Organic. Tofu
Summary
This product is made from high-quality, minimally processed ingredients, including organic soybeans, which are a great source of plant-based protein and essential nutrients. The use of natural coagulants like calcium sulfate and magnesium chloride enhances its nutritional value without introducing any harmful additives. Its low processing level and clean ingredient list contribute to its high health rating.
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. No significant health impacts are associated with water in this context.
See more about Water →Organic soybeansGood
Organic soybeans are a high-quality source of plant-based protein and essential nutrients. Being organic, they are free from synthetic pesticides and GMOs, enhancing their nutritional profile. They provide a complete amino acid profile, beneficial for muscle maintenance and overall health.
Risks
Some individuals may have allergies to soy, and excessive consumption can affect hormone levels due to phytoestrogens.
Benefits
Rich in protein, fiber, and essential fatty acids, supporting heart health and muscle maintenance.
Calcium sulfateGood
Calcium sulfate is used as a coagulant in tofu production, contributing to its texture and calcium content. It is a natural mineral that enhances the nutritional value of tofu by providing additional calcium. This can be beneficial for bone health, especially in plant-based diets.
Benefits
Provides a source of calcium, which is essential for bone health and metabolic functions.
Magnesium chlorideNeutral
Magnesium chloride is used as a coagulant in tofu production, helping to solidify the soy milk into tofu. It is a naturally occurring compound that does not significantly alter the nutritional profile of tofu. Its use is primarily functional, with minimal impact on health.
Processing
Unprocessed or Minimally Processed Foods
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