Soya Bean Curd Facts

Bean curd is the byproduct obtained from of coagulation of soy milk. It is popularly called as Tofu. Processing of Tofu started in china. However, it has now a global acceptance and appreciation. This low calorie food product is rich in iron and other minerals vital for a healthy body. Protein content in hard bean curd is around 10.3%. It can help you in finding several disorders like higher bad cholesterol (LDL) content. 25 grams of Tofu everyday help in you maintaining a cholesterol and fat free life. It can become helpful to women in several ways. It effectively reduces the incidence of hot flashes in the post-menopause period. It lowers down the risk of breast and skin cancer. For all the above reasons, Tofu is accredited by FDA too.

There are three popular theories regarding the origin of Bean curd. First of them opines that it was first prepared by a Chinese price in the year 164 BC. However, there is no substantial proof to support this theory. Second theory is of the view that Tofu inception was the accidental product of a mixture between boiled soybeans and sea salt. This theory has some relevance as soy milk is present in human diet from ancient times. Third school believes that Chinese learnt the skill of Tofu making from Mongolians and East Indians. Advocates of this school opine that there was no technology used in ancient Chinese society to clutter and process. Whatever might be the story behind the origin of bean curd, it is now equally accepted by people from all corners of the world.

Bean curd penetrated in the daily diet of western world only in the twentieth century. In America, first tofu producing company was established in the year 1878. Two factors fanned the popularity of Tofu in the western world. Primary of them is the increased contact between east and west. With popularity of vegetarianism, the demand and reputation of Tofu touched the zenith. Now several modifications are there in the dishes made up of Tofu. You can find bean curd at a standard departmental store now.

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