March 11.2022
Should we eat more plant-based protein sources like Tofu now that we know meat consumption shortens our lives? Some people dismiss Tofu as nothing more than a white block of processed soybean, but Tofu is much more than that. It’s an incredibly versatile ingredient with numerous health benefits that can be delicious when cooked correctly.
Significant amount of nutrients
Tofu is high in ten essential amino acids as well as other nutrients and contains a high amount of Magnesium, Phosphorus, and Selenium, which help our bodies produce “happy hormones,” according to some food research. It also contains a variety of essential nutrients such as copper, iron, and vitamin B1. Tofu is an excellent source of protein and contains less fat and cholesterol than pork or beef, making it ideal for weight loss and fitness.
Tofu was discovered thousands year ago
The Chinese invented the tofu about 2000 years ago. It is said that it was the result of an “accident” when a cook curdled soymilk.
Cancer Vs. Tofu
Have you ever wondered why Japanese people are known for their longevity and health? The main reason for this secret, aside from their healthy lifestyle, is their daily diet. Tofu, along with many other Soy products, is consumed almost every day by the Japanese. Tofu’s isoflavones help the body protect against cancer, which explains why Japan’s cancer rate is much lower than that of Western countries.
A “delicious way” to lose weight
Tofu contains fewer calories than meat (one half-cup of Tofu contains 10gr of protein, which equals to half of a chicken breast). It has much less fat than any other meat (100gr of Tofu contains only 6gr of fat compared to 24gr of fat for pork or 17gr of fat for beef). Furthermore, tofu is low in saturated fat and cholesterol. At the very least, it fills your stomach, stimulates your digestive system, and eliminates toxins from your body.
Flavored Tofu – Why not?
Many people believe that tofu has no flavor and is only suitable for vegans. Wrong! From Asian Spicy Tofu to Burger Tofu, this white soy blocks milk has become a universal ingredient and plays an important role in global gastronomy.
