The History and Health Benefits of Tofu the Wonder Food

The History and Health Benefits of Tofu the Wonder Food

Document details
Category: Restaurant and Food Essay
Subcategory: Food Systems
Words: 622
Pages: 2

introduction I believe everybody want to live with healthy like. Today I like to introduce a tofu which is funny looking and sponge like white block. Tofu is perhaps the most widely consumed soyfood in the world today. It is a regular part of the diet in many asian nations and is available across the United states and in most western nations. This soft, white, almost cheese like product is favored for its versatility, mild flavor, and high nutritional value. It is naturally processed from whole soy beans and as result, contain a lot of nutritions which give us good health benefits. Body History About 2000 years ago, tofu was invented by one of the Chinese chef . He added salt to soymilk for extra flavor. Then Chinese relized tofu was particularly tasty, and it soon became a popular dish among the public. Since then, tofu was introduced to Japan, Korea and Southeast Asia. Due to its popularity, tofu started being sold pre-packed in Japan in the 1960s. Since then, packed tofu has spread all over the world. The process by which tofu is made has a lot in common with making cheese. Frist of all, they dry soy bean and boil it to make soymilk. Finally they add calcium sulfate to make firm block of tofu. Health benefit I think many of us consume too much meat. Tofu offers a healthy alternative protein source that is low in calories and contains mostly polyunsaturated fat. Although tofu gets half its calories from fat, the total calorie content is fairly low. Protein Soybeans are now considered to be the most promising source of low-cost, hegh quality protein available. According to tofu book, one quarter of the wrold's poulation that relies on soy foods as its primary source of protein. 4 ounces of cooked soybeans has the same amount of protein as four ounces of beef but without the saturated fat and...

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