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Tofu is widely known as an ideal protein source for vegetarians. According to the Cleveland Clinic, tofu contains about seven to nine grams of protein per 100 grams, making it an excellent plant-based protein option.
Another advantage of tofu is that, unlike meat, it contains no cholesterol. While it does contain fat, most of it is polyunsaturated fat. These fats — commonly found in plant foods and fish — include omega-3 and omega-6 fatty acids, which help regulate cholesterol levels.
Here are the key health benefits of tofu based on latest data from the Cleveland Clinic and other institutions.
Muscle building and bone health
Tofu contains essential amino acids needed for proper body function. Amino acids are crucial for tissue repair, nutrient transport and muscle development.
In terms of calcium, half a block of tofu (100 grams) contains about 146 milligrams — more than a cup of milk (105 milligrams). It is also rich in magnesium, which helps maintain bone health and prevent bone loss and osteoporosis. Magnesium also supports proper nerve and muscle function.
Lowers blood pressure and supports heart health
Soybeans and soy products like tofu are rich in isoflavones, compounds known to help lower blood pressure and promote heart health.
Research suggests that people who consume tofu at least once a week had an 18-percent lower risk of heart disease compared to those who do not. Another study found that eating soy products four or more times a week reduces the risk of heart attacks.
Source: Korea Times News
