Unverified88% confidenceDecision RuleTime unknown
同等重量下，豆腐干/豆腐皮蛋白质密度是水豆腐的2-3倍（豆腐干约16-20g/100g，腐竹高达40-50g/100g），减脂期需高蛋白低体积时选豆腐干和腐竹而非水豆腐
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Unverified豆腐蛋白质含量：卤水豆腐（北豆腐）约12g/100g，石膏豆腐（南豆腐）约6-8g/100g，内酯豆腐约5g/100g；增肌补蛋白优先选卤水老豆腐，其蛋白质密度接近内酯豆腐的两倍89% similarUnverified蛋白质含量对比：北豆腐（老豆腐）约12-16g/100g，南豆腐（嫩豆腐）约6-7g/100g，内酯豆腐约5g/100g，豆腐干可达16-25g/100g。同等重量下老豆腐/豆腐干补充蛋白效率是嫩豆腐的2倍以上88% similarUnverified蛋白质密度排序：豆腐干/豆腐丝（15-20g/100g）＞老豆腐（8-12g/100g）＞嫩豆腐（5-7g/100g）＞内酯豆腐（4-5g/100g）。健身增肌选豆腐干/丝，蛋白质是嫩豆腐的3倍以上87% similarUnverified内酯豆腐蛋白质含量通常只有5-6g/100g，而老豆腐（北豆腐）可达12-16g/100g，是内酯豆腐的2-3倍；追求蛋白质摄入应选老豆腐或豆干86% similarUnverified内酯豆腐含水量高（约90%）蛋白质通常仅4-5g/100g，老豆腐/北豆腐因压制脱水蛋白质可达7-9g/100g，追求补充蛋白优先选后者86% similar
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