Ridge Tofu is rich in high-quality protein, contains no cholesterol, and is also rich in calcium. However, tofu also has a small nutritional shortcoming. The essential amino acid sulfine in it is insufficient, so it cannot be fully utilized by the human body. Fortunately, this shortcoming of tofu can be made up for by eating corn. Corn is rich in thionine, but lacks the lysine and serine in tofu. Eating the two together can greatly improve the nutrient absorption rate. Moreover, these two foods are easily available in the market, so you might as well eat them together.
Recently, a German study showed that among all staple foods, corn has the highest nutritional value and the best health care effects. In a year-long study, experts compared various indicators of nutritional value and health care effects of corn, rice and other staple foods. It was found that the vitamin content in corn is very high, 5% of that of rice and flour. 10 times more and contains 7 "anti-aging agents": calcium, glutathione, fiber, magnesium, selenium, vitamin E and fatty acids. Therefore, using corn as the main dish and adding a tofu dish is a great lunch option.
In addition to corn, tofu is also a good partner with fish, meat, and eggs. Nutritionists have found that the taurine contained in fish can lower cholesterol. Therefore, the cholesterol-lowering effect of tofu and fish is greatly enhanced. In addition, tofu contains less methionine, but fish is very rich in it. Eating the two together can complement each other, complement each other, and have higher nutritional value.
Pairing tofu with meat and egg foods can supplement methionine, thereby improving the nutritional utilization of the protein in tofu. Add various minced meats to tofu, or use egg Wrapping tofu and frying it can make full use of the rich protein contained in it and improve its nutritional quality.
