The protein content of tofu and tofu products is higher than that of soybean. Tofu protein is a complete protein, which not only contains eight essential amino acids, but also has higher nutritional value. Tofu also contains fat, carbohydrates, vitamins and minerals. Traditional Chinese medicine believes that tofu is sweet and cool, enters the spleen, stomach and intestine, and has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production and moistening dryness, and clearing away heat and toxic materials. Can be used for treating conjunctival congestion, quenching thirst, reducing sulfur, and relieving alcoholism. Tofu food is more nutritious if it is properly matched.
With kelp and laver: Tofu can not only supplement nutrition, but also play a certain role in preventing arteriosclerosis. Because tofu contains a substance called saponin, it can prevent the production of oxidized lipids that cause arteriosclerosis. But saponin will bring a problem: saponin will cause iodine excretion in the body, and long-term consumption will lead to iodine deficiency. Therefore, when eating tofu, it is the best practice to add iodine-rich seafood dishes such as kelp and laver together.
With radish: Tofu is a plant protein. Eating too much will lead to indigestion. White radish can promote digestion. If mixed with tofu, it will be beneficial to the absorption of tofu. Tofu is rich in calcium, and radish does not contain oxalic acid, which will not hinder the absorption of calcium. It is a good spring health care product. Chinese medicine believes that tofu is sweet and cool. Has the effects of invigorating qi, neutralizing, promoting salivation, and removing toxic substances. Can be used for treating diseases such as eye redness and thirst, and can relieve the toxicity of sulfur and soju. Modern medicine also recognizes the view of traditional Chinese medicine that tofu does have the effect of hangover relief; Tofu can quench thirst and is a good food for diabetics.