United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16126, Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) a 
heading Nutrient Unit
Value per 100 g

cup 126 g

block 81 g

block 91 g
Proximates Water g 82.93 104.49 67.17 75.47
Proximates Energy kcal 78 98 63 71
Proximates Protein g 9.04 11.39 7.32 8.23
Proximates Total lipid (fat) g 4.17 5.25 3.38 3.79
Proximates Carbohydrate, by difference g 2.85 3.59 2.31 2.59
Proximates Fiber, total dietary g 0.9 1.1 0.7 0.8
Proximates Sugars, total g 0.60 0.76 0.49 0.55
Minerals Calcium, Ca b mg 201 253 163 183
Minerals Iron, Fe mg 1.61 2.03 1.30 1.47
Minerals Magnesium, Mg b mg 37 47 30 34
Minerals Phosphorus, P mg 121 152 98 110
Minerals Potassium, K mg 148 186 120 135
Minerals Sodium, Na mg 12 15 10 11
Minerals Zinc, Zn mg 0.83 1.05 0.67 0.76
Vitamins Vitamin C, total ascorbic acid mg 0.2 0.3 0.2 0.2
Vitamins Thiamin mg 0.060 0.076 0.049 0.055
Vitamins Riboflavin mg 0.063 0.079 0.051 0.057
Vitamins Niacin mg 0.101 0.127 0.082 0.092
Vitamins Vitamin B-6 mg 0.071 0.089 0.058 0.065
Vitamins Folate, DFE µg 19 24 15 17
Vitamins Vitamin B-12 µg 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0 0
Vitamins Vitamin A, IU IU 0 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.01 0.01 0.01 0.01
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 2.4 3.0 1.9 2.2
Lipids Fatty acids, total saturated g 0.793 0.999 0.642 0.722
Lipids Fatty acids, total monounsaturated g 1.127 1.420 0.913 1.026
Lipids Fatty acids, total polyunsaturated g 1.649 2.078 1.336 1.501
Lipids Fatty acids, total trans g 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0 0
Other Caffeine mg 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.