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)
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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