Pine omelet tofu

Tofu is rich in nutrients and contains many trace elements necessary for humans, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oils and abundant quality proteins, with the term “plant meat”. The protein biology of soybeans is comparable to that of fish, and it is the best in plant protein. Soybean proteins are full proteins, they are better composed of amino acids, which are almost all necessary for humans. Soybeans can be cooked directly, with only 65 per cent of humans digesting their proteins, while tofu can increase to 92 per cent ~95 per cent. Tofu-producing soybeans contain about 18 per cent of the oil, most of which can be transferred to tofu. The soybeans oil contains a large proportion of sub-oilic acid and is free of cholesterol, which is beneficial for the growth of human nerves, blood vessels and the brain. Tofu does not contain cholesterol and is used for high blood pressure, high blood resin, high cholesterol and arterial sclerosis and for the medical well-being of persons with coronary heart disease. Moreover, tofu is simpler and nutrition is easily absorbed into the human body。