Nutrition Facts
Serving Size: 100g
Calories412
Total Fat5.2g
Saturated Fat0.0g
Total Carbs2.6g
Fiber1.3g
Sugars0.4g
Protein10.1g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.3
Inflammation
5.0
Hormonal
5.7
Gut Health
5.2
Skin Health
4.9
Brain Health
8.9
Bone Health
5.0
Sleep
7.3
Exercise
5.5
Longevity
5.0
Detox
5.0
Immunity
5.0
Pral
5.4
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.0
Electrolyte
5.0
Methylation
🧬 How Vitasoy USA, Organic Nasoya Extra Firm Tofu Affects Your Health
Athletic Performance
protein + iron. Protein for MPS. Iron for O2 transport. B12 for RBC production. Nitrates→NO→vasodilation. Electrolyt.
Iron 9% DV
9% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Calcium 6% DV
6% DV. Bone density, muscle contraction, nerve signaling.
Muscle Support
10.1g protein per 100g. Good for muscle repair.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 412.0 kJ | — |
| Protein | 10.1 g | 20% DV |
| Total Fat | 5.2 g | 7% DV |
| Carbohydrate | 2.6 g | 1% DV |
| Fiber | 1.3 g | 5% DV |
| Sugar | 0.4 g | 1% DV |
| Sodium | 4.0 mg | — |
| Calcium | 77.0 mg | 6% DV |
| Iron | 1.6 mg | 9% DV |
| Vitamin A | 2.0 µg | — |
Compare Vitasoy USA, Organic Nasoya Extra Firm Tofu With...
Babyfood, green beans, dices, toddler
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin
Frequently Asked Questions
Does Vitasoy USA, Organic Nasoya Extra Firm Tofu contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.