Tofu (Soy Bean Curd)

Tofu (Soy Bean Curd) is a refrigerated vegan pantry ingredient that makes a wonderful addition to many Oriental recipes, and can be used to make an uncheese sauce. See more about it below.

Tofu (Soybean Curd)

Tofu (Soybean Curd)

More About Tofu (Soy Bean Curd):

This is a one pound block of firm tofu, a bean curd made from soy beans. Tofu is a very versatile product. It can be broiled or roasted. It can be used in salads, soups, stir fries, dips, and in making cream sauces. Tofu has very little flavor of its own, but readily picks up the flavor of the other ingredients. See nutritional information below.

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Tofu (Sou Bean Curd), firm, prepared with calcium sulfate and magnesium chloride (nigari) (1)

NDB No: 16126

Nutrient Units Value per
100 grams of
edible portion
Sample
Count
Std.
Error

Proximates

Water
g
83.69
2
Energy
kcal
77
0
Energy
kj
322
0
Protein
g
8.04
2
Total lipid (fat)
g
4.46
2
Carbohydrate, by difference
g
2.97
0
Fiber, total dietary
g
0.4
2
Sugars, total
g
0.60
1
Ash
g
0.84
2

Tofu (Soybean Curd) Minerals

Calcium, Ca    (2)
mg
162
2
Iron, Fe
mg
1.45
2
Magnesium, Mg    (2)
mg
46
0
Phosphorus, P
mg
147
1
Potassium, K
mg
176
2
Sodium, Na
mg
8
2
Zinc, Zn
mg
1.01
1
Copper, Cu
mg
0.240
1
Manganese, Mn
mg
0.724
1
Selenium, Se
mcg
9.4
0

Tofu (Soybean Curd) Vitamins

Vitamin C, total ascorbic acid
mg
0.2
0
Thiamin
mg
0.093
1
Riboflavin
mg
0.103
1
Niacin
mg
0.010
1
Pantothenic acid
mg
0.065
1
Vitamin B-6
mg
0.061
1
Folate, total
mcg
33
1
Folic acid
mcg
0
0
Folate, food
mcg
33
1
Folate, DFE
mcg_DFE
33
0
Vitamin B-12
mcg
0.00
0
Vitamin A, IU
IU
8
0
Vitamin A, RE
mcg_RE
1
0

Lipids

Fatty acids, total saturated
g
0.646
0
14:0
g
0.013
0
16:0
g
0.474
0
18:0
g
0.159
0
Fatty acids, total monounsaturated
g
0.985
0
16:1 undifferentiated
g
0.012
0
18:1 undifferentiated
g
0.973
0
Fatty acids, total polyunsaturated
g
2.519
0
18:2 undifferentiated
g
2.221
0
18:3 undifferentiated
g
0.298
0
Cholesterol
mg
0
0

Tofu (Soy Bean Curd) Amino acids

Tryptophan
g
0.125
7
Threonine
g
0.328
13
Isoleucine
g
0.398
13
Leucine
g
0.611
13
Lysine
g
0.530
14
Methionine
g
0.103
15
Cystine
g
0.111
13
Phenylalanine
g
0.391
13
Tyrosine
g
0.269
12
Valine
g
0.406
13
Arginine
g
0.535
12
Histidine
g
0.234
10
Alanine
g
0.330
12
Aspartic acid
g
0.888
12
Glutamic acid
g
1.390
12
Glycine
g
0.314
12
Proline
g
0.434
11
Serine
g
0.379
12

Footnotes:
1. Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.
2. Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein. Calcium and magnesium contents will vary accordingly.

USDA Nutrient Database for Standard Reference, Release 14 (July 2001)

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