Know that the food is soft, delicious and nutritious. Very preferred children because softness. Very appropriate as a friend in a while dining and fast
Softness in the texture easy to be chewed like meat without bones. Because know of soybean, the womb proteinnya very high quality. Resources reaching 85% cernanya - 98%, and total protein that the body can be utilized as much as 65%.
As the food of the people, know easily found in the market. The price is relatively cheap and can be cooked with a variety of ways such as fried, dibacem, or even just boiled. Society as a side dish like know-pauk and cemilan.
Nutrition in the womb
Protein does not know is too high, this is caused by the water level is very high (84.8%). Food-food berkadar water that contains high protein generally quite low.
Gynecology Tofu Nutrition per 100 g
Gynecology Nutrition
Amount
Energy (Kal)
Protein (g)
Fat (g)
Calcium (mg)
Water (g)
68
7.8
4.6
124
84.8
Side dish-pauk animal protein generally contain higher levels, for example, 12% of eggs, meat 18% -20%, 20% fish, salted fish 40% etc.. However, with the price of more expensive people can not make a side dish mengonsumsi-pauk animal routinely every day. Therefore food raw materials of soybean into alternative, cheaper than the also eligible, such as nutrition or know where.
Calcium-rich
Know the amount of calcium is quite high (124 mg) --- almost equivalent to the actual calcium milk. Calcium is needed, especially in childhood to young adulthood. At this age range, bone mass because of the influence of the opium den Feed and sports nutrition. Familiarize food consumption calcium source (including year) will support terbentuknya framework of good bones, so that in the old protected from osteoporosis.
In Western countries, the contribution of calcium comes mainly on dairy products (milk, butter, ice cream, cheese, etc.). In developing countries such as Indonesia, the contribution of calcium from milk is still very low. People still rely on calcium from foods such as vegetable, and Tempe, and vegetables.
Suitable for Children
Children under five is like to know. Some children experience difficulties when chewing hard food Texturized. Know eligible because the soft texture and a neutral taste (depending on bumbunya). Kreasikan know in a variety of menu with a variety of ingredients so that children can enjoy.
China in the country, know the food has become popular since 2000 years ago. Tofu is often used as imitation meat because they do not bony. Even the French know used as a substitute for milk and eggs in cake making. Popularity began to spread the know-keman which is a result of consumer demand to get the food fresh, healthy, low berkalori, and bercita neutral taste.
As a food high water contents, then a quick detour to know the smell and taste. However, the seller knows there around, markets, or supermarkets sell out every day that is still fresh so that consumers can get to know new and does not need to save in the long-berlama refrigerator.
Maintaining Quality of Tofu
Taste and lasting not know very much dependent on the quality of soybean, the source of water for pembuatannya, sanitation equipment making out, and workers. During all the elements are observed, the quality can be maintained during the year 1-2 with a save in the refrigerator.
Saving know:
* Rendam out in clean water to prevent the occurrence of drying and prevent contamination from microbes pembusuk air. When the water is not hygienic perendamnya, it will accelerate the damage to know more
* Boil for 30 minutes in, after that rendam in water. Preservation in this stew can be up to 4 days.
Be careful formalin
Known at this time to know the products that use harmful preservative (formalin). This indicates weak control of the government of the food products into the intent of the people live. Formalin content that may not be mixed too much so that consumers can not distinguish or know berformalin without formalin. However, considering the formalin material is prohibited, then at the small fetus in formalin, it should be regarded as fixed elements that endanger health.
Research conducted Tresniani (2003) graduated from the Department of Community Nutrition and Family Resources IPB revealed that out of 11 industries and 9 yellow and white in the industry in Tangerang, all terindikasi using formalin as a preservative. Know yellow formalin containing 3.79 ppm - 27.48 ppm, while 5.15 ppm in white - 42.44 ppm.
Research on the presence of formalin in the know have since conducted several years ago. Mena (1994) examine in Jakarta and Untayana (1996) in Bogor. Everything indicates that the positive in formalin.
The use of formalin for food clearly prohibited according to the Minister of Health Regulation No. 1168/Menkes/Per/X/1999. This is seriously considering the danger to be faced when formalin into the body. Formalin is a function of the cells, causing cell death and poisoned.
In the animal experiment, the formalin will cause the occurrence of cancer. Besides organ-organ animal will also experience damage due to intake formalin. Dose of 30 ml of formalin can cause death in humans, a person may only be able to survive 48 hours after consuming formalin in fatal doses. Formalin poisoned cause inflammation, stomach irritation, vomiting, diarrhea mixed with blood, urine mixed with blood, and circulatory collapse.
Food security problems in the home industry is already chronic. They are actors who do not consider business consumer safety, because the principle of trade is held profit as big as the minimum cost of production.
We all hope that the government act coherently in industries that are known to use formalin. Thus the community was not necessary-in mengonsumsi know was the food as tasty and nutritious and suitable for all family members.
