Bean products such as tofu have high calcium content
Someone asked me, milk is an important source of calcium, but if I seldom drink milk, what food to eat to get more calcium? My answer is always to eat tofu, or dried bean curd, tofu silk, vegetarian chicken and other soy products. These soy products are rich in high quality protein and calcium, which is exactly the nutritional characteristics of milk. Therefore, the Chinese Nutrition Society recommended the merger of soy products and dairy products: "Each day, milk, soy or its products." In terms of calcium content, tofu is undoubtedly the best in soy products. Half of the tofu (approximately 200 grams) contains roughly the same calcium as a large glass of milk (300 milliliters). Why does tofu contain so much calcium? First, the soybean raw material itself contains more calcium. More importantly, the coagulant added to the tofu making process, such as gypsum (calcium sulfate) and brine (calcium chloride), causes the calcium content of tofu to soar. The two major soybeans (about 150 grams, containing 286 mg of calcium) made a piece of tofu (about 450 grams, containing 738 mg of calcium), and the calcium content increased 1.6 times. The increased calcium comes primarily from coagulants. Because the coagulant causes the calcium content of the soy product to increase greatly, the calcium content in the tofu is much higher than that of soybeans and soya bean yoghurt, bean curd, and the like without adding the calcium coagulant. In addition, the calcium content of tofu is related to the “old†or “tenderness†of tofu. The calcium content of old tofu is higher than that of soft tofu, and the calcium content of lactone using “glucono-lactone†(without calcium) as a coagulant is very high. Low, a large box of lactone tofu (350 grams) contains only 60 milligrams of calcium. All use of calcium-containing coagulants like tofu in soy products, such as dried tofu, tofu silk, vegetarian chicken, tofu skin, etc. contain more calcium. If dairy is the best source of calcium, these calcium-rich soy products are the second best thing. The Chinese Nutrition Society recommends that, under normal circumstances, each person should ingest soy products equivalent to 30 to 50 grams of soybeans per day. According to the median value of 40 grams of soybeans per day, equivalent to half a tofu (200g), 1 small dish of dried tofu (80 grams), 2 bowls of tofu brain (700 grams) or 3 cups of soy milk (800 milliliters). If the intake of milk in the recipe is not enough, it is necessary to increase the intake of calcium-rich soybean products such as tofu, dried bean curd, and vegetarian chicken to obtain enough calcium. The high nutritional value of soy products exceeds people's imagination. In addition to high-quality protein and calcium, they also provide nutrients such as phospholipids, unsaturated fatty acids, dietary fiber, B vitamins, and potassium, as well as oligosaccharides, isoflavones (phytoestrogens), saponins, sterols and other health-care ingredients. . These beneficial ingredients are the darling of the health care products market. Many people have not realized that different processing methods have a great influence on the nutritional value of soy products. The use of coagulants increases the calcium content, but "deep washing" (refining juices) and filter slags cause loss of nutrients. The former loses water-soluble beneficial substances such as B vitamins, potassium, oligosaccharides, isoflavones, saponins, etc.; the latter loses part of dietary fiber and phospholipids. Tofu, dried tofu, bean curd skin, vegetarian chicken and other soy products have two processes in the process. Soymilk, especially homemade home-made soymilk, does not contain coagulants or "deep washing," so although the calcium content is not high, it is highly recommended to retain the beneficial ingredients as much as possible. Even bean dregs filtered from soy milk or tofu cannot be considered waste. Okara contains a lot of dietary fiber, phospholipids and a small amount of protein, isoflavones, oligosaccharides, etc., can be mixed with pasta to eat and eat. If you only eat the above soy products, then you missed a different kind of wonderful. Fermented soy products such as bean paste, soybean meal, fermented bean curd, natto, etc. are a very unique type of soy product. Fermentation makes it easier to digest and absorb nutrients originally found in soybeans. For example, protein digestibility increases, calcium and iron absorption increases, and isoflavones convert to active forms. Fermentation also produces new beneficial substances such as vitamin B12, nattokinase and others. Due to the restriction of taste, although these fermented soy products do not have a large daily consumption, they still have important value. In short, soy products such as bean curd and soybean milk are a kind of food with extremely high nutritional value and great health value, and should become one of the essential components of our daily diet. Tablet Camera,2.0Mp CCTV Cameras,1.0Mp CCTV Cameras,Ip Camera H264 Series TD Cloud Security Co.Ltd , https://www.cctvcameraexpert.com