Tofu - harm and good. Soy tofu: composition

What is tofu? About its existence Europe learned only in the second half of the twentieth century. Can it be said that tofu is a product of globalization? Hardly ... Yes, and the Chinese claim the opposite. They believe that tofu was invented in the Middle Kingdom in the second century BC. Approximately in the eighth century after the birth of Christ, this "cheese" became known in Japan. Even later, he gained popularity in the countries of South-East Asia. Many dishes of Thai, Vietnamese and Korean cuisines are inconceivable without tofu. The damage and benefit of this product will be discussed in this article. This cheese is perceived "to cheer" by vegetarians, especially those who avoid the use of dairy products. Tofu can also be eaten by people suffering from intolerance to lactose. What about all the rest? What is the chemical composition of tofu? This we also talk.

How to make tofu

According to legend, soy cheese arose by a lucky coincidence. The Chinese chef, whose name was lost in the centuries, decided to add niagari flavoring to the puree from soy beans - to flavor the dish. In this case , magnesium chloride, which is part of the spice, acted as a coagulant. He chewed the protein of soy milk. Thus, the process of cooking tofu resembles the method of cheese making. Only raw materials are not cow, goat or sheep's milk, and vegetable - soy. First, you get a tofu cottage cheese. It is pressed, kept for a while. This results in a white, porous, soft cheese-like product. Sell it in a sealed package that is filled with water. After opening it, tofu should be stored in the refrigerator, pouring in cool water twice a day. This cheese, like a sponge, absorbs foreign flavors, so it can not be kept next to a strong-smelling food.

What about tofu say cooks

Soy curd and cheese - as a "clean sheet of paper", which is waiting for the brush master. It does not have its own taste and smell. But soy cheese tofu perfectly absorbs other flavors. He perfectly "gets along" with all the products that chefs use in the kitchen. Therefore, culinary specialists deservedly called tofu as a universal ingredient of dishes. It is used for the first and second. A soya delicacy is good for snacks, and even for dessert. It is boiled, fried, baked, smoked and marinated - in a word, subjected to all types of cooking. But, since tofu is practically tasteless, it always goes side by side with any other ingredients. The porosity of the cheese allows you to serve it with a variety of sauces - from ketchup to jam. In soups, it is customary to add cottage cheese tofu or its soft varieties. And when cooking the second, use hard cheese. In the kitchen of Shanghai, use the "smelly tofu" - the Chinese version of Roquefort. Europeans, he is almost unknown. But you can buy "silk tofu". This creamy cheese is similar to everyone's favorite "Amber".

Tofu: composition

Now let's talk about what the ingredients of this product are. So, we found out that tofu is soy cheese, obtained by fermenting bean milk. Thus, its composition is rich in a full-fledged vegetable protein. In hard cheese it is 10.7 percent, and in curd cheese - 5.3 percent. You should know that vegetable protein is better absorbed by the human body than animal matter. It contains essential amino acids for health. At the same time, low-calorie soy cheese: only 73 kcal per hundred gram of tofu. The composition of the product says a lot about its usefulness. Here you and iron - which contributes to the fight against anemia, and calcium, which is known to be the "building material" for bones. Tofu does not contain cholesterol, but it contains many vitamins. Among the line of useful substances, it is necessary to distinguish group B. This vitamin is responsible for good memory, strong teeth and nails, for shiny and thick hair, healthy skin.

Tofu: Harm and Benefit

All the properties of soy cheese, both positive and negative, are due to its composition. Since the product does not contain cholesterol, it is good for cores. Vegetable protein, obtained from cooked and mashed beans soy beans, is perfectly digested. And therefore it is prescribed for patients with a weak stomach. Low nutritional value of tofu (reviews often mention this) makes it irreplaceable in dietetics. Prescribe soy cheese and athletes. Regular use of tofu slows down aging and is an excellent preventive against cancer, as it removes dioxin, the causative agent of cancer, from the body. Soy delicacy helps to fight against osteoporosis, menopause, heart diseases more successfully. And, of course, tofu - just a gift to allergic people, those who do not tolerate dairy products. It is also good for those who have recently suffered fractures. Soy cheese helps bone tissue to recover and makes it more dense and sturdy.

Who benefits from tofu

You can say that everyone. In China, in the homeland of the product, soy was regarded as a product of the poor. In Ukraine they say that for a beggar and honey agarics - chicken. And in the Middle Kingdom it is believed that soybeans are "meat without bones". However, the demand for this product was raised by vegetarians. There were "chops", "goulash" and, of course, "cheese". To get enough, you need to eat more of these cutlets than their meat counterparts. But this is - almost the only minus tofu. Its price is quite democratic - 150-290 rubles per package (depending on weight and type). Special mention should be made of the use of tofu for people who follow their appearance. In soy cheese contains isoflavones - the strongest antioxidants that neutralize free radicals. Even in it there are substances daidzein and genistein, which interfere with the action of estrogens. Thus, cheese saturates our body with energy, strengthens bones, and selenium and iron contained in it, give us physical strength.

Harm to soy cheese

All food products - depending on the amount of their use - have positive and negative properties. Not an exception and tofu. The damage and benefit of this product is largely dose dependent. Do not abuse soy cheese. This can lead to thyroid disease, negatively affect the reproduction of women and men. Children should be given soy cottage cheese and cheese with extreme caution. Tofu can cause diarrhea, and in teenagers it can provoke early sexual activity. But this product can act as a mild laxative with constipation. By the way, not all allergic people can use it. The doctors recorded several cases of allergic reactions to tofu, which were expressed in nausea and hives. This is caused by individual intolerance to soy products.

What can I cook with soy cheese?

In Japan, many diets have been developed, in which the main product is tofu. The damage and benefits of this product have already been considered by us. It only remains to add that the soybean diet allows you to lose from seven to fourteen kilograms. And this despite the fact that it is not necessary to change the habitual way of life and limit oneself in the amount of food. Just replace the meat with soy cheese - and the result is obvious. Now consider how this product is. Just to consume it in the form in which it is sold - it's like eating Dutch cheese. Momen - solid tofu - can be put on a sandwich, cut into cubes into a salad, fry in a breaded. It can be marinated. And if you dig a thick soybean cheese tofu, then it's impossible to distinguish it from ham. Kinugoshi ("silk") - a gentle soft curd. It is used for soups, desserts and sauces. Sometimes on sale you can find tofu with fillers (spices, herbs, nuts) or sweetened - for making "vegetarian cheesecakes."

Benefits in Cosmetology

Women use soy tofu not only for weight loss. Chinese women have long used it to whiten the skin and make it velvety and soft. In order to prepare such a mask, you need to grind this Japanese curd with one teaspoon of olive oil. The face before application should be thoroughly cleaned and steamed. The mask is applied to the skin with light patting movements of the fingertips. Keep in a state of absolute rest for about ten minutes. After this, rinse with cool water. The procedure should be repeated once or twice a week.