National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Full Report (All Nutrients)

Nutrient data for 16432, Tofu, salted and fermented (fuyu), prepared with calcium sulfate

Food Group: Legumes and Legume Products
Carbohydrate Factor: 4.07   Fat Factor: 8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 5.71  
Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g
# of Data Points Std. Error
block
11g
Proximates
Water g 70.01 1 -- 7.70
Energy kcal 116 -- -- 13
Energy kJ 486 -- -- 53
Protein g 8.15 1 -- 0.90
Total lipid (fat) g 8.00 1 -- 0.88
Ash g 8.69 1 -- 0.96
Carbohydrate, by difference g 5.15 -- -- 0.57
Minerals
Calcium, Ca mg 1229 -- -- 135
Iron, Fe mg 1.98 1 -- 0.22
Magnesium, Mg mg 58 -- -- 6
Phosphorus, P mg 73 1 -- 8
Potassium, K mg 75 1 -- 8
Sodium, Na mg 2873 1 -- 316
Zinc, Zn mg 1.56 -- -- 0.17
Copper, Cu mg 0.376 -- -- 0.041
Manganese, Mn mg 1.174 -- -- 0.129
Selenium, Se µg 17.3 -- -- 1.9
Vitamins
Vitamin C, total ascorbic acid mg 0.2 -- -- 0.0
Thiamin mg 0.157 -- -- 0.017
Riboflavin mg 0.101 -- -- 0.011
Niacin mg 0.379 -- -- 0.042
Pantothenic acid mg 0.132 -- -- 0.015
Vitamin B-6 mg 0.091 -- -- 0.010
Folate, total µg 29 -- -- 3
Folic acid µg 0 -- -- 0
Folate, food µg 29 -- -- 3
Folate, DFE µg 29 -- -- 3
Vitamin B-12 µg 0.00 -- -- 0.00
Vitamin A, RAE µg 0 -- -- 0
Retinol µg 0 -- -- 0
Vitamin A, IU IU 0 -- -- 0
Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamin D IU 0 -- -- 0
Lipids
Fatty acids, total saturated g 1.157 -- -- 0.127
14:0 g 0.022 -- -- 0.002
16:0 g 0.849 -- -- 0.093
18:0 g 0.286 -- -- 0.031
Fatty acids, total monounsaturated g 1.767 -- -- 0.194
16:1 undifferentiated g 0.022 -- -- 0.002
18:1 undifferentiated g 1.745 -- -- 0.192
Fatty acids, total polyunsaturated g 4.516 -- -- 0.497
18:2 undifferentiated g 3.982 -- -- 0.438
18:3 undifferentiated g 0.534 -- -- 0.059
Cholesterol mg 0 -- -- 0
Amino Acids
Tryptophan g 0.127 -- -- 0.014
Threonine g 0.332 -- -- 0.037
Isoleucine g 0.404 -- -- 0.044
Leucine g 0.619 -- -- 0.068
Lysine g 0.537 -- -- 0.059
Methionine g 0.104 -- -- 0.011
Cystine g 0.113 -- -- 0.012
Phenylalanine g 0.397 -- -- 0.044
Tyrosine g 0.273 -- -- 0.030
Valine g 0.411 -- -- 0.045
Arginine g 0.542 -- -- 0.060
Histidine g 0.237 -- -- 0.026
Alanine g 0.334 -- -- 0.037
Aspartic acid g 0.900 -- -- 0.099
Glutamic acid g 1.408 -- -- 0.155
Glycine g 0.318 -- -- 0.035
Proline g 0.440 -- -- 0.048
Serine g 0.384 -- -- 0.042

LanguaL Code(s)
  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1452 SOYBEAN
  • C0133 SEED, SKIN PRESENT, GERM PRESENT
  • E0147 WHOLE, SHAPE ACHIEVED BY FORMING
  • F0014 FULLY HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0119 MICROBIALLY/ENZYMATICALLY MODIFIED
  • H0130 PHYSICALLY/CHEMICALLY MODIFIED
  • H0173 SALTED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION