ORGANIC EXTRA FIRM TOFU
Summary
This organic extra firm tofu is made from high-quality ingredients, including organic whole soybeans and natural coagulants like nigari and calcium sulfate. The short ingredient list and absence of harmful additives contribute positively to its rating. Despite being a processed food, the clean label and use of organic ingredients allow it to achieve a high score within its category.
At a glance
Key ingredients 4
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the texture and consistency of tofu. There are no significant health impacts associated with water in this context.
See more about Water →Organic Whole SoybeansGood
Organic whole soybeans are a high-quality source of plant-based protein and essential nutrients. Being organic, they are free from synthetic pesticides and GMOs, enhancing their nutritional profile. They provide a complete amino acid profile, beneficial for vegetarians and vegans.
Risks
Soybeans may cause allergic reactions in some individuals and contain phytoestrogens, which can affect hormone levels if consumed in large amounts.
Benefits
Rich in protein, fiber, and essential fatty acids, supporting muscle health and digestion. Organic certification ensures minimal exposure to harmful chemicals.
Nigari (Sea Water Extract)Good
Nigari is a natural coagulant derived from seawater, used in tofu production to solidify soy milk. It contains magnesium chloride, which is beneficial for bone health and muscle function. Its natural origin and minimal processing make it a preferable choice over synthetic coagulants.
Risks
Excessive consumption of magnesium chloride can lead to digestive issues, but it is generally safe in the amounts used in tofu.
Benefits
Provides magnesium, an essential mineral that supports various bodily functions, including nerve and muscle function.
Calcium SulfateNeutral
Calcium sulfate is used as a coagulant in tofu production, helping to form the curds. It is a common food additive and is generally recognized as safe. It contributes to the calcium content of tofu, although its bioavailability may be limited.
Benefits
Contributes to the calcium content of tofu, which is important for bone health.
Processing
Processed Foods
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