Tell me, Pac-Man.

A few days ago, I learned about the calcium supplement effect of green leafy vegetables. When I go out to the clinic these days, I often meet patients with osteoporosis. At this time, I will give health education to patients. But when it comes to "eat more soy products", I am easily interrupted. My older uncles and aunts will refute me, saying, "I saw on the Internet that eating too much soy products is easy to get kidney calculi.". Here I tell you clearly that there is no clear evidence that eating bean products will lead to kidney calculi.

Let's first review the calcium content of milk and bean products and compare it with it.

Calcium content of milk: The calcium content of milk per 100g is about 100mg.

The calcium content of north tofu is138 mg/100 g.

The calcium content of south tofu is116 mg/100 g.

The calcium content of bean curd skin is 240 mg/ 100 g.

It should be noted, however, that we do not recommend soybean milk as a calcium supplement food, because the calcium content of soybean milk becomes 100mg/ 100g after being diluted with a lot of water, and ten cups of soybean milk are equal to one cup of milk.

Next, I will talk about why eating more soy products is not easy to get kidney calculi.

Why do people get kidney calculi? This is because the content of calcium salt, oxalate, phosphate and other crystalline substances in urine is supersaturated, and the factors that promote the crystallization of urine components and inhibit crystallization are unbalanced, leading to the formation of stones. In soybean, the substances related to stones are mainly oxalic acid, purine and calcium. However, in the processing of bean products, these ingredients will change differently.

1. The oxalic acid content in tofu is very low, and the oxalic acid content in the further processed foods of tofu (such as dried tofu and tofu skin, etc.). ) Not high.

2. In the process of making bean products, most of the purines have been removed after soaking, and a large amount of water contained in tofu will further dilute the purines.

3. Exogenous calcium supplements (such as calcium in bean products) can combine with oxalic acid in food at the same time, inhibit the absorption of oxalic acid, reduce the content of oxalic acid in urine, and excrete it through feces, thus preventing the occurrence of kidney calculi, reducing the risk of kidney calculi, and delaying the aggravation of kidney calculi for kidney calculi patients. Therefore, as a healthy person without kidney calculi, there is no need to worry that eating soy products will trigger kidney calculi.

Although bean products are quite good calcium supplement foods, the Research Report on Dietary Guidelines for China Residents published in 20021points out that soybean food is a traditional healthy food in China, but the consumption rate is low at present, and about 40% of adults do not eat soybean products regularly.

After reading the above, now, can everyone rest assured to eat tofu?