United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  16127, Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) a 
heading Nutrient Unit
Value per 100 g

piece (2-1/2" x 2-3/4" x 1") 120 g

cup (1/2" cubes) 248 g

cubic inch 18 g

block 116 g

block 90 g
Proximates Water g 87.26 104.71 216.40 15.71 101.22 78.53
Proximates Energy kcal 61 73 151 11 71 55
Proximates Protein g 7.17 8.60 17.78 1.29 8.32 6.45
Proximates Total lipid (fat) g 3.69 4.43 9.15 0.66 4.28 3.32
Proximates Carbohydrate, by difference g 1.18 1.42 2.93 0.21 1.37 1.06
Proximates Fiber, total dietary g 0.2 0.2 0.5 0.0 0.2 0.2
Proximates Sugars, total g 0.70 0.84 1.74 0.13 0.81 0.63
Minerals Calcium, Ca b mg 111 133 275 20 129 100
Minerals Iron, Fe mg 1.11 1.33 2.75 0.20 1.29 1.00
Minerals Magnesium, Mg b mg 27 32 67 5 31 24
Minerals Phosphorus, P mg 92 110 228 17 107 83
Minerals Potassium, K mg 120 144 298 22 139 108
Minerals Sodium, Na mg 8 10 20 1 9 7
Minerals Zinc, Zn mg 0.64 0.77 1.59 0.12 0.74 0.58
Vitamins Vitamin C, total ascorbic acid mg 0.2 0.2 0.5 0.0 0.2 0.2
Vitamins Thiamin mg 0.047 0.056 0.117 0.008 0.055 0.042
Vitamins Riboflavin mg 0.037 0.044 0.092 0.007 0.043 0.033
Vitamins Niacin mg 0.535 0.642 1.327 0.096 0.621 0.482
Vitamins Vitamin B-6 mg 0.052 0.062 0.129 0.009 0.060 0.047
Vitamins Folate, DFE µg 44 53 109 8 51 40
Vitamins Vitamin B-12 µg 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0 0 0 0
Vitamins Vitamin A, IU IU 7 8 17 1 8 6
Vitamins Vitamin E (alpha-tocopherol) mg 0.01 0.01 0.02 0.00 0.01 0.01
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 2.0 2.4 5.0 0.4 2.3 1.8
Lipids Fatty acids, total saturated g 0.533 0.640 1.322 0.096 0.618 0.480
Lipids Fatty acids, total monounsaturated g 0.814 0.977 2.019 0.147 0.944 0.733
Lipids Fatty acids, total polyunsaturated g 2.081 2.497 5.161 0.375 2.414 1.873
Lipids Fatty acids, total trans g 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0 0 0 0
Other Caffeine mg 0 0 0 0 0 0

Footnotes
a  Descriptive terms (soft, firm, extra firm) vary in usage between manufacturers as there are no standards for the various types of tofu.
b  Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein. Calcium and magnesium contents will vary accordingly.
b  Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein. Calcium and magnesium contents will vary accordingly.