on the prevention and treatment of osteoporosis.