Tofu is produced with significantly less processing than most low-fat soymilks and soy burgers, it is a soy food that is much closer to a "whole foods" category than soy protein isolates and concentrates. The isolate can be used as an ingredient in low-fat soymilk, and the concentrate can be further processed (extruded) to form a textured soy protein for use in meat analog products (like soy burgers). What's left behind after oil extraction (defatted soy flour) is then further processed into animal feed, or processed to produce a protein concentrate or a protein isolate. The soybeans we consume have usually been genetically engineered, cracked, dehulled, crushed, and subjected to solvent extraction to separate their oils from the rest of the bean. comes from a highly processed form of soy. The vast majority of soy consumed in the U.S. (You may want to visit that section of our website to learn more about these issues.) One of the most important things to remember about tofu is its basic whole food nature. In the Health Benefits section of our Soybeansfood profile, we provide an in-depth look at many of the controversial issues surrounding soy foods and their role in health. A link that takes you to the In-Depth Nutritional Profile for Tofu, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Additional information about the amount of these nutrients provided by Tofu can be found in the Food Rating System Chart. This chart graphically details the %DV that a serving of Tofu provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. (There are many health advantages to the fermentation of soy foods, and these advantages will be described in more detail throughout this food profile.) has been fermented, it is also possible for tofu to be made not only through coagulation, but also through fermentation-i.e., through the addition of micro-organisms which can interact with the soy curds. Even though very little tofu sold in the U.S. Tofu is a surprisingly versatile form of soybeans that is made by curdling soymilk so that its proteins become coagulated and then pressed into a sliceable cake. Tofu is a widely-enjoyed food made from soybeans, and it is a great example of how a simple food like soybeans can be woven into human food traditions in a way that is natural, inexpensive, and nourishing. In this particular study a variety of micro-organisms (fungi) were used to ferment the tofu, including Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Actinomucor taiwanensis, and Rhizopus oligosporus. Nevertheless, this study underscores the potentially beneficial nutrient changes that can take place when a food is carefully fermented and when micro-organisms used in fermentation are provided with enough time to grow and transform the food's nutrient potential. We suspect that there is no magic number with respect to fermentation time, and that a variety of factors were responsible for the increased free radical-scavenging activity of these tofus after nine days of fermentation. Tofus fermented for nine versus three days have recently been shown to provide up to double the free radical-scavenging activity. In the case of fermented tofu, we've recently learned that antioxidant and free radical-scavenging health benefits are directly related to the length of fermentation time.adults in the same way that they provide health benefits for Chinese adults, we can be sure that there is something unique about tofu and miso among all varieties of soy foods, and that this uniqueness may extend to stomach cancer prevention under certain circumstances. While we cannot be sure about the ability of tofu and soy miso to provide health benefits for U.S. A team of researchers at the School of Radiation Medicine and Public Health at Soochow University in Suzhou, Jiangsu Province, China arrived at this conclusion after statistical analysis of numerous studies conducted between 1998-2008.
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