Specification table
| Component | Power Rating |
|---|---|
| Main Power Supply | 380V / 50Hz |
| Suction Pump (Main) | 750 W |
| Slag Suction Pump | 750 W |
| Pump for Suction System | 750 W |
| Mill (Main Grinding Unit) | 5000 W |
| Slag Mill | 5000 W |
Soy milk and tofu are both made from soybeans, but they differ significantly in nutrient concentration, texture, and processing, which affects their nutritional profiles. Here’s a detailed comparison (based on standard U.S. servings):
🥛 Typical Serving Sizes
- Soy milk: 1 cup (240 ml) – unsweetened, fortified
- Tofu: ½ cup (≈126 g) – firm, calcium-set
📊 Nutritional Comparison (Approximate Averages)
| Nutrient | Soy Milk (1 cup) | Tofu (½ cup, firm) |
|---|---|---|
| Calories | 80–100 kcal | 90–180 kcal |
| Protein | 7–9 g | 10–20 g |
| Total Fat | 4–5 g | 5–12 g |
| Saturated Fat | 0.5 g | 1–2 g |
| Carbohydrates | 3–4 g | 2–4 g |
| Fiber | 1–2 g | 1–2 g |
| Calcium | 200–300 mg* | 250–800 mg* |
| Iron | 1 mg | 2–3 mg |
| Isoflavones | ~20–30 mg | ~25–40 mg |
* Calcium content varies widely:
- Soy milk is often fortified with calcium carbonate.
- Tofu’s calcium depends on the coagulant used (e.g., calcium sulfate = high calcium; nigari/magnesium chloride = low calcium).
🔑 Key Differences Explained
1. Protein Density
- Tofu is more protein-concentrated because it’s made by curdling and pressing soy milk, removing water.
- Example: To get 20g protein from soy milk, you’d need ~2.5 cups; from tofu, just ¾ cup.
2. Fat Content
- Both contain healthy unsaturated fats, but tofu has more total fat per serving due to its denser form.
- Neither contains cholesterol.
3. Calcium & Fortification
- Fortified soy milk mimics dairy milk’s calcium levels (~30% DV per cup).
- Calcium-set tofu can provide up to 80% of daily calcium in one serving—great for bone health.
- Always check labels: Not all tofu or soy milk is high in calcium.
4. Processing Level
- Soy milk: Blended, filtered, often fortified (with vitamins D, B12, calcium).
- Tofu: Minimally processed whole food; retains more natural soy nutrients unless flavored or fried.
5. Isoflavones (Phytoestrogens)
- Both are rich in isoflavones (linked to reduced menopausal symptoms, heart health).
- Tofu generally has slightly higher concentrations per gram due to less dilution.
✅ Which Is Healthier?
- For protein & satiety: Choose tofu (great in meals).
- For hydration & drinkable nutrition: Choose soy milk (ideal in smoothies, cereals, coffee).
- For bone health: Pick calcium-fortified soy milk or calcium-set tofu.
- For whole-food eating: Both are excellent—but tofu is less processed if unflavored.
⚠️ Note on Varieties
- Silken tofu = lower protein, softer texture (used in desserts).
- Sweetened/flavored soy milk = higher sugar (up to 15g/cup)—opt for unsweetened for health benefits.
- Organic/non-GMO versions avoid pesticides and genetically modified soy (a preference for many U.S. consumers).
In Summary:
Tofu is like the “cheese” of soy—dense and versatile in cooking.
Soy milk is the “dairy alternative”—drinkable and fortified.
Both are nutritious, but serve different dietary roles. Including both offers complementary benefits!
