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Tofu: Not just for vegetarians
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Updated: 10/04/2013 06:40:01PM

Tofu: Not just for vegetarians

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Judy E. Buss

The tofu salad loooks, and tastes, like most salads.

Tofu vegetable sir fry in the wok.

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Tofu is a nutritious and versatile food that should not be viewed as just a meat substitute. It is a curd made from soy bean milk with a process similar to cheese production. Rich in protein, B vitamins, iron, and magnesium, it also contains calcium, is low in fat, sodium, and calories. Tofu helps lower LDL cholesterol and triglycerides, assists in reducing hot flashes during post-menopause, and aids in the prevention of prostate, uterus, and breast cancers.

The soy bean originated in East Asia and is a member of the legume family of beans, peas and lentils. Soy foods, such as tofu, miso, soy sauce, milk, tamari, tempeh, and flour are a staple of Asian cuisines. They are popular in Western countries as well, particularly among vegetarians because of the foods’ high concentration of protein, replacing meat and fish. These products can be found in most supermarkets, ethnic, and health food stores. You can even find margarine, ice cream, yogurt, and cheese made from soy.

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