Tofu: the benefits and harms Eastern superfood

Tofu is a great source of amino acids, iron, calcium and other trace elements. This product is from soy beans is an important part of a healthy diet, bringing many benefits to health. That is tofu one of the permanent components in the diet of the Japanese – nation of long-livers. However, it is necessary to be careful for those who has kidney disease. Why? Says nutritionist and nutritionist from the United States Samantha Coogan.

Тофу: польза и вред восточного суперфуда

Tofu is produced by condensation of fresh soya milk, pressing in a solid block and then cooling it — in much the same way that traditional dairy cheese.


Tofu is excellent food from the standpoint of nutrition and health. Tofu is a good source of protein and contains all nine essential amino acids. It is believed that soy protein helps reduce bad cholesterol (LDL). Tofu contains phytoestrogens called isoflavones — a group of chemicals contained in plant foods which potentially reduce the risk of breast cancer. If you are a vegetarian or vegan, then soy products should be part of the diet.
Tofu is also valued as a plant source of iron, calcium, manganese, selenium and phosphorus, magnesium, copper, zinc and vitamin B1.

The potential harm

Tofu and all soy products contain large amounts of oxalates. People with a history oxalidaceae kidney stones should avoid excessive consumption of soy products.
Before changing a diet to include a lot of products based on soy, it is advisable to talk to physician or nutritionist.