Tofu/Tokwa & Gluten

[badz#1]

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free delivery: Lahug Area
other areas: sabot2 lang ta (:
contact: 09156336367

Tofu/Tokwa: 100 pesos





What is tofu?
Tofu is made by curding soymilk made from the mighty soybean, much in the same way cheese is made from milk. Making tofu starts with grinding soybeans with water and heating them. The soymilk is separated from the solids. The hot soymilk is stirred and a natural firming agent known as a coagulant is added. Curds form and when ready they are poured into a forming box and the liquid (whey) is pressed out. The pressing action forms the curd into a tofu block which is known as bean curd.


Why eat tofu?
Tofu is not just for vegans, it’s a healthy choice for all! For starters, a diet that limits beef and pork proteins and emphasizes plant protein is better for your health. So how does tofu stand up nutritionally against animal-based protein? The numbers tell it all:


Beef - A 4 oz serving of 85% lean ground beef contains 17g of fat, 7g saturated fat, and 100mg of cholesterol.
Pork - A 4 oz serving of ground pork contains 24g of fat, 9g saturated fat, and 105mg of cholesterol.
Chicken - A 4 oz serving of skinless chicken contains 4g of fat, 2g saturated fat, and 94mg of cholesterol.
Tofu - A 4 oz serving of extra firm tofu contains 6g of fat, 0g saturated fat and 0mg cholesterol!
So there you have it…tofu is low in fat and calories, has zero saturated fat, cholesterol-free, rich in protein and provides bone-healthy minerals, like calcium, potassium, and magnesium.


How do I store tofu?
Tofu must be refrigerated until you are ready to use it. Since our tofu is packed in water it must remain in water so that it keeps it fresh and doesn't dry out before it is used. Once opened, it must be stored in fresh water and refrigerated. For best results, place your tofu in an air tight container and change the water daily.


Gluten: 100 pesos




What is gluten?

Gluten is a general term to describe the proteins found in wheat, rye, and barley. For the more technical reader, gluten is made up of different prolamin proteins found in certain foods. These prolamins include gliadin (in wheat), secalin (in rye), and hordein (in barley). Rice and corn also contain prolamins, but they are not harmful to those sensitive to gluten.

[badz#1]

up up up (:

[edoy]

pila ka gram imo tufo ?

[badz#1]

pila ka gram imo tufo ?

1kilo sir (: