Tofu is the “national dish” of China, and it can be found at home or at high-end banquets. There are various ways to cook tofu, but what is more nutritious to eat with it? What are the contraindications to eating tofu? Learn more about it together. Tofu is recognized as a nutritious food. It is not only natural and healthy, but also simple and easy to do, and is a common household dish we eat. Tofu cooking, the taste can be thick or light, and all the ingredients are almost “match”. But if you want to better absorb the nutrients of tofu, you need to find a good “partner” for it at the dinner table. A, tofu has four kinds of good partners 1, with some meat, good absorption of protein Soybeans have the reputation of “plant meat”, it is the most excellent food in plant food protein. Tofu made from soybeans, protein is not bad. However, the amino acid content and ratio of protein in tofu is not very reasonable, and it is not particularly suitable for human digestion and absorption. If you add some food with very high protein quality while eating tofu, it can play a complementary role with tofu, making the protein of tofu better digested and absorbed by the body. These high quality protein foods are meat and eggs. Therefore, grilled tofu with minced meat, skin egg with tofu, etc., can make its protein better absorbed. 2, add egg yolk, blood tofu, calcium supplement more Just like eating calcium tablets while needing to supplement vitamin D, eat tofu to supplement calcium, we need to match some vitamin D-rich food. Because in the process of calcium absorption and utilization, vitamin D plays a very important role. Although tofu is very rich in calcium and there is more calcium in northern tofu than the same amount of milk, it is more effective to eat tofu with foods rich in vitamin D. Egg yolks are rich in vitamin D, making the fresh and smooth egg yolk tofu an excellent dish for calcium supplementation. Animal offal, such as liver and blood, is also high in vitamin D, so white tofu and blood tofu together to make “red and white tofu” is also ideal. In addition, animal offal such as chicken gizzard and pig liver are also good for increasing calcium absorption in tofu. 3, plus seaweed, nori, can be more iodine Tofu can not only supplement nutrition, but also to prevent arteriosclerosis has a certain therapeutic effect. This is because tofu contains a substance called saponin, which can prevent the production of oxidized lipids that cause atherosclerosis. But saponin can bring a problem, causing abnormal excretion of iodine in the body, if long-term consumption may lead to iodine deficiency. So, eat tofu with some seaweed, nori and other iodine-rich seafood together with the dish, the best of both worlds. 4, put bok choy, fungus, more disease prevention Tofu although nutritious, but the lack of dietary fiber, eat alone may bring constipation trouble. The bok choy and fungus are rich in dietary fiber, which can make up for this shortcoming of tofu. In addition, fungus and bok choy also contain many antioxidant components that can improve immunity and prevent diseases, so they are better for fighting diseases when eaten with tofu. It is important to note that green leafy vegetables such as spinach and amaranth have a high oxalic acid content. Should be blanched first, then cooked with tofu, so as not to affect the absorption of calcium in tofu. Second, is it harmful to eat too much tofu? Tasty can not be more greedy, good things should also be moderate. Long-term eating a lot of tofu may produce the following problems: 1, promote atherosclerosis. Soy products are extremely rich in methionine, methionine can be converted into cysteine under the action of enzymes. It will damage the endothelial cells of the arterial wall, so that cholesterol and triglycerides are deposited on the arterial wall, leading to the formation of atherosclerosis. 2, prompting gout attack. Tofu contains more purines, purine metabolism disorders of gout patients and patients with increased blood uric acid concentration, more tofu easy to cause gout attacks. 3, leading to iodine deficiency. Saponins contained in the soybeans used to make tofu will accelerate the excretion of iodine in the body. Long-term excessive consumption of tofu can easily cause iodine deficiency, leading to iodine deficiency disease. 4, cause indigestion. Tofu is extremely rich in protein, once too much consumption not only prevents the body from absorbing iron, but also easily cause protein indigestion, bloating, diarrhea and other uncomfortable symptoms. 5, increase the burden on the kidneys. Under normal circumstances, people eat into the body of plant protein after metabolism, and finally most of the nitrogenous waste, excreted by the kidneys. In old age, the kidneys’ ability to excrete waste decreases, at this time, if you do not pay attention to diet, a large amount of tofu, the intake of too much plant protein will inevitably increase the nitrogenous waste generated in the body, increasing the burden on the kidneys, which is not conducive to health. Third, which tofu is the most nutritious? Different tofu has different nutrition. Traditional Chinese tofu is made by soaking soybeans in water, softening them and then grinding them into soymilk, then using salt brine or gypsum to “spot brine” so that the scattered protein particles in the soymilk coalesce. The tofu on the market mainly has the northern tofu, southern tofu, lactone tofu, “fake tofu” and several other major categories. 1.Northern tofu. Also known as old tofu, generally salt brine (magnesium chloride) point system, which is characterized by greater hardness, toughness, lower water content, taste is very “coarse”, slightly sweet taste slightly bitter, but the highest protein content, suitable for frying, frying, stuffing, etc.. Although northern tofu is a bit bitter, but its magnesium and calcium content is higher, can help reduce blood pressure and blood vessel tension, to prevent cardiovascular disease, and the role of strong bones and teeth. 2.Southern tofu. Also known as tender tofu, soft tofu, generally with gypsum (calcium sulfate) point system, which is characterized by tender texture, elasticity, large water content, sweet and fresh taste, protein content of 5% or more. Cooking is suitable for mixing, stir-frying, braising, blanching, roasting and making soup. 3.Lactone tofu. The brine and gypsum of the old generation are abandoned, and lactone gluconate is used as the coagulant instead, and substances such as algae sugar and vegetable gum are added to retain water. Although the texture is delicate and tender, it is not as nutritious as traditional tofu. This is because, for one thing, the soybean content is less, and there is no tofu taste; for another, the calcium and magnesium of tofu mainly come from gypsum and brine, while gluconolactone coagulant contains neither calcium nor magnesium, so the nutritional value is reduced. 4, “fake tofu”. Now there are many “fancy tofu” on the market: Japanese tofu, almond tofu, milk tofu, egg tofu and so on. Although the same called “tofu”, the appearance are moist and white, eat smooth, but it has nothing to do with tofu. The reason is that these “tofu foods” do not have soybeans among their raw materials. Take Japanese tofu as an example, in fact, is made of eggs made of colloidal solution after solidification made of “egg tofu”. Four, frozen tofu has high nutritional value! Frozen tofu is most commonly used in hot pot and soup. When tofu is frozen, the water between the tissues freezes to form ice, and these ice crystals will hold up the mesh structure of tofu, which is better for human digestion and absorption. Moreover, the calcium, protein and other nutrients in tofu are basically not lost after freezing. The practice of frozen tofu is also simple, the cut tofu cool water into the pot, add the right amount of salt, wait for the water to boil, continue to cook for 1 minute, the tofu will be taken out, cooled and drained and put into the freezer.