At a glance
Summary
This tofu product is primarily made from soybeans, which are a good source of plant-based protein and retain most of their nutritional value despite being processed. The ingredient list is short and clean, with only one additive, magnesium chloride, which is commonly used in tofu production. The processing level limits the score, but the absence of harmful ingredients supports a high rating within its category.
Key ingredients 3
SoybeanGood
Soybeans are a good source of plant-based protein and contain essential amino acids. They are rich in isoflavones, which may have health benefits such as reducing the risk of heart disease. The soybeans used in tofu are minimally processed, retaining most of their nutritional value.
Risks
Some individuals may have soy allergies, and excessive consumption may affect thyroid function due to goitrogens.
Benefits
Rich in protein and isoflavones, which can support heart health and provide essential nutrients.
WaterNeutral
Water is a neutral ingredient that serves as a base or solvent in many food products. It does not contribute any calories or nutrients. Its primary role is to provide moisture and aid in the texture of the product.
See more about Water →Magnesium ChlorideNeutral
Magnesium chloride is used as a coagulant in tofu production, helping to solidify the soy milk into tofu. It is a source of magnesium, an essential mineral for various bodily functions. However, its contribution to the overall magnesium intake from tofu is minimal.
Benefits
Provides a small amount of magnesium, which is important for muscle and nerve function.
Processing
Processed Foods
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