Tofu skin
Chinese and Japanese food made from soybeans / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Bai ye?
Summarize this article for a 10 year old
Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.[4][5] The films are collected and dried into yellowish sheets known as tofu skin.[6][7] Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 2,217 kJ (530 kcal) |
7.2 g | |
Dietary fiber | 3.0 g |
32.1 g | |
Saturated | 4.98 g |
Monounsaturated | 7.50 g |
Polyunsaturated | 16.26 g |
50.4 g | |
Vitamins | Quantity %DV† |
Vitamin A equiv. | 0% 1 μg0% 7 μg |
Thiamine (B1) | 29% 0.35 mg |
Riboflavin (B2) | 9% 0.12 mg |
Niacin (B3) | 9% 1.4 mg |
Pantothenic acid (B5) | 11% 0.55 mg |
Vitamin B6 | 19% 0.32 mg |
Folate (B9) | 10% 38 μg |
Vitamin E | 16% 2.4 mg |
Vitamin K | 46% 55 μg |
Minerals | Quantity %DV† |
Calcium | 16% 210 mg |
Copper | 363% 3.27 mg |
Iron | 46% 8.3 mg |
Magnesium | 52% 220 mg |
Phosphorus | 48% 600 mg |
Potassium | 28% 840 mg |
Selenium | 13% 7 μg |
Sodium | 1% 12 mg |
Zinc | 45% 4.9 mg |
Other constituents | Quantity |
Water | 6.9 g |
Water Soluble Dietary Fiber | 0.6 g |
Insoluble Dietary Fiber | 2.4 g |
Biotin(B7) | 37.3 µg |
Vitamin E showed only α-tocopherol
[1] | |
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] |
Regional names | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Chinese name | |||||||||||||
Chinese | 腐皮 | ||||||||||||
Literal meaning | beancurd skin | ||||||||||||
| |||||||||||||
Chinese name 2 | |||||||||||||
Chinese | 豆腐皮 | ||||||||||||
Literal meaning | tofu skin | ||||||||||||
| |||||||||||||
Korean name | |||||||||||||
Hangul | 두부껍질 | ||||||||||||
Literal meaning | tofu skin | ||||||||||||
| |||||||||||||
Japanese name | |||||||||||||
Kanji | 湯葉 | ||||||||||||
Kana | ゆば | ||||||||||||
| |||||||||||||
Tofu skin's use was first documented in written records in China in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese, Korean, and Japanese cuisine.