Tofu, raw, firm, prepared with calcium sulfate
Per 100 g, Tofu, raw, firm, prepared with calcium sulfate provides 144 kcal, making it a moderate-calorie food. It contains 17.3 g of protein, 2.78 g of carbohydrate and 8.72 g of fat, with 2.3 g of dietary fibre. Per 100 g it is an excellent source of calcium, and a good source of protein.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 17.3 g | 35% |
| Total fat | 8.72 g | 11% |
| Saturated fat | 1.26 g | 6% |
| Carbohydrates | 2.78 g | 1% |
| Fibre | 2.3 g | 8% |
| Sodium | 14 mg | 1% |
| Potassium | 237 mg | 5% |
| Calcium | 683 mg | 53% |
| Iron | 2.66 mg | 15% |
| Magnesium | 58 mg | 14% |
| Vitamin C | 0.2 mg | 0% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Tofu
Firm tofu, calcium-set
Firm tofu, made by coagulating soy milk with calcium sulfate, holds its shape well enough to slice, grill, stir-fry or cube into curries, making it one of the most versatile plant proteins in everyday cooking. The coagulant used matters nutritionally, and calcium sulfate is one of the more common choices behind this tofu's mineral profile.
Per 100 g, it delivers 144 kcal and a substantial 17.3 g of protein, with 8.72 g of fat, of which 1.26 g is saturated, and only 2.78 g of carbohydrate. The calcium sulfate coagulant leaves its mark clearly: 683 mg of calcium per 100 g, a very high figure compared with most non-dairy foods. Magnesium (58 mg) and iron (2.66 mg) round out a solid mineral contribution, while sodium stays low at 14 mg. Because the calcium content depends on which coagulant was used, tofu made with nigari instead will show noticeably less calcium, so it's worth checking the label if that mineral is a reason you're choosing tofu in the first place.