Soy bean curd skins, dried, rehydrated in boiling water
The majority of nutrients were derived from a composite sample of 4 brands of imported, dried bean curd purchased in Sydney in 1995 and reconstituted by simmering in boiling water for several minutes. Tryptophan was imputed from soy beverage.
Dairy and meat alternatives
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.3 |
| Energy | |
| Omega-6 | 1.67 |
| Omega-3 | 0.27 |
| Protein | 0.27 |
| Total Fat | 3.8 |
| Total Fructose | 0.2 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0.4 |
| Maltose | 0 |
| Lactose | 0 |
Dairy and meat alternatives
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