TOFU, EXTRA FIRM
Summary
This tofu product contains high-quality ingredients like sprouted organic soybeans, which are nutrient-rich and free from synthetic pesticides. However, it is classified as ultra-processed due to the presence of additives like glucono delta lactone, which is used as a coagulant. Despite its good nutritional profile, the level of processing limits its overall health rating.
At a glance
Key ingredients 7
Filtered waterNeutral
Filtered water is used as a base ingredient and solvent in many food products. It is generally free from impurities and contaminants. It does not contribute any significant nutritional value.
See more about Filtered water →Sprouted organic soybeansGood
Sprouted organic soybeans are a high-quality source of plant-based protein. Sprouting increases nutrient availability 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 essential amino acids, supporting muscle growth and digestive health.
Calcium sulfateNeutral
Calcium sulfate is used as a coagulant in tofu production to help it set. It is a natural mineral that provides a source of calcium. It does not significantly alter the nutritional profile of tofu.
Benefits
Provides a source of calcium, which is essential for bone health.
Glucono delta lactoneNeutral
Glucono delta lactone is a food additive used as a coagulant and acidifier in tofu. It is derived from glucose and is generally recognized as safe. It helps in achieving the desired texture in tofu.
NigariNeutral
Nigari, primarily composed of magnesium chloride, is a natural coagulant used in tofu production. It helps in the solidification process, giving tofu its firm texture. It is derived from seawater and is a traditional ingredient in tofu making.
Risks
Excessive consumption of magnesium chloride can lead to digestive issues.
Benefits
Provides magnesium, an essential mineral for various bodily functions.
Magnesium chlorideNeutral
Magnesium chloride is a component of nigari and acts as a coagulant in tofu. It is a natural mineral that aids in the setting of tofu. It is generally safe when used in food processing.
Risks
High intake can cause gastrointestinal discomfort.
Benefits
Contributes to the magnesium content of the product, supporting muscle and nerve function.
En:e575Bad
En:e575, also known as glucono delta lactone, is used as an acidifier and coagulant in food products. While generally recognized as safe, its presence indicates processing. It may not be suitable for individuals sensitive to food additives.
Risks
May cause digestive discomfort in sensitive individuals.
Processing
Ultra-Processed Foods
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