© Copyright Laurence Saettel
It is the king of the soy world.
100 g of tofu SOY provide
|Saturated fatty acids||1.2 g|
|Monounsaturated fatty acids||1.5 g|
|Polyunsaturated fatty acids||5 g|
|Linoleic acid||4 g|
|Alpha linolenic acid||0.6 g|
Tofu is low in saturated fat and contains no cholesterol and almost no sodium.
It is an excellent source of high quality vegetable protein.
Tofu also can be a good source of calcium if curded with calcium salts. Check the label.
How to use it?
Tofu acts like a sponge in recipes, absorbing flavors from other ingredients.
Its squishy texture is not really appealing, moreover it does have a bland taste. That is enough to discourage people to eat tofu.
Use spices when you prepare it. Cut into pieces or purée it can be used in innumerous recipes: Soups, sauces, spread, desserts.... It can be sautéed, grilled, steamed...
Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
Site hosted by MaVille-Online.