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BeeaaB HealtH nutritional analysis of Tofu, fried

BeeaaB HealtH nutritional analysis of Tofu, fried

The comprehensive analysis of nutrients and the nutrition table is based on approximately 100 gr of Tofu, fried, and takes into account the daily requirements of calories and macronutrients, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, and necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, harmful trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA. It also includes proteins with a breakdown of essential and semi-essential amino acids, and all daily micronutrient requirements such as vitamins and both major and trace minerals in the diet of a Male 52-year-old individual with defined physical fitness, a height of 187 centimeters, a weight of 82.85 kilograms, and specified daily physical activity in terms of type, timing throughout the day, intensity, and duration.

BeeaaB HealtH nutritional analysis of Tofu, fried

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Calories
11%
Carbohydrate
3%
Protein
15%
Threonine
42%
Isoleucine
54%
Leucine
38%
Lysine
36%
Valine
44%
Tryptophan
65%
Histidine
43%
Tyrosine + Phenylalanine
52%
Methionine + Cysteine
29%
Fat
21%
Essential Fatty Acids (PUFA)
35%
Omega-3
84%
Omega-6
59%
MUFA
14%
SFA
9%
Fiber
11%
Water
1%
Total Sugar
4%

Vitamins

Thiamine vitamin b1
14%
Riboflavin vitamin b2
4%
Niacin vitamin b3
1% >
Pantothenic acid vitamin b5
3%
Pyridoxine vitamin b6
8%
Folate vitamin b9
7%
Choline
19%
vitamin a
1% >
vitamin k
7%
vitamin e
1% >

Minerals

Calcium
37%
Iron
61%
Magnesium
15%
Sodium
1%
Zinc
18%
Selenium
52%
Potassium
4%
Phosphorus
41%
Manganese
65%
Copper
44%

The green color indicates the optimal value that should be provided at least 100% daily.

For the yellow color, receiving less than 100% is recommended.

The less red color is received, the better, with 0% as the ideal.

A red multiplication symbol at the end of the chart indicates that the received amount exceeds the recommended daily intake (UL).

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