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Frozen Bean Curd Has Better Effect by Code Blue





Frozen Bean Curd Has Better Effect by
Article Posted: 04/10/2013
Article Views: 64
Articles Written: 1725
Word Count: 386
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Frozen Bean Curd Has Better Effect


 
Health
Tofu is very rich in nutrients. Whether it is frozen tofu or fresh tofu, they are rich in soy protein; soy is flavones, soy lecithin, minerals and macronutrients. Inside of the fresh tofu has the numerous different sizes small holes, and some are communicated with each other, and some closed into a small container. These holes are filled with water. Water has a singular characteristic, at 4 ?, its density is biggest and the size is the smallest; at 0 ?, the water frozen into ice, its volume is not shrinking, but swelled larger than the volume of water at room temperature about 10%. When the tofu temperature dropped below 0 ?, the water inside become ice crystals, and the original hole was stretched by ice, so the tofu is squeezed into a network. When the ice melts into water, tofu left a lot of holes. This makes tofu form becomes a honeycomb and the color is gray, cooking taste is more delicious.

Fresh tofu is rich in water, wherein the water-soluble is nutrients, such as minerals, vitamins and other is easy to lose with juice oozing loss, but not as good as frozen tofu to save nutrition. Frozen tofu can lock the juice of fresh bean curd in a timely manner to retain the water-soluble nutrients. Some people worry that the nutrients will lost after malting, in fact, only if the tofu cooked with fresh vegetables, you can prevent nutrients lost with sap oozing.

Fresh tofu contains large amounts of flavonoids and lecithin. These components do not reduce due to freezing. Supplementary flavonoids and lecithin help to prevent Alzheimer's disease osteoporosis, breast cancer and prostate cancer. This is the preferred food for menopausal women. The test results showed that the same weight of frozen tofu is less than the fresh bean curd moisture.

At the same time, compared with fresh tofu, frozen bean curd has more rich dietary fiber, which has the effect to promote gastrointestinal peristalsis. There are many voids in the frozen bean curd, and these gaps can absorb oil, which play a reduced fat oil discharge effect.

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