Unverified50% confidenceDecision RuleTime unknown
做家常豆腐（煎烧类）必须选北豆腐（老豆腐）或卤水豆腐，含水量低、蛋白质≥8g/100g，煎制不易碎；嫩豆腐（南豆腐/内酯豆腐）含水量高达90%，只适合做汤和凉拌
0
Sources
50%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified内酯豆腐用葡萄糖酸-δ-内酯凝固，口感最嫩滑但蛋白质含量最低（约5g/100g，卤水豆腐可达12g以上），不耐加热易碎，仅适合凉拌或羹汤82% similarUnverified冻豆腐由北豆腐冷冻形成蜂窝结构，吸汁能力强且饱腹感最佳，火锅/炖菜首选；每100g蛋白约12-15g且几乎不额外增热量78% similarUnverified减脂人群优先老豆腐或内酯豆腐（脂肪3-5g/100g），慎选豆腐干和油豆腐——普通豆腐干脂肪常达8-12g，油炸豆腐（油豆腐/豆泡）脂肪可高达20g以上，热量翻倍78% similarUnverified内酯豆腐含水量高、热量低，适合减脂期作为低热量蛋白补充，但单靠它补蛋白效率不如北豆腐或豆干78% similarUnverified痛风急性发作期慎食豆腐豆浆，大豆嘌呤中等(约50-70mg/100g)但制成豆腐后随水分流失部分嘌呤，缓解期可适量吃豆腐优于喝浓豆浆75% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/419395API
curl https://kongchang.com/api/v1/knowledge/claims/419395MCP
get_claim(id=419395)