Show Summary Details

Quick Reference

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.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.