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食材の豆知識
豆腐は大豆を煮て､柔らかくすり砕いて出来た豆乳に、にがりなどの凝固剤を加えて固めた食品で、多くのたんぱく質を含んでいます。たんぱく質は皮膚・内臓・骨・血液などの細胞や組織を作るほか､ホルモンなどの材料となります。豆腐のたんぱく質には、体内で合成されず食物からでしか摂取できない9種類の必須アミノ酸の全てが含まれていますので、とても良質な食品といえます｡
豆腐は高たんぱく・低カロリーなのに加え、水分が多いためお料理にボリュームが出て満腹感も得られます。
また、アスパラガスには、体内でアスパラギン酸というアミノ酸に変わる成分が含まれ、新陳代謝を活発にする働きがあります。