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WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU

Common questions

Is WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU healthy?

WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This tofu product is made from sprouted organic soybeans, which are a high-quality source of plant-based protein and enhance nutrient absorption.

How processed is WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU?

WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU's score?

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

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WILDWOOD, SPROUTOFU, ORGANIC SUPER FIRM TOFU

Wildwood Organic
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Pulmuone Foods USA, Inc.
Category Beans
Summary

This tofu product is made from sprouted organic soybeans, which are a high-quality source of plant-based protein and enhance nutrient absorption. The use of calcium sulfate as a natural firming agent adds nutritional value by increasing calcium content. However, despite these benefits, the product is classified as ultra-processed, which limits its overall score.

Key ingredients 4

Sprouted organic soybeans
Good

Sprouted organic soybeans are a high-quality source of plant-based protein and essential amino acids. Sprouting enhances nutrient absorption and reduces anti-nutrients like phytic acid. Being organic, they are free from synthetic pesticides and GMOs.

Risks

Soybeans can be allergenic for some individuals and may interfere with thyroid function if consumed in large amounts.

Benefits

Rich in protein, fiber, and isoflavones, which may support heart health and bone density.

Calcium sulfate
Good

Calcium sulfate is used as a coagulant in tofu production, contributing to its firmness and calcium content. It is a natural mineral that enhances the nutritional value of tofu by increasing its calcium content. This is beneficial for bone health.

Benefits

Enhances the calcium content of tofu, supporting bone health and reducing the risk of osteoporosis.

See more about Calcium sulfate →
Filtered water
Neutral

Filtered water is used as a base ingredient and does not contribute any calories or nutrients. It is essential for the texture and consistency of the tofu. There are no significant health impacts associated with filtered water.

See more about Filtered water →
Nigari magnesium chloride
Neutral

Nigari magnesium chloride is a natural coagulant used in tofu production to solidify the soy milk. It is derived from seawater and contributes to the mineral content of the tofu. It does not significantly impact the nutritional profile of the tofu.

Risks

Excessive consumption of magnesium chloride can lead to digestive issues, but it is generally safe in the amounts used in tofu.

Benefits

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

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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