Japan — MEXT STDT
Soybeans, tofu, "Kinugoshi-tofu" (silken tofu)
Per-100 g nutrient composition · Pulses.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (43)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 56 | kcal/100 g |
| Energy (kJ) | 234 | kJ/100 g |
| Water | 89.4 | g/100 g |
| Protein, calculated from reference nitrogen | 4.9 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 4.8 | g/100 g |
| Lipid | 3 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 2.7 | g/100 g |
| Fatty acid, saturated | 0.48 | g/100 g |
| Fatty acid, mono-unsaturated | 0.56 | g/100 g |
| Fatty acid, poly-unsaturated | 1.58 | g/100 g |
| Cholesterol | 0 | mg/100 g |
| Carbohydrate, total, calculated by difference | 2 | g/100 g |
| Carbohydrate, available; expressed in mono-saccharide equivalents | 0.9 | g/100 g |
| Dietary fiber, soluble | 0.1 | g/100 g |
| Dietary fiber, insoluble | 0.2 | g/100 g |
| Dietary fiber, total | 0.3 | g/100 g |
| Ash | 0.7 | g/100 g |
| Sodium | 14 | mg/100 g |
| Potassium | 150 | mg/100 g |
| Calcium | 57 | mg/100 g |
| Magnesium | 55 | mg/100 g |
| Phosphorus | 81 | mg/100 g |
| Iron | 0.8 | mg/100 g |
| Zinc | 0.5 | mg/100 g |
| Copper | 0.15 | mg/100 g |
| Manganese | 0.31 | mg/100 g |
| Retinol | 0 | µg/100 g |
| beta- Carotene equivalents | 0 | µg/100 g |
| Retinol activity equivalents | 0 | µg/100 g |
| Vitamin D | 0 | µg/100 g |
| alpha-Tocopherol | 0.1 | mg/100 g |
| gamma-Tocopherol | 2.1 | mg/100 g |
| delta-Tocopherol | 0.9 | mg/100 g |
| Vitamin K | 12 | µg/100 g |
| Thiamin | 0.1 | mg/100 g |
| Riboflavin | 0.04 | mg/100 g |
| Niacin | 0.2 | mg/100 g |
| Vitamin B-6 | 0.06 | mg/100 g |
| Vitamin B-12 | 0 | µg/100 g |
| Folate | 11 | µg/100 g |
| Pantothenic acid | 0.09 | mg/100 g |
| Salt equivalents | 0 | g/100 g |
| beta-Tocopherol | — | mg/100 g |
| Ascorbic acid | — | mg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 04033. Original source.
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