United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  16160, Tofu, hard, prepared with nigari a 
heading Nutrient Unit
Value per 100 g

block 97.6 g
Proximates Water g 71.12 69.41
Proximates Energy kcal 145 142
Proximates Protein g 12.68 12.38
Proximates Total lipid (fat) g 9.99 9.75
Proximates Carbohydrate, by difference g 4.39 4.28
Proximates Fiber, total dietary g 0.6 0.6
Minerals Calcium, Ca b mg 345 337
Minerals Iron, Fe mg 2.75 2.68
Minerals Magnesium, Mg c mg 53 52
Minerals Phosphorus, P mg 231 225
Minerals Potassium, K mg 146 142
Minerals Sodium, Na mg 2 2
Minerals Zinc, Zn mg 1.66 1.62
Vitamins Vitamin C, total ascorbic acid mg 0.3 0.3
Vitamins Thiamin mg 0.042 0.041
Vitamins Riboflavin mg 0.077 0.075
Vitamins Niacin mg 0.639 0.624
Vitamins Vitamin B-6 mg 0.039 0.038
Vitamins Folate, DFE µg 22 21
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 1.445 1.410
Lipids Fatty acids, total monounsaturated g 2.205 2.152
Lipids Fatty acids, total polyunsaturated g 5.638 5.503
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 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.
c  Manufacturers use either magnesium chloride (nigari), calcium sulfate, or both in varying quantities to precipitate the protein. Calcium and magnesium contents will vary accordingly.