Iowa Crop Improvement Association Approved Conditioner # 1029
Celebrate National Soyfoods Month This April
TOFU IS A WONDER FOOD
People become more and more health conscious with each passing year. Fad diets, home gyms, and quick weight loss pills constantly
flood the market. However, there has always been one tried and true road to good healthy; healthy eating. Finding ways to
eat healthy can be difficult, especially with the high fat and cholesterol content that is found in red and white meats.
But there is an alternative that has been long embraced by both eastern culture and vegetarians alike, and that alternative
is tofu.
Tofu is made from soybean curd that is pressed into blocks that can be used in various recipes and
methods of cooking. Different varieties of tofu are suited for different kinds of recipes. Soft tofu is a form of fresh
tofu – produced directly from soy milk- and contains the highest moisture content of all varieties. Its custard-like
texture makes it conducive to use as a dessert.
Firm tofu is a form of fresh tofu that has slightly less moisture
content than soft tofu. While it is still soft in texture, it is able to hold its shape unlike soft tofu. The firmest form
of fresh tofu is dried tofu. Dried tofu has the lowest moisture content and has the firmness of cooked meat. Dried tofu
can be sliced, crumbled, or pressed into forms like noodles.
Tofu’s appeal to chefs and diners is two
fold. First and foremost, it has very little natural flavor so it can be used in a wide variety of dishes and sauces. Tofu’s
lack of flavor allows it to assume the flavors of the recipe without overpowering the dish. Its versatility is also evident
in the preparation methods as well. Tofu can be served raw, fried, grilled, stewed, stir fried, in soups, or even as a filling
or stuffing. But ultimately, tofu’s wide appeal extends beyond its versatility. Its nutritional benefits make it a
food of choice for so many health conscious people. Tofu is low in calories, high in protein, and has no cholesterol. The
FDA states that a daily intake of twenty-five grams of soy protein, which is found in tofu, may reduce the risk of heart
disease.
Tofu is literally a “wonder food” that acts as a canvas for flavors while providing tremendous
health benefits. It is no wonder that tofu has become increasingly popular for food lovers and health conscious diners alike.
Consumer Attitudes
- Thirty-seven percent of Americans consume soyfoods or soy beverages once a month
or more, approximately five percentage points higher than during the period between 2006 and 2008. Conversely, 35 percent
indicate that they never consume soy, which has decreased steadily since 2006 (then at 43 percent).
- Approximately
31 percent of U.S. consumers seek out products containing soy and approximately 35 percent of consumers are aware of specific
health benefits of soy in their diet.
- In 2010, over 84 percent of consumers perceived soy products as healthy on
an aided basis. On par with last year, this number also reflects a dramatic increase of
17 percentage points in the
perceived healthiness of soy products over the last 13 years. - On an unaided basis, consumers most frequently mention
the following specific health benefits of soy: heart-healthy (25 percent, up significantly from 18 percent in 2009), low
in fat (17 percent), source of protein (16 percent), good for you (14 percent) and cholesterol-lowering (10 percent).
- Dinner
is the most popular meal time for consuming soy products (39 percent); followed by breakfast (30 percent), lunch (22 percent),
mid-afternoon snacking (19 percent), late evening snacking (13 percent), mid-morning snacking (9 percent) and desserts (5
percent).
- Consumers rank soybean oil among the top four healthy oils, with 69 percent recognizing soy oil as a
healthy oil. Consumers depend on soybean oil, commonly sold as vegetable oil, as one of their two most frequent cooking oils
(at 72 percent most frequently used).
- Thirty-one percent of consumers say they are aware of the FDA claim that
consuming 25 grams of soy protein per day reduces the risk of coronary heart disease. Forty-five percent agree with
the health claim.
- For more information: United Soybean Board 2010 Consumer Attitudes Report (pdf)
