Tofu, salted and fermented (fuyu), prepared with calcium sulfate

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ProximatesAmount in 100g
Water70.01 g
Energy116 kcal
Energy486 kJ
Protein8.15 g
Total lipid (fat)8 g
Ash8.69 g
Carbohydrate, by difference5.15 g
LipidsAmount in 100g
Fatty acids, total saturated1.157 g
14:00.022 g
16:00.849 g
18:00.286 g
Fatty acids, total monounsaturated1.767 g
16:1 undifferentiated0.022 g
18:1 undifferentiated1.745 g
Fatty acids, total polyunsaturated4.516 g
18:2 undifferentiated3.982 g
18:3 undifferentiated0.534 g
Carbohydrate Factor
4.07
Fat Factor
8.37
Protein Factor
3.47
Nitrogen to Protein Conversion Factor
5.71
MineralsAmount in 100g
Calcium, Ca1229 mg
Iron, Fe1.98 mg
Magnesium, Mg58 mg
Phosphorus, P73 mg
Potassium, K75 mg
Sodium, Na2873 mg
Zinc, Zn1.56 mg
Copper, Cu0.376 mg
Manganese, Mn1.174 mg
Amino AcidsAmount in 100g
Tryptophan0.127 g
Threonine0.332 g
Isoleucine0.404 g
Leucine0.619 g
Lysine0.537 g
Methionine0.104 g
Cystine0.113 g
Phenylalanine0.397 g
Tyrosine0.273 g
Valine0.411 g
Arginine0.542 g
Histidine0.237 g
Alanine0.334 g
Aspartic acid0.9 g
Glutamic acid1.408 g
Glycine0.318 g
Proline0.44 g
VitaminsAmount in 100g
Selenium, Se17.3 µg
Vitamin C, total ascorbic acid0.2 mg
Thiamin0.157 mg
Riboflavin0.101 mg
Niacin0.379 mg
Pantothenic acid0.132 mg
Vitamin B-60.091 mg
Folate, total29 µg
Folate, food29 µg
Folate, DFE29 µg
LanguaL Codes
  • VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • SOYBEAN
  • SEED, SKIN PRESENT, GERM PRESENT
  • WHOLE, SHAPE ACHIEVED BY FORMING
  • FULLY HEAT-TREATED
  • COOKING METHOD NOT APPLICABLE
  • MICROBIALLY/ENZYMATICALLY MODIFIED
  • PHYSICALLY/CHEMICALLY MODIFIED
  • SALTED
  • PRESERVATION METHOD NOT KNOWN
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION