Advantages of TOFU
Pulp have been removed and the soluble carbohydrates, the Tofu has a digestibility of 95% versus 65% of yellow soybeans cooked.
Tofu is low in calories (72 cal/100 gr.) And contains only 4.3% fat, of which 80% are unsaturated.
Tofu, not only is free of cholesterol but, thanks to which is rich in linoleic acid, can eliminate cholesterol deposits that may be in the body.
Tofu is rich in minerals and vitamins.
If the Tofu is curdled with natural magnesium chloride (Nigari), tofu contains 23% more calcium than cow's milk. It is also a good source of other minerals such as iron, phosphorus, sodium and potassium and B vitamins and vitamin E.
Tofu is an excellent food to combine with cereals as the NPU (Net Protein Utilization) resulting is much higher than they would each one separately.
Tofu is free of toxic chemicals and their use is easy, fast and diverse.
Despite having the same amount of water that cow's milk (85% and 87.5% tofu milk), contains more than twice the protein and very good quality (8% and 3.5% tofu milk cow).