Here’s another hidden benefit of sprouting soy: It might increase tofu’s antioxidant content. (So, yeah, it’s kind of a big deal.) Higher in antioxidants

What’s so great about calcium? Besides its much-touted ability to strengthen your bones, it helps your nerves, muscles, and heart function properly. That’s a significant jump above the 15 percent you’ll get from regular tofu. Psst: Sprouted tofu is one! With 203 mg of this mineral per serving, it supplies 20 percent of the daily rec of 1,000 mg. Put on the spot, you might find it tough to name high calcium foods that aren’t dairy products. And then, of course, there’s the fact that your body needs plenty of protein for everyday maintenance jobs like creating hormones and enzymes, building muscles, and facilitating metabolism. Because this beloved macronutrient is more filling than carbs and fat, it can boost your weight loss efforts. Getting enough protein in your diet is associated with all sorts of bonuses. (Not all plant proteins can boast this claim to fame.) The proteins in both kinds of tofu have an important element in common: Both are considered “ complete.” This means they contain all the essential amino acids your body can’t make on its own.

On the other hand, it’s worth noting that this higher protein level comes with a slightly higher calorie count of 98 versus regular tofu’s 70 calories per serving. Though regular tofu is a good source of plant-based protein, its 8 g per serving don’t measure up to sprouted tofu’s more impressive 11 g. Read on for the lowdown on sprouted tofu’s potential for your health. The biggest difference between the two varieties of tofu has to do with what you don’t see or taste - namely, their nutrition.

Tofu calories