Tofu is our country's national dish and is widely recognized as a health food. Professor Gan Aiping, Vice President of the Hubei Provincial Diet Therapy Association and head of the General Practice Department at Hubei Provincial Hospital of Traditional Chinese Medicine, introduced that tofu is the best source of plant protein and is known as "vegetable meat."
It is worth noting that to maximize its health benefits, tofu should be consumed in a scientifically balanced way. Professor Gan recommended several pairing methods:
Tofu with fish: The protein in tofu lacks methionine and lysine. When eaten with fish, they complement each other, resulting in higher nutritional value. Tofu is rich in calcium, while fish is abundant in vitamin D. Consuming them together can significantly increase the body's absorption rate of calcium. Therefore, it is especially suitable for teenagers, pregnant women, and the middle-aged and elderly.
Tofu with kelp: Although the saponins in tofu can promote fat metabolism and prevent arteriosclerosis, they can also lead to iodine deficiency in the body. Kelp is rich in iodine, so cooking tofu with kelp is a very reasonable combination.
Tofu with radish: Tofu is a plant protein, and excessive consumption can cause indigestion. White radish aids in digestion. If eaten with tofu, it helps with its absorption. Tofu is rich in calcium, and white radish does not contain oxalic acid, so it will not hinder calcium absorption.
In addition, although nutritionally rich and high in protein, tofu lacks an essential amino acid called methionine. If cooked alone, the protein utilization rate is very low. When paired with meat and eggs, the nutritional utilization of tofu's protein can be improved.
Despite its many benefits, there are some precautions to consider when consuming tofu. Tofu contains saponins, which can prevent atherosclerosis but also promote the excretion of iodine from the body. Long-term, excessive consumption of tofu can easily lead to iodine deficiency. Furthermore, eating too much tofu can cause indigestion; it is advisable to consume about 100 grams per meal.