Effect and Function of Yuba

Yuba, alias: bamboo, sweet bamboo, rot tendons. Yuba is a soy product made by coagulating dried soybeans after cooking. The bean curd skin is picked from the pot, straightened, rolled into a rod, and dried. Yuba is light-yellow in color, shiny, and evenly honeycombed. It is easy to break and has a neat appearance.

Yuba is a traditional food that the Chinese love very much. It has a rich aroma of beans and a unique taste that other soy products do not have. From the nutritional point of view, yuba also has special advantages that cannot be replaced by other soy products. Compared with common soy products, the energy balance of the bean curd skin is higher. The 100-gram bean curd skin contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar, and other vitamins and minerals. The proportion of these three energy substances in yuba is very balanced, and it is close to the recommended energy intake ratio in the Dietary Guidelines for Chinese Residents. It is a high-quality soy product rich in nutrition and capable of providing balanced energy for the human body. It has been widely known as "the best of all things" and is loved by consumers.

Effect and Function of Yuba

1. Prevention of cardiovascular diseases

The lecithin contained in the bean curd skin can remove the cholesterol attached to the blood vessel wall, prevent the hardening of the blood vessel, prevent the cardiovascular disease, and protect the heart.

2. Promote growth and development

To prevent osteoporosis due to calcium deficiency and promote bone development, it is extremely beneficial to the growth of bones in children and the elderly.

3. Prevention of Alzheimer's disease

Yuba has a good brain effect, it can prevent the occurrence of Alzheimer's disease. This is because the glutamate content of Yuba is high, which is 2 to 5 times that of other legumes or animal foods, and glutamate plays an important role in brain activity.

Identify the true and false mechanisms of yuba:

1. The true mechanism is that the yuba is light yellow and the protein is fibrous. You can see the slightest fibrous tissue of the lean meat while facing the light, and the false mechanism yuba is a white, a yellow, a black (jiao), and you cannot see it. Lean fibrous tissue;

2. Take a few pieces of bean curd soaked in warm water until soft, the true mechanism of the water soaked by the dried bean curd is light yellow and not turbid;

3. The yuba that has been soaked with lukewarm water, lightly pulled with a certain degree of elasticity, tearing, and can be torn into a piece of silk, is really yuba, otherwise it is false.

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