1. Tofu should not be eaten with foods with high oxalic acid content.
Foods with high oxalic acid content such as spinach, bamboo shoots, amaranth and water bamboo are not suitable for eating with tofu. The reason is that tofu contains high calcium, and calcium and oxalic acid can produce insoluble or unacceptable calcium oxalate, which affects the absorption of calcium. Stones in the human body are deposited by insoluble calcium salts such as calcium oxalate and calcium carbonate, so it is best not to eat foods containing more oxalic acid such as spinach and tofu. But it is still possible to change the cooking method. If spinach, bamboo shoots and other foods with high oxalic acid content are cooked first, most oxalic acid can be removed and its influence can be reduced.
It is also worth mentioning that it is unscientific to eat tofu and put onions, because onions also contain a lot of oxalic acid, which can combine with calcium in tofu to form white precipitated calcium oxalate, making calcium difficult to absorb. We know that calcium is an essential element for human body, and long-term intake will reduce the nutritional value of tofu. If you eat less foods rich in calcium, your body may be short of calcium, and symptoms such as irritability, convulsions and chondrosis may occur. Therefore, when cooking bean products, it is best to put less or no onions.
2. Tofu should not be eaten with honey.
If tofu and honey are eaten together, it is easy to cause diarrhea.
Can tofu and spinach be eaten together?
Can spinach and tofu be eaten together? Many people like to be spinach tofu soup. Although spinach tofu soup looks delicious, it is not a scientific and healthy match. So when you eat spinach in the future, you should avoid eating it with tofu.
Tofu and spinach are best not to be eaten together. Why? In fact, this is mainly because spinach contains a lot of oxalic acid and tofu contains more calcium. If both enter the human body at the same time, they can undergo chemical changes in the human body to form insoluble calcium oxalate. Stones in the human body are deposited by insoluble calcium salts such as calcium oxalate and calcium carbonate, so spinach and tofu should not be eaten together. Eating more will definitely do more harm than good to the human body.
However, it should be noted that tofu is not absolutely impossible to make soup with spinach. As long as the cooking method is changed reasonably, it is actually a good match for two people to eat together. The correct way to mix spinach with tofu is to blanch spinach with boiling water first, because this will remove a lot of oxalic acid from spinach, and then you can cook soup with tofu, so that it will not combine into too much calcium oxalate. Of course, if the proportion of spinach can be appropriately reduced in the cooking process, the absorption rate of calcium in tofu will be significantly improved.
So generally speaking, tofu and spinach can be eaten together as long as the cooking method is correct. We can't ignore this point and think that eating them together is only bad and not good.
We should all know that eggs can't be eaten with soy milk at the same time, so the statement that "eggs can't be eaten with soy milk at the same time" is not accurate. Eggs can't be eaten with raw soybean milk because soybean contains antitrypsin, which can inhibit the activity of human protease and affect the digestion and absorption of protein, and raw soybean milk also contains trypsin inhibitor. Mucinous protein contained in egg white can combine with trypsin in raw soybean milk, which hinders the decomposition of protein, thus reducing the absorption and utilization rate of protein. However, this enzyme is easily destroyed by heating, and the digestibility of protein is greatly improved. The digestibility of tofu is higher, reaching 92%-96%. Trypsin exists not only in soybean, but also in cottonseed, peanut, rapeseed and other foods, which can be inactivated by heating.
Tofu comes from soybeans (soybeans, black beans). Therefore, the protein digestibility of soybean is not high, only 65%. However, after soaking, grinding and heating, the trypsin resistance of soybean was destroyed. In fact, raw eggs also contain avidin and antitrypsin which affect protein's digestion and absorption. When heated to a certain extent, these ingredients will be destroyed, making protein's digestion and absorption more relative, so eggs should not be eaten raw.
From the above analysis and the existing nutritional data, there is no conflict between bean products and eggs. As long as tofu and eggs, or soybean milk and eggs are heated, which destroys the antitrypsin, it will not affect protein's digestion and absorption. Eating tofu with eggs not only does not affect the nutritional value, but also has a healthier meaning.