House Foods Tofu Shirataki

Tofu is a plant-based protein source made from soybeans, providing essential amino acids. It is minimally processed and often used as a meat alternative. Tofu is rich in nutrients like calcium and iron, beneficial for bone health.

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the texture and consistency of the product. No significant health impacts are associated with its presence in food products.

Yam flour is used as a thickening agent and to provide texture. It is derived from yams, which are a natural source of carbohydrates. The processing of yam flour is minimal, retaining some of its natural nutrients.

Calcium hydroxide is used in food processing to adjust acidity and improve texture. It is generally recognized as safe when used in small amounts. Its role in food is primarily functional, with no direct health benefits.

Calcium sulfate is used as a firming agent in tofu production. It helps maintain the structure and texture of the product. While it contributes calcium, its primary role is functional rather than nutritional.

Glucono delta lactone is used as a coagulant in tofu production. It is a naturally occurring food additive that helps in setting the tofu. It is considered safe and does not significantly impact health.