Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.2 MG | 0% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.1 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 44 UG | 11% | |
| Choline, total | 27.4 MG | 5% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 111 MG | 9% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 27 MG | 6% | |
| Phosphorus, P | 92 MG | 7% | |
| Potassium, K | 120 MG | 3% | |
| Sodium, Na | 8 MG | 0% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.2 MG | 17% | |
| Manganese, Mn | 0.4 MG | 17% | |
| Selenium, Se | 8.9 UG | 16% |
Nutrition Highlights
- Low in calories with 61 kcal per 100g.
About Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Made from coagulated soy milk, this versatile plant-based protein has a smooth, delicate texture that sets it apart from firmer varieties. The coagulation process typically involves calcium sulfate and magnesium chloride, which not only help achieve its characteristic softness but also contribute to its calcium content. This makes it a valuable option for those seeking non-dairy sources of this essential mineral.
Nutritionally, it offers a balanced profile with a notable amount of complete protein, containing all essential amino acids. It's naturally low in carbohydrates and provides a modest amount of healthy fats. The calcium content, derived from the coagulating agents, can support bone health when consumed as part of a balanced diet. Being derived from soybeans, it also contains isoflavones, plant compounds that have been studied for various potential health effects, though more research is ongoing in this area.
Its soft, custard-like consistency makes it ideal for blending into smoothies, soups, or sauces where it adds creaminess without overpowering other flavors. It's also commonly used in desserts like puddings or mousses, and can be gently simmered in broths or stews. Because of its mild taste, it readily absorbs surrounding flavors, making it a flexible ingredient in both sweet and savory dishes. Its high moisture content means it's best suited for recipes where a delicate texture is desired rather than those requiring firmness or structural integrity.
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