Tofu MORI-NU

Discussion

Tofu MORI-NU Food Facts

MORI-NU, Tofu, silken, firm food facts

USDA SR27 Database Food #16162 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 slice = 84 grams
of MORI-NU,TOFU,SILKEN,FIRM
Current Multiple = 1
16162
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
52 kcal
 
218 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.02 g
 
2.27 g
 
5.8 g
 
0.1 g
 
73.42 g
 
0.5 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.009 mg
 
0 mcg
 
0.085 mg
 
0.034 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
27 mg
 
0.171 mg
 
0.87 mg
 
163 mg
 
30 mg
 
0.51 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.07 g
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.27 g
 
Fat Calories = 20.5 kcals = 40% of total
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.8 g
 
Protein Calories = 23.3 kcals = 45% of total
Nine Indispensable Amino Acids
0.142 g
 
0.492 g
 
0.293 g
 
0.386 g
 
0.24 g
 
0.071 g
 
0.323 g
 
End of Nine
 
 
0.089 g
 
0.084 g
 
0.251 g
 
0.331 g
 
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Proteins are:
Footnotes:

This food, briefly described as MORI-NU,TOFU,SILKEN,FIRM, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Thiamin aka Vitamin B-1 Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated