Räuchertofu
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Summary
Räuchertofu is a processed food with a relatively clean ingredient list, consisting mainly of soybeans, water, and natural coagulants. It lacks harmful additives such as artificial colors, flavors, or seed oils, which is positive. However, as a plant-based meat product, it is subject to a penalty due to its processing level and potential issues with protein absorption compared to animal-based proteins.
At a glance
Key ingredients 6
SoybeansNeutral
Soybeans are a plant-based protein source commonly used in vegetarian and vegan diets. They contain all essential amino acids but may have lower bioavailability compared to animal proteins. Processing methods can affect nutrient retention and digestibility.
Risks
Soybeans contain phytoestrogens, which may affect hormone levels in sensitive individuals.
Benefits
Rich in protein and contains essential amino acids, making it a valuable protein source for plant-based diets.
WaterNeutral
Water is used as a solvent and to adjust the texture of food products. It is a neutral ingredient with no direct nutritional impact. Its quality depends on the source and treatment processes.
See more about Water →SaltNeutral
Salt is used for flavor enhancement and preservation in food products. It is essential for bodily functions but should be consumed in moderation. Excessive intake can lead to health issues such as hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Provides essential sodium necessary for nerve and muscle function.
Calcium chlorideNeutral
Calcium chloride is used as a firming agent in tofu production. It helps coagulate soy proteins to form a solid structure. It is generally recognized as safe when used in food processing.
Risks
Excessive consumption may lead to hypercalcemia, but typical food use poses minimal risk.
Benefits
Contributes to the calcium content of the product, supporting bone health.
Magnesium chlorideNeutral
Magnesium chloride is used as a coagulant in tofu production, aiding in the formation of a firm texture. It is a common food additive with a long history of safe use. It contributes to the mineral content of the product.
Benefits
Provides magnesium, an essential mineral important for muscle and nerve function.
Beechwood smokeNeutral
Beechwood smoke is used to impart a smoky flavor to foods like tofu. It is a traditional method of flavoring and preserving food. The smoking process can introduce polycyclic aromatic hydrocarbons, but levels are typically low in food products.
Risks
Potential exposure to polycyclic aromatic hydrocarbons, which are carcinogenic in high amounts, but typical levels in smoked foods are low.
Benefits
Adds a distinctive smoky flavor that enhances the sensory profile of the product.
Processing
Processed Foods
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