![]() In the Health Benefits section of our Soybeansfood profile, we provide an in-depth look at many of the controversial issues surrounding soy foods and their role in health. A link that takes you to the In-Depth Nutritional Profile for Tofu, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Additional information about the amount of these nutrients provided by Tofu can be found in the Food Rating System Chart. This chart graphically details the %DV that a serving of Tofu provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. (There are many health advantages to the fermentation of soy foods, and these advantages will be described in more detail throughout this food profile.) ![]() has been fermented, it is also possible for tofu to be made not only through coagulation, but also through fermentation-i.e., through the addition of micro-organisms which can interact with the soy curds. Even though very little tofu sold in the U.S. Tofu is a surprisingly versatile form of soybeans that is made by curdling soymilk so that its proteins become coagulated and then pressed into a sliceable cake. Tofu is a widely-enjoyed food made from soybeans, and it is a great example of how a simple food like soybeans can be woven into human food traditions in a way that is natural, inexpensive, and nourishing. In this particular study a variety of micro-organisms (fungi) were used to ferment the tofu, including Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Actinomucor taiwanensis, and Rhizopus oligosporus. Nevertheless, this study underscores the potentially beneficial nutrient changes that can take place when a food is carefully fermented and when micro-organisms used in fermentation are provided with enough time to grow and transform the food's nutrient potential. We suspect that there is no magic number with respect to fermentation time, and that a variety of factors were responsible for the increased free radical-scavenging activity of these tofus after nine days of fermentation. Tofus fermented for nine versus three days have recently been shown to provide up to double the free radical-scavenging activity. In the case of fermented tofu, we've recently learned that antioxidant and free radical-scavenging health benefits are directly related to the length of fermentation time.adults in the same way that they provide health benefits for Chinese adults, we can be sure that there is something unique about tofu and miso among all varieties of soy foods, and that this uniqueness may extend to stomach cancer prevention under certain circumstances. While we cannot be sure about the ability of tofu and soy miso to provide health benefits for U.S. A team of researchers at the School of Radiation Medicine and Public Health at Soochow University in Suzhou, Jiangsu Province, China arrived at this conclusion after statistical analysis of numerous studies conducted between 1998-2008. Even though soy foods in general are associated with decreased risk of cancer in several countries, a comprehensive analysis of 28 previously published studies on Chinese adults has now shown that intake of soy foods in the form of tofu (and soy miso) does a better job of reducing risk of at least one cancer type (stomach cancer) than intake than soy in general.MyFoodData provides free nutrition data toolsĪnd articles to help you organize and understand the foods you eat.Ĭreate a free account to get nutrition facts on recipes and meals, track foods, and set custom targets. View more food groups with the nutrient ranking tool, or see ratios with the nutrient ratio tool. Want to set your own targets? Sign up for an account and set custom targets in the daily meal planner. See the Guide to Recommended Daily Intakes for more information. In short, the number is less accurate than the RDI. It represents a number to ensure adequacy but lacks the same level of evidence as the Reference Dietary Intake. The Adequate Intake is also set by the U.S. Adequate Intake (%AI) - Sets a target for Omega 3 and Omega 6 fats.The daily value (%DV) builds on the reference dietary intake to create a number for everyone. The RDI for amino acids is set by the U.N. Reference Dietary Intake (%RDI) - The Reference Dietary Intake (RDI) accounts for age and gender.and found on the nutrition labels of most products. Daily Value (%DV) - The %DV is a general guideline for everyone and takes into account absorption factors.Some of the most popular targets include: Setting targets can provide a guide to healthy eating.
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