Can tofu be made from other types of beans besides soybeans?

OK. Tofu is mostly made from beans with high protein content, such as soybeans, black beans and peanut beans. There are also mung bean tofu, oak tofu and other alternative tofu products, and there are also frozen tofu.

Traditional tofu is divided into northern and southern tofu, mainly because of the difference in coagulants added when making it. South tofu is made with gypsum, because of the solidified tofu flowers.

The water content is high and the texture is delicate, and the moisture content is about 90%;

Northern tofu is mostly used in brine or sour pulp.

The water content of the solidified tofu is less and the texture is older than that of southern tofu, with a moisture content of about 85%, but because the water content is less, the tofu has a stronger flavor, a tougher texture, and is easier to cook.

Some tofu has no beans.

1. Almond tofu. Almond tofu is loved by many people, in addition to the taste of tofu, it also has the fragrance of almonds. In fact, there are no soybeans in the almond tofu on the market, and it is mainly made of almonds, sugar, fresh milk or creamer.

Although the protein content is similar to that of real tofu, the sugar content is higher.

2. Japanese tofu. This tofu has a smooth taste and is made in a variety of ways, and has become a new favorite on the table. Looking at its ingredient list, it is actually mainly composed of eggs, water and salt, and does not contain soybeans at all. It has a high salt content.

3. Fish tofu.

Fish tofu is a "frequent guest" in hot pot, spicy hot, and spicy fragrant pot, which has both the taste of fish and the taste of tofu. Although it is called "tofu", in fact, the ingredients are mainly fish slurry, and the ingredients are starch, sugar, salt, and oil, and soybeans only account for a very small part. If the ** of the fish slurry is not guaranteed, there may be safety hazards.

4. Thousand pages of tofu.

This tofu is made with soybean protein powder and tapioca flour.

Salad oil and water are the main materials. The main ingredient of this tofu is soy protein isolate, which is separated by fats and phospholipids.

and other bioactive components are removed. In order to make the taste better, some merchants add a lot of oil and salt, although it is delicious, you still need to pay attention to the amount.

You can use other beans to make it, such as peas, green beans, etc., in fact, a lot of tofu eaten now is not made of soybeans, so many people say that the current tofu has no taste, maybe it is caused by using other beans instead of soybeans, or soybeans make the best tofu nutrition, and at the same time the taste is the best.

All beans can be used, the higher the starch, the smaller the cost.

It can be made with black beans, but the color is not as white.

Yes, the main thing is the right steps.

Tofu is a processed product of soybeans, which is easier to absorb than soybeans, and the dietary fiber of tofu is not as rich as soybeans, because the tofu residue is removed, but because it is easy to absorb, the utilization of nutrients; The rate is higher. Soybeans are highly nutritious, because soybeans have not been added, and tofu is soybeans ground into water, add some other things, and finally marinated, coagulated, nutrients are diluted, soybeans have a higher calcium absorption rate than milk, the protein content is also very sufficient, and the content of vitamins and other minerals is also quite high. If you say that 100 grams of nutrients are compared, it must be more soybeans, after all, tofu also has water added to it.

However, pay attention when eating, people with a bad stomach are prone to flatulence when eating soybeans, and don't eat them with cold water, the best thing for diarrhea is stewed soup, which can be stewed with small intestines, pork belly or pork ribs, and the nutritional value is quite high.

The so-called tofu is a soybean product made by soaking soak in water to make it expand, then grinding, filtering out the okara, adding a coagulant to the cooked soybean milk, and then injecting it into the box to solidify.

Tofu also contains vitamins C, B, iron, phosphorus and protein, and contains very few carbohydrates, making it suitable for diabetics and obese people. In addition, the fat contained in tofu is plant-based, i.e., cholesterol-free, making it an ideal food for people with high blood pressure, arteriosclerosis, and heart disease.

Tofu and soybeans are both plant proteins, tofu has a lot of easy to digest, they are the so-called high-grade protein, it is very nutritious, and soybeans have a lot of protein and fat, their nutrition is not as good as the nutrition of tofu, the overall is not as good as soybean flour, easy to digest.

I've seen a report before, comparing soybeans, tofu, and soy milk, soybeans are the most nutritious when boiled directly, followed by tofu and soy milk.

However, the order of absorption of nutrients is reversed, with soybean milk having the highest absorption rate, followed by tofu, and soybean having the lowest absorption rate.

So it doesn't make much sense to say which one is more nutritious.

Soybeans and soy milk are very good, but if the stomach is not particularly good, it is better to make some soy milk, and fresh sugar-free soy milk can now be bought in supermarkets, which is still very good.

I think tofu has a higher nutritional value, and soybeans are actually difficult to digest and absorb without being soaked.

Tofu is not all made of soybeans, and eating too much tofu will not fart.

The soybeans have already sprouted, and then they are soaked badly, so they can't make tofu.

Soybeans have high nutritional value, and the specific differences are as follows:

First, the nutritional content is different.

1. Soybeans: Each 100 grams of soybeans contain 125 kilocalories of energy, about 40g of protein, fat, 1g of saturated fatty acids, 4g of polyunsaturated fatty acids and monounsaturated fatty acids.

2. Tofu: Each 100 grams of tofu contains 99 kcal of energy, protein, fat, saturated fatty acids, polyunsaturated fatty acids, and monounsaturated fatty acids 1g.

Second, the nutritional value is different.

1. Soybean: soybean oligosaccharides are a general term for soluble sugars containing low molecular weight in soybeans, which have the characteristics of low sweetness, low calories, acid resistance and high temperature resistance. Physiologically, soybean oligosaccharides have strong activity, which can promote the growth of bifidobacteria in the human body, fundamentally regulate the gastrointestinal function of the human body, inhibit the growth of harmful bacteria in the intestines, and prevent and treat constipation and diarrhea.

2. Tofu: Tofu is a nourishing and heat-clearing health food, which can replenish the middle and nourish qi, clear heat and moisten dryness, quench thirst, and clean the stomach and intestines. It is more suitable for hot constitution.

Three, ** different.

1. Soybean: the fruit of the leguminous soybean plant.

2. Tofu: Soak soybeans to soften soybeans, grind the soybean after soaking, then filter and separate the bean dregs to obtain soybean milk, cook soymilk, and then add coagulants to make soybean protein gel and form tofu. Soybeans are highly nutritious, because soybeans have not been added, and tofu is soybeans ground into water, plus some other things, and finally marinated, coagulated, nutrients are diluted, soybeans have a higher calcium absorption rate than milk, protein content is also very sufficient, vitamins and other minerals are also quite high, but pay attention when eating, people with a bad stomach, eating soybeans are easy to flatulence, and don't eat with cold water, easy to diarrhea The best is stewed soup, which can be stewed with small intestines, pork belly or pork ribs.

The cells that make up soybeans have a relatively strong cell wall, which hinders the body's absorption of soybean nutrients. However, in the process of processing soybean products, due to the addition of some other raw materials (such as adding brine when making tofu) and technical processing, the tryptin and strong cell membrane contained in soybeans are destroyed, which will greatly facilitate the absorption of nutrients by the human body. Therefore, high-quality soy products are more beneficial to the human body than whole beans.

As far as the body's absorption of plant protein is concerned, the protein in tofu is easily absorbed, and the protein in soybeans is not easily completely absorbed.

So tofu is more nutritious in comparison.

Tofu is highly nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, and vitamin B1

Egg lutein and vitamin B6

For every 100 grams of firm tofu, water accounts for grams, including grams of protein, grams of fat, and carbohydrates.

grams and grams of fiber, which can provide kilojoules of heat.

Tofu's high amino acid and protein content makes it a great complement to cereals. Tofu fat is 78% unsaturated fatty acids and does not contain cholesterol.

It is known as "plant-based meat".

The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs. Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat".

The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs. Soybeans are a nutritious food.

Soak soybeans in water, and the soybean sprouts produced by germination are more nutritious than soybeans. Vitamin B2 in soybean sprouts

The content is two or three times higher than soybeans, containing milligrams per 100 grams, and soybeans originally did not contain vitamin C

Soybean sprouts contain 10 mg of vitamin C.

In early spring, people are prone to vitamin B2 and vitamin C deficiency, and there are few vegetables on the market in spring, so it is advisable to eat more soybean sprouts.

Summary. Both large-grain soybeans and small-grain soybeans are suitable for tofu, but there is more tofu made from large-grain soybeans than small-grain soybeans, and there is more dregs in small-grain soybeans.

Both large-grain soybeans and small-grain soybeans are suitable for tofu, but there is more tofu made from large-grain soybeans than small-grain soybeans, and there is more dregs in small-grain soybeans.

It is recommended to choose and use soybeans. Because the seed coat of soybeans contains soluble pigments, which directly affects the color of the tender beans. Therefore, the soybeans with neat and full grains are selected to do, and the seed coat is removed and then processed and produced, so the color is guaranteed first.

The second is to use green soybeans and bicolor soybeans (purple socks). As for soybeans with other colors of seed coats, they are not used.

Making tofu and soybeans is the most suitable.

In terms of the appearance of soybeans. Soybeans made for tofu are generally bright in color, uniform and full in size, and free of insects and rat bites.

In terms of protein content. Aged soybeans are stored for a long time, and life activities consume a part of their own protein, especially after the high temperature season, due to the effect of high temperature to oxidize the fat and denature the protein, the processed tofu has a rough texture, no elasticity, poor taste, poor water holding capacity, and dark color. Newly harvested soybeans are generally not fully ripe, the oil content and protein content are lower than those of fully ripe, the quality of the obtained products is also poor, and the processing performance becomes poor, so do not use such soybeans.

From soybeans**. This year's soybeans have been in the first place, and some places have reached the yuan catty, so that the production cost of soybean product production enterprises and individuals has risen all of a sudden, but the increase in tofu has been very small, and the operating pressure is very great. When choosing soybeans, you also need to consider**, and choose the right soybeans according to the actual production capacity.

To make tofu and choose soybeans, it is strongly recommended: please do not use moldy beans and genetically modified soybeans. To make tofu, you must use safe soybeans and make safe and secure tofu, which is long-lasting!

Generally, the beans in the Northeast are relatively clean, but the oil content is high, and the relative protein content is not as good as that of Anhui, Hebei, etc., but the soybeans in Anhui and other places are very dirty, with a lot of foreign matter and decay, which seriously affects the quality of soybean milk.