Tofu is recognized as a good nutritional product. Its contribution to disease prevention and health care is multifaceted, and moderate consumption of tofu is really good for human health. There are many kinds of tofu. What's the difference between the three kinds of tofu?

South tofu tastes tender, it is made of gypsum as coagulant. Although the solidification speed will be slower, it has higher water content, fine texture and better taste.

North tofu is different from South tofu in that it uses brine as coagulant. The main components of brine are magnesium chloride, calcium chloride and calcium sulfate. These substances are added to soymilk to make it rapidly solidify. Compared with South tofu, North tofu is more rough and tastes hard.

There is also a kind of tofu called lactone tofu. Lactone tofu uses gluconate lactone as coagulant. Although the solidification speed is not fast, the shelf life of lactone tofu is significantly longer because of the high temperature sterilization process.

Which of the three kinds of tofu is more nutritious?

More suitable for people with high uric acid?

The protein content, fat content, carbohydrate content and calcium content of each 100g of South tofu were 6.2g, 2.5G, 116mg; protein content, fat content, fat content, carbohydrate content, carbohydrate content, calcium content, protein content, fat content, fat content, carbohydrate content, carbohydrate content, calcium content, protein content, fat content, fat content, carbohydrate content, carbohydrate content and calcium content were 6.2g, 2.5G and 116mg, respectively; protein content, fat content, carbohydrate content and calcium content of each 100g lactone tofu were 5 g, 1.9g, 2.9g and 17 mg, respectively. It can be seen that the North tofu is the best in terms of protein content and calcium content, followed by South tofu and lactone tofu. But in terms of taste, lactone tofu is better because of its high water content, which makes the tofu tender and delicate.