At a glance
Summary
This tofu product is relatively simple, containing only soybeans, water, and magnesium chloride as a coagulant. While magnesium chloride is a processed additive, it is commonly used in tofu production and does not pose significant health risks when consumed in moderation. The product is processed, which limits its score, but the clean ingredient list and high protein content are positive factors.
Key ingredients 3
SoyNeutral
Soy is a plant-based protein source commonly used in tofu production. It is minimally processed in this form, retaining most of its natural nutrients. However, it may contain phytoestrogens which can affect hormone levels in sensitive individuals.
Risks
Soy contains phytoestrogens which may impact hormone balance in some people.
Benefits
Soy is a good source of plant-based protein and contains essential amino acids.
WaterNeutral
Water is used as a solvent and medium in the production of tofu. It is a neutral ingredient with no nutritional impact. Its quality can vary based on the source and treatment.
See more about Water →Magnesium chlorideBad
Magnesium chloride is used as a coagulant in tofu production to solidify the soy proteins. While it is effective in this role, it is a processed additive that may not be suitable for everyone. Excessive consumption can lead to digestive issues.
Risks
Excessive intake may cause digestive discomfort or imbalance in mineral levels.
Processing
Processed Foods
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