Red and white tofu, mushrooms

Tofu, as a combination of foods, has a variety of functions, such as rewarding and repairing. In general, 100 g of calcium is determined to contain 140 - 160 mg, and tofu is a high protein ratio in vegetable foods, containing eight human essential amino acids, as well as unsaturated fatty acids, egg phosphorus, etc. Thus, tofu is often used to protect the liver, promote body metabolism, increase immunity and have an antidote. The deficiency of tofu is that it contains soybean proteins that lack a necessary amino acid - the soybean acoustic acid, which, if eaten alone, is less used, such as the combination of some other food, supplements the missing soybean acoustic acids, so that the whole amino acid ratio is balanced and the body can fully absorb the proteins in tofu. Eggs, meats and proteins contain high levels of lysine, and tofu should be fed in combination with such foods as tofud eggs, tofu tofu tofu, tofu tofu, meat tofu, meat tofu, tofu tofu, etc. This combination increases the use of soybean proteins such as pig blood, duck blood, chicken blood, most of which are cool and detoxified, so there is some “cleaning” of the organs of the lungs, gastrointestinal organs, etc., but the most important function is to replenish the blood. One is the abundance of iron in blood products and, on the other hand, the human body has a good absorption rate because of animal blood. As a result of haemorrhage, Tang Bogsian, the Deputy Director of the Beijing Medical Hospital, introduced the idea of women eating blood products in times of menstrual fever and haemorrhagic fever. In general, all categories of people, such as the elderly, children and pregnant women, have access to blood products, with little taboos, but do not need to eat in large quantities. Blood products should not be consumed more than twice a week, preferably not more than 100 grams at a time. The mushrooms not only have a unique scent but also contain a rich body-friendly component. Protein 12-14 g per 100 grams of fresh mushrooms, carbohydrates 59.3 g, calcium 124 mg, phosphorus 415 mg, iron 25.3 mg, polyglucose, vitamin B1, vitamin B2, vitamin C, etc. were analysed. Aqueous leachate of dry mushrooms contains a variety of components such as amino acid, acetamide, choline, gland, etc. The mushrooms also contain a wealth of food fibres, often using cholesterol that reduces blood and prevents the sclerosis of anorexia, which is effective in the fight against cerebral haemorrhage, heart disease, obesity and diabetes. In recent years, American scientists have found that mushrooms contain a “beta-glucose enzyme”, a substance that has been shown to have a significant effect on the body's resistance to cancer, and are therefore referred to as “cancer-resistant recruits”. The mushrooms are also resistant to cold viruses, as they contain an influencing agent that induces the creation of interferopaths in the body and interferes with the synthesis of the virus ' s proteins so that they cannot reproduce and thus immunize the human body。