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          Tofu 150 gm

          44.00 ৳ 

          Tofu 150 gm

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          Tofu

          An launch to tofu
          Tofu, or bean curd, is a popular food derived from soya. It is made by curdling open soya milk, pressing it into a strong block and subsequently cooling it in much the same enhancement that conventional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in alternating ways to influence its texture from serene and soft to crisp and crunchy.

          The origins of tofu
          Like many soya foods, tofu originated in China. Legend has it that it was discovered virtually 2000 years ago by a Chinese chef who accidentally curdled soy milk behind he add-on nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called okabe. Its modern proclamation did not arrive into use until 1400. By the 1960s, mixture in healthy eating brought tofu to Western nations. Since that become antique, countless research has demonstrated the many tolerate support to that soya and tofu can child support.

          Nutritional highlights

          Tofu is a fine source of protein and contains all nine valuable amino acids. It is moreover a indispensable forest source of iron and calcium and the minerals manganese and phosphorous. In collaborator to this, it furthermore contains magnesium, copper, zinc and vitamin B1.

          Research
          Soya protein (from which tofu is derived) is believed to verify lower levels of bad cholesterol (LDL). Tofu contains phytoestrogens called isoflavones a action of chemicals found in forest foods. They have a same structure to the female hormone oestrogen and hence mimic the take steps of oestrogen produced by the body. They naturally bind to oestrogen receptor sites in human cells including breast cells potentially reducing the risk of breast cancer.

          Due to the phytoestrogen content of soya, many women find to member taking place soya-wealthy foods in addition to tofu in their diet as they enter the menopause. During the menopause, the bodys natural production of oestrogen significantly reduces, and symptoms may arise.

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