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Traces of gluten
Traces of gluten

Tofu is an oriental food, made with soy seeds, water and a thickener or coagulant.

It’s a common ingredient in the oriental cuisine. It was created in China.

It’s made through the coagulation of soy milk and it is pressed to separate the liquid part from the solid one, in a similar way in which cheese is made from milk. It has a firm texture similar to that of a cheese, a creamy white colour and it’s usually served cut into cubes.

Tofu is low in calories, with huge amounts of protein and low fat. It’s rich in iron and it may have high amounts of calcium and/or magnesium depending on the coagulant used.

When cooked, it acquires the taste of the ingredients it’s paired with, making it a great ingredient for stews and soups. It’s a completely vegetal product, which makes it a great meat substitute for vegetarians.

Nutritional information (0.1 kg)
Fiber 1.7 g
Saturates 1.4 g
Monounsaturated fatty acids 0.8 g
Polyunsaturated fatty acids 2.0 g
Cholesterol 0.0 mg
Calcium 150.0 mg
Iron 1.2 mg
Zinc 0.7 mg
Vitamin A 0.3 ug
Vitamin C 0.0 g
Folic acid 15.0 ug
Salt (Sodium) 100.0 mg
Sugars 0.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.