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Fresh - Nasoya Super Tofu 16.00 oz

Common questions

Is Fresh - Nasoya Super Tofu 16.00 oz healthy?

Fresh - Nasoya Super Tofu 16.00 oz scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This tofu product is made from organic soybeans, which are a high-quality source of plant-based protein and essential amino acids.

How processed is Fresh - Nasoya Super Tofu 16.00 oz?

Fresh - Nasoya Super Tofu 16.00 oz is NOVA Group 3: Processed Foods.

Which ingredients drive Fresh - Nasoya Super Tofu 16.00 oz's score?

In Scout's ingredient-by-ingredient analysis, Organic soybeans counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Fresh - Nasoya Super Tofu 16.00 oz

Nasoya
85 Excellent

Analysis updated July 2026 · How Scout scores

16 oz
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Nasoya Foods USA, LLC
Category Tofu
Summary

This tofu product is made from organic soybeans, which are a high-quality source of plant-based protein and essential amino acids. The ingredient list is short and clean, with no harmful additives or seed oils, contributing to its positive rating. Despite being processed, the use of organic ingredients and minimal additives supports a high score within the processing level cap.

Key ingredients 4

Organic soybeans
Good

Organic soybeans are a high-quality source of plant-based protein and essential amino acids. Being organic, they are grown without synthetic pesticides or fertilizers, reducing exposure to harmful chemicals. They also provide beneficial isoflavones, which may support heart health.

Risks

Some individuals may have soy allergies or sensitivities, which can cause adverse reactions.

Benefits

Rich in protein and isoflavones, which may support heart health and provide essential nutrients.

Water
Neutral

Water is a neutral ingredient used as a base or solvent in many food products. It does not contribute any calories or nutrients but is essential for hydration. In tofu, it helps achieve the desired texture and consistency.

See more about Water →
Magnesium chloride
Neutral

Magnesium chloride is used as a coagulant in tofu production to help solidify the soy milk into curds. It is a source of magnesium, an essential mineral for various bodily functions. However, its contribution to dietary magnesium intake from tofu is minimal.

Risks

Excessive intake may lead to digestive issues, but this is unlikely from typical tofu consumption.

Benefits

Provides a small amount of magnesium, which is important for muscle and nerve function.

See more about Magnesium chloride →
Calcium sucralfate
Neutral

Calcium sucralfate is used as a coagulant in tofu, aiding in the formation of curds. It provides calcium, which is essential for bone health. However, its role in tofu is primarily functional rather than nutritional.

Benefits

Contributes to calcium intake, supporting bone health, though the amount in tofu is typically small.

Processing

Group 3 · Processed

Processed Foods

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