Lactone tofu is not worth buying

In recent years, lactone tofu with tender and smooth taste has been loved by many people, but some media pointed out that the nutritional value of the tofu is not high and it is not worth buying For this reason, life times reporter interviewed he Jiguo, associate professor of School of food science and nutrition engineering, China Agricultural University, and gave an objective view of lactone tofu He Jiguo pointed out that the nutritional evaluation of lactone tofu is not high, mainly because its calcium and magnesium content is lower than the traditional tofu Gypsum (calcium sulfate) is used as coagulant in South tofu, which contains minerals; brine is used as coagulant in North tofu, although the content of calcium and magnesium in brine is not much, but the content of water in North tofu is low; glucolactone is used as coagulant in lactone tofu, so the content of calcium and magnesium is low But this does not mean that lactone tofu is not worth buying, because there is no obvious difference between lactone tofu and traditional tofu after the influence of water content is removed As a soybean product, lactone tofu has a high ratio of unsaturated fatty acids, and also contains soybean isoflavones, phytosterols, soybean oligosaccharides, etc., which can reduce the risk of coronary heart disease, atherosclerosis and breast cancer In addition to the rich nutrition of soybean, lactone tofu has unique advantages It not only has lower energy than traditional tofu, but also has a longer shelf life because it is sealed after ultra-high temperature sterilization In addition, lactone tofu is soft in texture and tender in taste, which is more acceptable Therefore, if you have the habit of drinking milk at ordinary times, and do not lack calcium, you can try lactone tofu.