Benefits of tofu cheese

Tofu cheese is a healthy plant-based milk product made from soybeans. It is included in the diet of people who adhere to the correct diet or vegetarians. The benefits and harms of tofu cheese are taken into account when it is consumed by people with diseases of internal organs, pregnant and lactating mothers. It does not have a specific taste, which allows it to be used in many recipes.

What is tofu and how is it made

Tofu is a healthy product obtained after curdling the protein base of soy milk. For its production, beans are used, which contain protein. Manufacturing is based on the ability of this substance to fold under the action of coagulants (calcium, potassium, citric acid). Cheese is stored in a vacuum package filled with liquid, this retains its useful qualities. Freezing is possible, after which the cheese acquires a firm consistency.

The chemical composition of soy cheese

Despite the plant nature, cheese is rich in proteins, fats, trace elements, useful substances. The chemical composition is determined in 100 g of the product, it is presented in the table.

Calorie content of tofu cheese

The calorie content of tofu cheese in 100 grams is small, so nutritionists recommend it to people who are overweight or obese. There is no alcohol. Energy value is 265 kcal, which includes:

• proteins (63 kcal or 7.5 g);
• fats (174 kcal or 4.3 g);
• carbohydrates (28 kcal or 1.1 g).

The benefits of soy tofu cheese

Due to its trace element composition, tofu cheese has beneficial properties for the body. Among them are:

1. The presence of healthy vegetable protein fully meets the needs of the body. This is important if you are allergic to cow protein.
2. Amino acid components improve kidney function, reduce the risk of urolithiasis.
3. Regulation of blood cholesterol, reducing the risk of atherosclerosis, heart attack, stroke.
4. The use of tofu cheese for weight loss.
5. Immunization of the body thanks to vitamins and minerals.
6. Strengthening bone, dental tissue with minerals (calcium).
7. Improved heart function thanks to potassium.
8. With the help of antioxidants, toxins that contribute to the appearance of malignant neoplasms (tumors) are eliminated.
9. Increased muscle mass.This criterion is appreciated by athletes, people with increased body weight, and patients in rehabilitation after muscle surgery.
10. An increase in blood iron, which contributes to an increased production of red blood cells - cells that carry oxygen to tissues. Blood circulation, brain activity improves.

For women

Tofu contains analogs of female sex hormones that are beneficial during pregnancy planning. With the onset of menopause, the number of its own hormones decreases sharply, so the estrogens contained in the product help to control their level. The high content of fiber, proteins contribute to the regeneration (renewal) of the cellular composition of the skin, therefore tofu is useful for women.

For men

Due to its high protein content and low fat content, cheese is good for men looking to increase muscle mass. According to statistics, cardiovascular diseases are more common in males, cheese reduces the risk of heart disease.

For children

With the help of vitamin and trace element composition, cheese strengthens the immunity of children. Thanks to proteins, the child's body grows. The absence of sugar and the presence of calcium makes teeth and bones stronger, and the risk of rickets and caries is reduced.

Can tofu be used by pregnant and lactating mothers

Tofu is allowed during pregnancy and lactation. The main thing is to use it in limited quantities. With its excessive content in the diet, side reactions may occur: the number of estrogens (hormones) increases, the pancreas becomes inflamed, and renal failure occurs. This property is dangerous for the body of a pregnant woman.

With limited use of tofu, the following beneficial qualities appear:

• folic acid content affects the development of the fetal nervous system;
• strengthening the bones of the fetus, the development of its muscle mass;
• strengthening the muscles and bones of the mother, which is important with increased stress on the body during the growth of the uterus;
• strengthening the immune response to the penetration of pathogenic microorganisms;
• an increase in the production of insulin, which helps to lower blood sugar (this is especially important in pregnant women with diabetes);
• an increase in the number of iron and hemoglobin in the blood, which is usually reduced in pregnant women;
• maintaining fat metabolism without harming blood vessels.

For a nursing mother's diet, soy is beneficial for both mother and newborn. All useful minerals, trace elements, amino acids are passed to the child with milk. The baby's immunity is strengthened, which has not yet met with foreign microbes.

After birth, all babies develop colic. When a nursing mother eats tofu, the baby's digestive tract is normalized. Painful sensations pass, the formation of intestinal microflora is completed faster.

The use of tofu cheese in cosmetology

Cheese is used not only in the diet. Its benefits are seen in cosmetology. On its basis, professional maxi for the face skin are made, which contribute to the regeneration of the upper layers of the epidermis, saturation of cells with microelements.

The curd is used, obtained at the stage of making cheese, to which olive oil is added. The mask is applied to the face and washed off after 15 minutes. The cosmetic product has a softening, whitening effect. This property is appreciated by women in eastern countries.

How to make tofu at home

To make tofu cheese at home, you need 3 ingredients:

• water (1.9 l);
• citric acid (1.5 tsp);
• soybeans (350 g).

Rinse the beans well in a colander several times. Cover with cool water. Let stand for several hours, change the water and rinse the beans. The procedure is repeated until complete softening, which takes a day.

Grind the softened beans in a blender or pass 2 times through a meat grinder. You will get a gruel of a uniform consistency. It is poured with cool boiled water (1.9 l). Stir and let stand for 5-6 hours.

After the time has elapsed, strain the milk, boil it, add citric acid diluted in water. It will cause the protein to fold. Curd will begin to settle at the bottom of the container. It must be placed on cheesecloth, put a pan under it so that excess liquid flows down. Leave it overnight.

In the morning, they look at the cheese and determine the required consistency. If it is soft, then the cheese is ready. If the product remains solid, then a load is placed on it, which additionally squeezes out the liquid.

What can be made with tofu cheese

Tofu cheese is combined with other products, adopting their taste. It is fried, boiled, frozen, stewed, pickled, from this it will not soften, it will not lose its consistency. It is baked with vegetables for breakfast, soup, salad, cold snacks, baked goods.

Tofu salad

To make tofu salad, you need the following ingredients:

• cauliflower (1 head of cabbage);
• bell pepper (1 pc.);
• tofu (150 g);
• greens;
• soy sauce (4 tbsp. l.);
• sesame seeds (1.5 tsp);
• salt.

Cut vegetables into small pieces. Cook the cauliflower in a double boiler for 15 minutes, use the bell pepper raw. Free the tofu from excess liquid by pressing, crumble with a fork or cut with a knife. Chop the herbs. Mix all ingredients, salt to taste.

Vegetables for salad are changed depending on preference, for example, instead of cauliflower, they use avocado.

Tofu soup

To prepare the soup, you will need the following ingredients:

• buckwheat or rice noodles (100-150 g);
• tofu (300 g);
• carrots (1 pc.);
• a mixture of spices;
• Japanese seasoning - miso paste (1.5 tbsp. l.);
• Beijing or Chinese cabbage (200 g);
• broth on vegetables or meat (0.7 l);
• greens (parsley, cilantro);
• pepper, salt.

Mix the spice mixture with salt, spread over chopped tofu, fry the cheese on each side until crisp. Fry the Chinese cabbage. Boil the broth, add noodles, tofu, chopped carrots and cabbage to it. Season with pepper, salt, add herbs.

Harm to tofu and contraindications

Tofu cheese brings not only benefits, but also harm, depending on the amount consumed. There are daily norms, above which the following violations occur:

• violation of hormonal balance due to the presence of estrogens in the composition (especially affects the health of men and children);
• violation of the thyroid gland due to hormonal imbalance;
• allergic reactions to soy milk;
• increased bowel function (peristalsis), which leads to diarrhea;
• increased production of insulin, which causes an excessive decrease in blood sugar, weakness, fainting appears.

How to choose and store tofu cheese

The health benefits and harms of tofu cheese depend on the place where the beans are grown, the volume and quality of the fertilizer properties. Therefore, when choosing cheese in a store, they buy packaging with the inscription "Organic product".

To prevent the product from drying out and preserve its beneficial properties, the cheese is sold in an airtight container with liquid. It should be white, odorless and tasteless when opened. The composition contains only beans, water, citric acid (no chemical additives). Supplements in the form of mushrooms, nuts, spices are possible.

Cheese is stored in the refrigerator or freezer for no longer than the period indicated on the package, otherwise it will cause harm to the digestive tract and other organs, and will not be beneficial.

Conclusion

The benefits and harms of tofu cheese lies in its properties, composition and quantity of use. It is an organic herbal product. The main beneficial property is protein saturation, which can replace meat in the diet. Before use by children, pregnant or lactating women, you need to consult a doctor so as not to cause harm.

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