Frozen tofu is more nutritious than fresh tofu? Tofu is high in protein and low in fat. It has the effects of lowering blood pressure, lowering blood fat, and lowering cholesterol. It is a health food that can be cooked and cooked both young and old.

Tofu also has a lot of attention to match with other foods. Tofu is rich in calcium, and the food with high Vitamin D content can increase the body's absorption rate of calcium more than 20 times, which is very good for people who need calcium supplementation; they have the same food as seaweed and other high-iodine products. It can not only prevent the production of oxidative lipids that cause arteriosclerosis, but also avoid the shortcomings of long-term consumption of tofu that can cause iodine deficiency in the body. It is beneficial to the digestion and absorption of vegetable protein in tofu with radish, especially white radish. Tofu, along with rock sugar and raw carrot juice, can reduce the symptoms of bronchitis asthma. Together with meat and egg foods, it can complement protein and increase the nutrient utilization of protein in tofu. If you have a cough caused by a cold, when you first get sick, just eat some tofu and cook light blue before going to bed to relieve symptoms.

Of course, there are some foods that should not be used with tofu, such as: tofu and spinach are not conducive to the absorption of calcium, spinach contains more oxalic acid, easy to combine with calcium in tofu, insoluble calcium salt, can not be absorbed by the body ; With white, bamboo shoots and other food is easy to form stones; with honey, it is easy to diarrhea. Although tofu itself is a high-calcium, low-sodium food, it is particularly beneficial to bones. However, if too much salt is added during consumption, it will not be conducive to the control of blood pressure, and the fat content in tofu will increase when it is fried. The characteristics of tofu are high in protein and low in calories. It will also be lost.

The northerners like to freeze the tofu into frozen tofu, but is there any difference in nutritional value between frozen tofu and fresh tofu? The answer is yes. In fresh tofu, the moisture content accounts for more than 80%, while the frozen tofu has less than 1% moisture content after thawing. The nutrient content is greatly concentrated, and the frozen tofu is rich in lecithin, unsaturated fatty acids, and diets. Fibers have the effect of lowering cholesterol and preventing atherosclerosis. Frozen tofu and eggs are cooked together and can treat various kinds of anemia.