Tofu biologique
Summary
This tofu is made from organic soybeans, which are a high-quality source of plant-based protein and essential nutrients, free from synthetic pesticides and GMOs. The minimal processing and use of natural coagulants like calcium sulfate and magnesium chloride contribute to its high nutritional value and clean ingredient profile, making it an excellent choice for a healthy diet.
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 processing concerns associated with water in this context.
See more about Water →Organic SoybeansGood
Organic soybeans are a good source of plant-based protein and essential nutrients. Being organic, they are free from synthetic pesticides and GMOs. They provide a complete amino acid profile, beneficial for vegetarians and vegans.
Risks
Some individuals may have allergies to soy products.
Benefits
Rich in protein, fiber, and essential fatty acids, supporting muscle health and digestion.
Calcium SulfateNeutral
Calcium sulfate is used as a coagulant in tofu production, helping to solidify the soy milk. It is a common and safe additive in food processing. It contributes to the calcium content of the tofu.
Benefits
Provides a source of calcium, which is important for bone health.
Magnesium ChlorideGood
Magnesium chloride is used as a coagulant in tofu, aiding in the formation of curds. It is a natural mineral that contributes to the nutritional value of the product. It enhances the magnesium content, beneficial for muscle and nerve function.
Benefits
Adds magnesium, an essential mineral that supports various bodily functions, including muscle and nerve health.
Processing
Unprocessed or Minimally Processed Foods
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