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Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. [4] [5] The films are collected and dried into yellowish sheets known as tofu skin.
Tofu has an interesting backstory in the world of health, with ties to food movements in the 1960s and questionable research around soy adding to its mythos. But the negative stigma from being a ...
Tofu skin. Tofu skin is produced when soy milk is boiled in an open, shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. [75] The films are collected and dried into yellowish sheets known as "soy milk skin" (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate ...
Tempeh – Soy product from Indonesia, used as protein source; Textured vegetable protein – Defatted soy flour food product; Thua nao – Traditional Shan food made from fermented soybeans; Tofu – Soy-based food used as a protein source Fermented bean curd – Chinese condiment; Stinky tofu – Chinese fermented tofu with a strong odor
Fortified soy milks containing these vitamins and minerals have comparable nutritional compositions to dairy milk, per the USDA. Unfortified and unsweetened soy milk can be a source of vitamin B6 ...
In some parts of China, the term 豆浆 dòujiāng (lit. "bean broth") is used for the traditional watery beverage produced as an intermediate product in the production of tofu, while store-bought products designed to imitate the flavor and consistency of dairy milk (and may contain a mixture of dairy and soy), are more often known as 豆奶 dòunǎi ("bean milk").
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
In 2012, the United States Department of Agriculture stated that soy protein (tofu) may replace meat protein in the National School Lunch Program. [ 22 ] The Academy of Nutrition and Dietetics said in 2009 that a variety of plant foods consumed over the course of a day can provide all the essential amino acids for healthy adults, which means ...
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