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tofu


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Chinese, Japanese;

soybean curd precipitated from the aqueous extract of the soya bean, introduced into Japan in the 13th century from China, where it had been eaten since the 10th century. A 200‐g portion is a rich source of protein and calcium; a source of iron and niacin; supplies 8 g of fat (mostly polyunsaturated); supplies 150 kcal (630 kJ). See also sufu.

Subjects: Medicine and Health.


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