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Analyses of three commercial brands of tofu (soybean curd) were conducted to determine the calcium and phosphorus contents and the calcium/phosphorus ratios. The firm tofu, precipitated with calcium sulfate, contained over four times as much calcium and over twice as much phosphorus as the soft tofu precipitated with glucono delta lactone. The calcium/phosphorus ratios of the firm and soft tofu samples were 2.0–2.5/1 and 1/1, respectively. Tofu, a high protein food, is a good source of dietary calcium. Since the average American diet has a high phosphorus content and a low calcium/phosphorus ratio, tofu, particularly the firmer kind, also would result in a better calcium/phosphorus ratio. |
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