Green tofu is rich in protein, fat, crude fiber and trace elements, such as vitamin C, beta-carotene, manganese, iron and zinc. Green bean curd leaves can be made into green translucent colloidal bean curd, which is a pollution-free, safe and green health food with delicate and smooth taste.

Second, economic value.

Green tofu has certain economic value, high pectin content, good gelation and emulsification stability, and is widely used in food, textile, cosmetics and pharmaceutical industries. In addition, the residue filtered out during the processing of tofu can also be used as fertilizer by extracting pectin from green tofu leaves.

Third, medicinal value.

The medicinal value of green tofu is also very high. Its roots, stems and leaves can be used as medicine, and it has the effects of clearing away heat and toxic materials, reducing swelling and stopping bleeding, and can be used to treat poisonous snake bites, nameless swelling, traumatic bleeding, dysentery and burns.

Green bean curd is a tree species belonging to Celastraceae, mainly distributed in the southwest of China. The flowering and fruiting period is from April to 10 every year. It is rich in protein, fat, crude fiber and various trace elements, and has the effects of clearing away heat and toxic materials, reducing swelling and stopping bleeding when eaten in moderation. It has good gelation and emulsion stability in industry.