人们食用豆腐时所注重的营养价值无非是蛋白质和钙的含量,这也是组成豆腐的两大重要营养成分。对于这两种营养成分来说,不同品种、样式的豆腐,所包含的钙类和蛋白质含量也不尽相同。单纯从钙的含量上来看,豆腐千是豆腐家庭中含钙量最高的成员,各种形式的豆腐基本上越浓缩含钙量越高。豆腐干的含钙量接近于牛肉,较之豆腐家庭的其他成员要高出许多。 People pay attention to the nutritional value of tofu is nothing more than the content of protein and calcium, which is also composed of two major tofu nutrients. For both nutrients, different varieties, styles of tofu, contains calcium and protein content is not the same. Purely from the calcium content point of view, tofu thousand is the highest calcium content of tofu family members, basically the more concentrated forms of tofu calcium content higher. Tofu calcium content close to beef, tofu family than other members to be much higher.