United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  16126, Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) a 
Food Group: Legumes and Legume Products
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 126 g

block 81 g

block 91 g
Proximates Water 1 g 82.93 10 0.985 104.49 67.17 75.47
Proximates Energy kcal 78 -- -- 98 63 71
Proximates Energy kJ 326 -- -- 411 264 297
Proximates Protein 1 g 9.04 4 0.225 11.39 7.32 8.23
Proximates Total lipid (fat) 1 g 4.17 7 0.120 5.25 3.38 3.79
Proximates Ash 1 g 1.01 7 0.069 1.27 0.82 0.92
Proximates Carbohydrate, by difference g 2.85 -- -- 3.59 2.31 2.59
Proximates Fiber, total dietary g 0.9 5 0.020 1.1 0.7 0.8
Proximates Sugars, total g 0.60 1 -- 0.76 0.49 0.55
Minerals Calcium, Ca b 1 mg 201 7 26.326 253 163 183
Minerals Iron, Fe 1 mg 1.61 7 0.131 2.03 1.30 1.47
Minerals Magnesium, Mg b 1 mg 37 5 1.971 47 30 34
Minerals Phosphorus, P 1 mg 121 6 5.846 152 98 110
Minerals Potassium, K 1 mg 148 7 8.812 186 120 135
Minerals Sodium, Na 1 mg 12 7 3.706 15 10 11
Minerals Zinc, Zn 1 mg 0.83 6 0.029 1.05 0.67 0.76
Minerals Copper, Cu 1 mg 0.213 6 0.010 0.268 0.173 0.194
Minerals Manganese, Mn 1 mg 0.625 6 0.037 0.787 0.506 0.569
Minerals Selenium, Se 1 µg 9.9 6 2.075 12.5 8.0 9.0
Vitamins Vitamin C, total ascorbic acid mg 0.2 -- -- 0.3 0.2 0.2
Vitamins Thiamin 1 mg 0.060 6 0.009 0.076 0.049 0.055
Vitamins Riboflavin 1 mg 0.063 6 0.004 0.079 0.051 0.057
Vitamins Niacin 1 mg 0.101 6 0.031 0.127 0.082 0.092
Vitamins Pantothenic acid 1 mg 0.110 4 0.009 0.139 0.089 0.100
Vitamins Vitamin B-6 1 mg 0.071 6 0.008 0.089 0.058 0.065
Vitamins Folate, total 1 µg 19 6 3.496 24 15 17
Vitamins Folic acid µg 0 -- -- 0 0 0
Vitamins Folate, food µg 19 6 3.496 24 15 17
Vitamins Folate, DFE µg 19 -- -- 24 15 17
Vitamins Choline, total 3 mg 28.1 -- -- 35.4 22.8 25.6
Vitamins Betaine 3 mg 0.4 1 -- 0.5 0.3 0.4
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 -- -- 0 0 0
Vitamins Retinol µg 0 -- -- 0 0 0
Vitamins Carotene, beta 2 µg 0 2 -- 0 0 0
Vitamins Carotene, alpha 2 µg 0 2 -- 0 0 0
Vitamins Cryptoxanthin, beta 2 µg 0 2 -- 0 0 0
Vitamins Vitamin A, IU IU 0 -- -- 0 0 0
Vitamins Lycopene µg 0 -- -- 0 0 0
Vitamins Lutein + zeaxanthin µg 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 3 0.068 0.999 0.642 0.722
Lipids 8:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 10:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 12:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 13:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 14:0 1 g 0.013 3 0.003 0.016 0.011 0.012
Lipids 15:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 16:0 1 g 0.567 3 0.067 0.714 0.459 0.516
Lipids 17:0 1 g 0.013 3 0.003 0.016 0.011 0.012
Lipids 18:0 1 g 0.200 3 0.000 0.252 0.162 0.182
Lipids 20:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 22:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 24:0 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids Fatty acids, total monounsaturated g 1.127 3 0.154 1.420 0.913 1.026
Lipids 14:1 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 15:1 1 g 0.067 3 0.042 0.084 0.054 0.061
Lipids 16:1 undifferentiated 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 17:1 1 g 0.023 3 0.003 0.029 0.019 0.021
Lipids 18:1 undifferentiated 1 g 1.007 3 0.107 1.269 0.816 0.916
Lipids 20:1 1 g 0.023 3 0.013 0.029 0.019 0.021
Lipids 22:1 undifferentiated 1 g 0.007 3 0.003 0.009 0.006 0.006
Lipids Fatty acids, total polyunsaturated g 1.649 3 0.413 2.078 1.336 1.501
Lipids 18:2 undifferentiated 1 g 1.469 3 0.363 1.851 1.190 1.337
Lipids 18:3 undifferentiated 1 g 0.167 3 0.059 0.210 0.135 0.152
Lipids 20:2 n-6 c,c 1 g 0.003 3 0.003 0.004 0.002 0.003
Lipids 20:3 undifferentiated 1 g 0.000 3 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated 1 g 0.003 3 0.003 0.004 0.002 0.003
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0
Amino Acids Tryptophan 1 g 0.123 -- -- 0.155 0.100 0.112
Amino Acids Threonine 1 g 0.411 -- -- 0.518 0.333 0.374
Amino Acids Isoleucine 1 g 0.444 -- -- 0.559 0.360 0.404
Amino Acids Leucine 1 g 0.728 -- -- 0.917 0.590 0.662
Amino Acids Lysine 1 g 0.462 -- -- 0.582 0.374 0.420
Amino Acids Methionine 1 g 0.110 -- -- 0.139 0.089 0.100
Amino Acids Cystine 1 g 0.030 -- -- 0.038 0.024 0.027
Amino Acids Phenylalanine 1 g 0.437 -- -- 0.551 0.354 0.398
Amino Acids Tyrosine 1 g 0.367 -- -- 0.462 0.297 0.334
Amino Acids Valine 1 g 0.455 -- -- 0.573 0.369 0.414
Amino Acids Arginine 1 g 0.716 -- -- 0.902 0.580 0.652
Amino Acids Histidine 1 g 0.225 -- -- 0.284 0.182 0.205
Amino Acids Alanine 1 g 0.405 -- -- 0.510 0.328 0.369
Amino Acids Aspartic acid 1 g 1.066 -- -- 1.343 0.863 0.970
Amino Acids Glutamic acid 1 g 1.721 -- -- 2.168 1.394 1.566
Amino Acids Glycine 1 g 0.384 -- -- 0.484 0.311 0.349
Amino Acids Proline 1 g 0.567 -- -- 0.714 0.459 0.516
Amino Acids Serine 1 g 0.531 -- -- 0.669 0.430 0.483
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0
Other Theobromine mg 0 -- -- 0 0 0
Flavones Luteolin 4 mg 0.0 1 -- 0.0 0.0 0.0
Flavonols Kaempferol 4 mg 1.2 1 -- 1.5 1.0 1.1
Flavonols Myricetin 4 mg 0.0 1 -- 0.0 0.0 0.0
Flavonols Quercetin b 4 mg 0.0 1 -- 0.0 0.0 0.0
Isoflavones Daidzein 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 mg 12.31 105 4.72 15.51 9.97 11.20
Isoflavones Genistein 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 mg 16.10 108 7.7 20.29 13.04 14.65
Isoflavones Glycitein 5, 6, 9, 10, 12, 15, 16, 17, 18, 19, 21, 23 mg 2.75 70 1.28 3.46 2.22 2.50
Isoflavones Total isoflavones 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 mg 30.41 105 13.3 38.32 24.64 27.68
Isoflavones Biochanin A mg 0.00 6 0 0.00 0.00 0.00
Isoflavones Formononetin mg 0.00 2 -- 0.00 0.00 0.00
Isoflavones Coumestrol mg 0.11 2 -- 0.14 0.09 0.10

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 0 , 1998  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA Nutrient content of ethnic and geographic specific foods, Southern Testing and Research Laboratories , 1995  Beltsville MD  
3Nutrient Data Laboratory, ARS, USDA Choline Study, Local pickup UNC, NFNAP , 2003  Beltsville MD  
4Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae, N. Dietary intakes of flavonols and isoflavones by Japanese women and inverse correlation between quercetin intake and plasma LDL cholesterol concentration , 2000 J. Nutr. 130   pp.2243-2250
5Coward, L., Smith, M., Kirk, M., and Barnes, S. Chemical modification of isoflavones in soyfoods during cooking and processing. , 1998 Am. J. Clin. Nutr. 68(S)   pp.1486S-1491S
6Franke, A. A., Hankin, J. H., Yu, M. C., Maskarinec, G., Low, S-H., and Custer, L. Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. , 1999 J. Agric. Food Chem. 47   pp.977-986
7Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M. Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
8Hutabarat, L. S., Greenfield, H., and Mulholland, M. Isoflavones and coumestrol in soybeans and soybean products from Australia and Indonesia. , 2001 J. Food Comp. Anal. 14   pp.43-58
9Huang, T-C., Fu, H-Y., and Ho, C-T. Comparative studies on some attributes of firm tofu sterilized with traditional and autoclaving methods. , 2003 J. Agric. Food Chem. 51   pp.254-259
10King, R. A., and Bignell, C. M. Concentrations of isoflavone phytoestrogens and their glucosides in Australian soya beans and soya foods. , 2000 Aust. J. Nutr. Diet. 57   pp.70-78
11Kao, F-J., Su, N-W., and Lee, M-H. Effect of water-to-bean ratio on the contents and compositions of isoflavones in tofu. , 2004 J. Agric. Food Chem. 52   pp.2277-2281
12Murphy, P. A., Barua, K., and Hauck, C. C. Solvent extraction selection in the determination of isoflavones in soy foods. , 2002 J. Chromatogr. B 777   pp.129-138
13Mitani, K., Narimatsu, S., and Kataoka, H. Determination of daidzein and genistein in soybean foods by automated on-line in-tube solid-phase microextraction coupled to high-performance liquid chromatography. , 2003 J. Chromatogr. A 986   pp.169-177
14Müllner, C. and Sontag, G. Determination of some phytoestrogens in soybeans and their processed products with HPLC and coulometric electrode array detection. , 1999 Fresnius J. Anal. Chem. 363   pp.261-265
15Nakamura, Y., Tsuji, S., and Tonogai, Y. Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. , 2000 J. AOAC Int. 83   pp.638-650
16Preinerstorfer, B. and Sontag, G. Determination of isoflavones in commercial soy products by HPLC and coulometric electrode array detection. , 2004 Eur. Food Res. Technol. 219   pp.305-310
17Prabhakaran, M. P., Perera, C. O, and Valiyaveettil, S. Quantification of isoflavones in soymilk and tofu from South East Asia. , 2005 Int. J. Food Properties 8   pp.113-123
18Toda, T., Sakamoto, A., Takayanagi, T., and Yokotsuka, K. Changes in isoflavone composition of soybean foods during cooking process. , 2000 Food Sci. Technol. Res. 6   pp.314-319
19Yin, L-J., Li, L-T., Li, Z-G., Tatsumi, E., and Saito, M. Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing. , 2004 Food Chem. 87   pp.587-592
20Dwyer, J. T., Goldin, B. R., Saul, N., Gualtieri, L., Barakat, S. and Adlercreutz, H Tofu and soy drinks contain phytoestrogens. , 1994 J. Am. Diet. Assoc. 94   pp.739-743
21Franke, A. A., Custer, L. J., Wang, W., and Shi, C. Y. HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. , 1998 Proc. Soc. Exp. Biol. Med. 217   pp.263-273
22Wang, G., Kuan, S. S., Francis, O. J., Ware, G. M., and Carman, A. S. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. , 1990 J. Agric. Food Chem. 38   pp.185-190
23Murphy, P. A., Song. T., Buseman, G., Barua, K., Beecher, G. R., Trainer, D., and Holden, J. Isoflavones in retail and institutional soy foods. , 1999 J. Agric. Food Chem. 47   pp.2697-2704
24Fukutake, M., Takahashi, M., Ishida, K., Kawamura, H., Sugimura, T., and Wakabayashi, K. Quantification of genistein and genistin in soybeans and soybean products. , 1996 Food and Chemical Toxicology 34   pp.457-461

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.