Nutritional value of tofu Egg&vegetable soup

Tofu Egg&vegetable soup is rich in high-quality protein, vitamin B, calcium, iron and other nutrients, which can supplement energy, promote bone health, and improve anemia. Tofu paired with eggs can increase protein absorption and is suitable for people with weak digestive function.

1. High quality protein

Tofu and eggs both contain abundant high-quality protein. The soy protein in tofu is a plant-based complete protein, while egg protein contains essential amino acids for the human body. After the combination of the two, the proteins complement each other and the bioavailability is significantly improved, which helps with tissue repair and immune maintenance. People with poor gastrointestinal function are less likely to experience bloating after consumption.

2. Vitamin B group

Tofu Egg&vegetable soup contains vitamin B1, B2, niacin and other ingredients. Choline in egg yolk and vitamin B in tofu work together to promote nervous system function and help carbohydrate metabolism. Long term consumption has an auxiliary effect on improving symptoms of B vitamin deficiency such as fatigue and oral ulcers.

3. Calcium supplementation

Tofu contains about 138 milligrams of calcium per 100 grams, and the calcium phosphorus ratio becomes more reasonable after adding eggs. Soy isoflavones in tofu can promote calcium deposition and prevent osteoporosis. Suitable for growth and development, pregnant women, and middle-aged and elderly people as daily calcium supplements, but patients with kidney stones need to control their intake.

4. Iron element

The heme iron in eggs complements the non heme iron in tofu, and when combined with organic acids in soup, it can increase iron absorption rate. It has dietary value for mild iron deficiency anemia, and it is recommended to eat vegetables with high vitamin C content together. Patients with gastrointestinal bleeding should blanch tofu to remove oxalic acid when consuming it.

5. Low fat characteristics

Soup made with tender tofu and egg white has a lower fat content, with less than 50 calories per 100 grams. Soy lecithin and egg yolk lecithin can regulate blood lipid metabolism, and hypertensive patients can replace some meat intake. During the acute phase of gout, it is advisable to avoid consuming tofu.

When making, it is recommended to use lactone tofu to maintain a tender and smooth taste, and immediately turn off the heat after pouring the egg yolk to avoid excessive protein coagulation. Seaweed and shrimp skin can be added to enhance freshness, and spinach or tomatoes can be paired to increase vitamin C. For those with spleen and stomach deficiency and cold, a small amount of ginger shreds can be added. For those with thyroid dysfunction, the frequency of tofu intake should be controlled. As a soup with high nutritional density, it is recommended to consume 3-4 times a week, but patients with renal insufficiency need to adjust their intake of soy products under the guidance of a doctor.