How to eat tofu to be healthy? Is there any harm in eating tofu every day?

Serious attention: Eating too much tofu can cause kidney function to decline.

Tofu is one of the most widely used cooking raw materials made from soybeans, green beans and black beans, which are processed through soaking, grinding, filtration, boiling, finening, coagulation and molding. The protein content of tofu and tofu products is higher than that of soybeans, and tofu protein is a complete protein, which not only contains eight essential amino acids, but also its proportion is close to the needs of the human body, and the nutritional titer is higher.

Tofu also contains fats, carbohydrates, vitamins, and minerals, among others. According to the theory of traditional Chinese medicine, tofu is sweet and cool, enters the spleen, stomach and large intestine meridians, and has the effects of invigorating qi and moisturizing dryness, clearing heat and detoxifying, and can be used to improve red eyes, quench thirst, detoxify sulfur, soju poison, etc. But although tofu is good, eating too much has drawbacks, and excessive amounts can also be harmful to health.

Although tofu is good, it is not advisable to eat too much tofu is recognized as a good health care product, and the effect on disease prevention and health care is also recognized by everyone in the world, and eating tofu in moderation is indeed good for human health. However, eating more tofu is not always better, and excessive consumption can also be harmful to health.

The soybeans used to make tofu contain a substance called saponaria, which prevents atherosclerosis but also promotes the excretion of iodine in the body. Long-term excessive consumption of tofu can easily cause iodine deficiency and iodine deficiency disease.

Tofu is extremely rich in protein, and eating too much at one time not only hinders the body's absorption of iron, but also easily causes protein indigestion, swelling, diarrhea and other uncomfortable symptoms.

Under normal circumstances, the plant protein that people eat into the body undergoes metabolic changes, and finally most of it becomes nitrogenous waste, which is excreted by the kidneys. As people reach old age, the kidneys' ability to excrete waste products decreases. At this time, if you do not pay attention to your diet, eat a lot of tofu, and consume too much plant protein, it will inevitably increase the nitrogenous waste generated in the body, which will increase the burden on the kidneys, further decline kidney function, and is not conducive to physical health.

Tofu contains more purines, and gout patients with abnormal purine metabolism and patients with high blood uric acid concentration should be cautious when eating.

People with cold tofu, cold stomach, spleen deficiency due to diarrhea and bloating, or kidney deficiency with sperm loss should not eat more.

Recently, American medical experts have also pointed out that soy products are extremely rich in methionine, which can be converted into cysteine under the action of enzymes, which will damage the endothelial cells of the arterial wall, making cholesterol and triglycerides easy to deposit on the arterial wall and promote the formation of arteriosclerosis.

Therefore, tofu should also be eaten in moderation, not eaten every day, and should not be eaten in excess at one time. The elderly, kidney patients, iron deficiency anemia patients, gout patients, and arteriosclerosis patients should control the amount of food they eat, especially gout patients.

Old Beijing's authentic shallots mixed with tofu.

There will be no harm, tofu is mainly used to benefit qi, reconcile the spleen and stomach, eliminate fullness, pass the turbidity of the large intestine, clear heat and disperse blood, tofu is very nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg lutein and vitamin B6, but excessive can also cause kidney function decline, indigestion, promote arteriosclerosis, lead to iodine deficiency, therefore, nothing can be excessive, moderate consumption is the best, eat two to three times a week.

Tofu is a nourishing and heat-clearing health food, and when eaten regularly, it can replenish the middle and nourish the qi, clear away heat and moisten dryness, quench thirst, and clean the stomach. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever. Modern medicine has confirmed that tofu not only has the function of increasing nutrition, helping digestion and increasing appetite, but also is quite beneficial to the growth and development of teeth and bones, and can increase the content of iron in the blood in hematopoietic function; Tofu does not contain cholesterol and is a medicinal delicacy for patients with high blood pressure, hyperlipidemia, high cholesterol, arteriosclerosis and coronary heart disease.

It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer, and sterols and stigmasterol in tofu are effective ingredients for inhibiting cancer.

As a food with both food and medicine, tofu has many functions such as invigorating qi and replenishing deficiency. Generally, 100 grams of tofu contains 140 mg of calcium and 160 mg, and tofu is a plant food with relatively high protein content, containing 8 kinds of essential amino acids, and also contains unsaturated fatty acids, lecithin, etc., which are lacking in animal food. Therefore, eating tofu regularly can protect the liver, promote the body's metabolism, increase immunity and have a detoxification effect.

The disadvantage of tofu is that the soy protein it contains lacks an essential amino acid - egg acid, if eaten alone, the protein utilization rate is low, such as with some other foods, the lack of egg amino acids in the soybean protein can be supplemented, so that the ratio of the entire amino acid tends to be balanced, and the human body can fully absorb and utilize the protein in tofu. Eggs and meat proteins contain high methionine content, and tofu should be mixed with such foods, such as tofu scrambled eggs, minced meat tofu, sliced pork roasted tofu, etc. When eaten in this way, the utilization rate of protein in tofu can be improved.

You can eat more. Tofu is rich in nutritional value, containing a variety of vitamins and minerals, especially calcium, iron, and zinc. It can effectively supplement all kinds of nutrients needed by the human body, and has a good effect on enhancing the body's immune function.

The nutritional value of tofu is very high, but it is also necessary to pay attention to the amount of intake, regular consumption will also affect the health of the body because of excessive consumption, tofu contains a lot of protein, so if you say that the amount of food will also cause people to have diarrhea, abdominal distention, indigestion and other conditions, and tofu is very high in purines, if you are a gout patient, it is best not to eat tofu.

Tofu is a soybean product, which is rich in protein, unsaturated fatty acids, calcium, potassium and vitamin E. The protein content in soybeans is about 22% 37%, the composition and proportion of essential amino acids are similar to animal protein, and it is rich in lysine that is deficient in cereal protein, which is a natural ideal food that complements cereal protein. The fat content in soybeans is about 15% to 20%, of which unsaturated fatty acids account for about 85%, linoleic acid is as high as 50%, and the digestibility is high, and it also contains more phospholipids.

The carbohydrate content in soybeans is about 30 37%, nearly half of which is dietary fiber, which is called "soybean oligosaccharides", which cannot be digested and absorbed by humans, and can be used by probiotics in the intestines, which has the functions of maintaining the balance of intestinal microecology, improving immunity, lowering blood lipids, and lowering blood pressure.

However, the raffinose and stachyose in soybeans are fermented under the action of intestinal bacteria to produce gas, and eating more can cause bloating. In addition, soybeans also contain some anti-nutritional factors, such as phytic acid, protease inhibitors, phytoerythrocyte hemagglutinin, etc., which will affect the bioavailability of minerals such as iron and zinc, and may also cause symptoms such as dizziness, headache, nausea, and diarrhea when consumed in large quantities.

However, after soaking, grinding, heating, and solidifying soybeans in the process of making tofu, soybean not only removes part of the cellulose and anti-nutritional factors in soybeans, but also changes the structure of soybean protein from dense to loose state, which improves the digestibility of protein. The protein digestibility of whole-grain boiled soybeans is 65%, which can be increased to 92% 96% after processing into tofu.

However, eating too much tofu at one time may also affect the body's absorption of minerals such as iron and zinc, and may also cause indigestion, bloating, flatulence and other uncomfortable symptoms.

Dr. Ma Health Group Xu Yifan is a master's student.

The nutritional value of tofu is very high. Contains a lot of protein. Tofu can be eaten regularly. But every time you eat it, don't eat too much. Eating too much is not easy to digest.

The nutritional value of tofu is very high, there is a lot of protein, we should also eat some in moderation, not every day.

The nutritional value of tofu is still very high, especially rich in protein, but you can't eat too much, because tofu itself is also a cold food.