tofu
Summary
This tofu is made from organic soybeans, which are a high-quality source of plant-based protein and free from synthetic pesticides and GMOs. The use of nigari flakes as a natural coagulant and the minimal processing involved contribute to its high nutritional value and clean ingredient profile. The product's simplicity and reliance on traditional methods enhance its healthfulness.
At a glance
Key ingredients 4
Organic soy beansGood
Organic soy beans are a high-quality source of plant-based protein and essential amino acids. Being organic, they are free from synthetic pesticides and GMOs, which enhances their nutritional profile. They also contain isoflavones, which may have health benefits.
Risks
Soy beans may cause allergic reactions in some individuals and contain phytoestrogens, which can affect hormone levels if consumed in large quantities.
Benefits
Rich in protein and essential amino acids, supporting muscle health and repair. Isoflavones in soy beans may contribute to heart health and bone density.
Filtered waterNeutral
Filtered water is used as a solvent and medium for processing soy beans into tofu. It is free from impurities and contaminants, ensuring the purity of the final product. It does not contribute any nutritional value but is essential for the tofu-making process.
Benefits
Ensures the purity and safety of the tofu by removing potential contaminants from the water used in processing.
Nigari flakesGood
Nigari flakes are a natural coagulant derived from seawater, used to solidify soy milk into tofu. They are rich in magnesium chloride, which is essential for various bodily functions. The use of nigari contributes to the traditional and natural processing of tofu.
Risks
Excessive consumption of magnesium chloride can lead to digestive issues, but this is unlikely in typical tofu consumption.
Benefits
Provides magnesium, an essential mineral that supports muscle and nerve function. Contributes to the traditional and natural processing of tofu.
Boiling waterNeutral
Boiling water is used in the tofu-making process to dissolve nigari flakes and aid in the coagulation of soy milk. It is a necessary component for the preparation but does not contribute any nutritional value. Its role is purely functional in the tofu production process.
Benefits
Facilitates the dissolution of nigari flakes and aids in the tofu-making process.
Processing
Unprocessed or Minimally Processed Foods
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