Yuba is a traditional food that Chinese people love very much. It has a rich aroma of beans and a unique taste that other soy products do not have. From the nutritional point of view, yuba also has special advantages that cannot be replaced by other soy products.
Energy balance
Compared with other soy products, Yufu has a higher nutrient density. Each 100g of bean curd skin contains 14g of fat, 25.2g of protein, 48.5g of sugar and other vitamins and minerals. The proportion of these three energy substances in yuba is very balanced, and it is close to the recommended energy intake ratio in the Dietary Guidelines for Chinese Residents. It is a high-quality soy product rich in nutrition and capable of providing balanced energy for the human body. This food is eaten before and after exercise, it can quickly replenish energy and provide the protein needed for muscle growth.
When served with celery
Yuba is best eaten at lunch time and can provide enough energy for the body to fight half-day fatigue. The vegetable fat contained therein has a good effect on maintaining the moistness and elasticity of the skin, and is particularly suitable for the present dry weather. Rich vitamin A and vitamin D also help to alleviate visual fatigue. With celery mixed with food, taste light. Rich dietary fiber in celery can promote food digestion and play a role in preventing colon cancer. When you are cold, you can add a little vinegar to make it more nutritious and have a certain bactericidal effect.
Do not eat more weight loss
Due to differences in production methods, the heat of bean curd skin is somewhat higher than that of other soy products. The calories per 100 g are 457 kcal (82 kcal tofu, 140 kcal tofu, and 244 kcal tofu). The bamboo shoots that Guangdong people love to eat are made from yuba and fried again. The calories are even higher, reaching 472 kcal per 100 grams, which exceeds the calories of pork of the same weight. Therefore, people who need to control their weight should not eat yuba regularly, or when they eat yuba, they should appropriately reduce the intake of staple foods.
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