The hidden secrets of calcium supplements in soy products

The role of calcium supplements in soy products has always been talked about. However, you may never have thought that not all soy products can supplement calcium. Wang Xingguo, chief physician of the Department of Nutrition of the Second Affiliated Hospital of Dalian Medical University, pointed out that the mystery lies in the different processing of soy products.

The calcium content of soybean itself is not high, and only 100 grams of dried soybeans has 191 milligrams of calcium. After the soybeans are processed into tofu, 7-8 times more water is added, and the calcium content of 100 grams of tofu actually reaches 164 milligrams. Wang Xingguo said that this is because a large part of the calcium in tofu is added during processing. The brine or gypsum that is used to make tofu is called coagulant and contains many calcium ions. The final calcium content of soy products such as tofu, bean curd skin, and dried bean curd is also related to the amount of coagulant used, so the "old" tofu (more coagulant added) has more calcium than "soft" tofu (addition of coagulant) less).

There is also a particularly tender bean curd called lactone tofu, which is made of calcium-free gluconetactone as a coagulant, calcium content is very small, only contains 17 mg of calcium per 100 grams of lactone tofu, is a tenth of ordinary tofu one. In the same way, all calcium products that do not contain calcium-containing coagulants during processing are not high in calcium content such as bran and yuba.

Wang Xingguo concluded that tofu, tofu silk, tofu and other soy products processed with calcium-containing coagulants are good sources of calcium, while soymilk, soybean milk, lactone tofu and other calcium content are relatively low. In addition, taking into account that soybean contains more oxalic acid, calcium absorption and utilization is relatively low, it is recommended to eat tofu, dried bean curd and other calcium products, rather than directly eating soybeans or drinking soy milk.

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Operation principles:

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