Tofu brain, also known as old tofu, is a traditional Chinese food made from soy milk that has been coagulated and then cut into small pieces. It is commonly used in soups and stews due to its soft texture and mild flavor. Per 100 grams of edible portion, this nutritious food offers a variety of essential nutrients.
In terms of energy content, it provides about 15 calories. It is a good source of several B vitamins, including thiamine (B1) at 0.04 mg, riboflavin (B2) at 0.02 mg, and niacin (B5) at 0.4 mg. It also contains vitamin B6, though in smaller amounts. The protein content is around 1.9 grams per 100 grams, making it a modest source of plant-based protein.
Tofu brain is low in fat, with only 0.8 grams per 100 grams, and contains no cholesterol, which makes it a heart-healthy option. It is rich in minerals such as calcium (18 mg), magnesium (28 mg), iron (0.9 mg), and potassium (107 mg). Additionally, it provides small amounts of zinc (0.49 mg), copper (0.26 mg), and selenium (0 mg).
It is also a source of vitamins like vitamin E (10.46 mg) and vitamin A, with a retinol equivalent of 96.7 micrograms. However, it contains no vitamin C or dietary fiber. With a sodium content of 2.8 mg and a very low carbohydrate count of 0 mg, it is ideal for those watching their sugar intake.
Overall, tofu brain is a nutrient-dense, low-calorie food that can be a valuable addition to a balanced diet, especially for those following a vegetarian or plant-based lifestyle. Its unique texture and subtle taste make it versatile in various culinary applications.
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