Difference in Nutritional Value Between Frozen and Fresh Tofu

　　Tofu. As a food with medicinal properties, it has multiple functions such as tonifying qi and replenishing deficiencies. Typically, 100 grams of tofu contains 140-160 milligrams of calcium. Tofu is also one of the plant-based foods with relatively high protein content.It contains eight essential amino acids that the human body needs and lacks in animal products such as unsaturated fatty acids and lecithin. Therefore, regularly consuming tofu can protect the liver, promote metabolic functions, increase immunity, and have detoxifying effects. After being frozen, new tofu undergoes changes in its internal tissue structure; it takes on a honeycomb-like appearance and turns gray. However, little damage is done to proteins, vitamins, and minerals.

Freezing tofu produces an acidic substance that can break down body fats. Regular consumption of frozen tofu can aid in fat excretion, gradually reducing the amount of stored fat within the body for weight loss purposes. Frozen tofu has characteristics such as numerous pores, rich nutrition, and low calories, which prevent significant feelings of hunger; it is an ideal food for those seeking to lose weight. However, underweight individuals should not frequently consume frozen tofu. Thus, in terms of nutrition, frozen tofu

is slightly inferior to!Niangou (fresh) tofu!!!!!!!!!!