The Origins and Health Benefits of Tofu
go.ncsu.edu/readext?767529
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲
Did you know that tofu was discovered in China, by accident, when a cook added soy milk to Nigari seaweed and the soy milk then curdled? Legend has it that this discovery was made about 2,000 years ago. In the eighteenth century, okabe, as tofu was called until 1400, was introduced to Japan. Many years later in the 1960s, tofu gained interest throughout Western Nations.
Tofu is derived from soya. The technique used to make tofu is similar to that used to make traditional dairy cheese. Fresh soy milk is curdled and pressed into a solid block, then it is cooled. After the liquid, called whey, is discarded, the curds are pressed to form a tight bond.
Recently, I have tried some amazing foods made from Tofu; everything from crispy hot buffalo wings to vegan lasagna. It is really amazing how delicious the foods are and how similar the taste is to the meat product. Typically, these items can be found in your grocers vegetable department and the frozen food section.
Tofu is considered both a vegetable and a protein, even though it is derived from a plant, soybeans, it is processed into a protein food. Tofu is also a great source of all nine amino acids. It is a plant source of iron and calcium as well as two minerals, manganese and phosphorus. Additionally tofu contains magnesium, copper, zinc and vitamin B1.