Tofu, hard
Tofu, hard, prepared with nigari
Category: Legumes and Legume Products
100g of Tofu, hard contains 145 kcal calories, 12.68g protein, and 16.8µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Calories145kcal
Protein12.7g
Carbohydrates4.4g
Total fat10g
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 145 kcal | 7% |
| Protein | 12.68 g | 25% |
| Carbohydrates | 4.39 g | 2% |
| Total fat | 9.99 g | 13% |
| Fiber | 0.6 g | 2% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 2 mg | 0% |
| Potassium | 146 mg | 3% |
| Calcium | 345 mg | 27% |
| Magnesium | 53 mg | 13% |
| Phosphorus | 231 mg | 18% |
| Iron | 2.75 mg | 15% |
| Zinc | 1.66 mg | 15% |
| Copper | 0.33 mg | 36% |
| Manganese | 1.05 mg | 46% |
| Selenium | 16.8 µg | 31% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 1.45 g | 7% |
| Monounsaturated fat | 2.21 g | — |
| Polyunsaturated fat | 5.64 g | — |
| Trans fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin C | 0.3 mg | 0% |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.04 mg | 4% |
| Riboflavin (B2) | 0.08 mg | 6% |
| Niacin (B3) | 0.64 mg | 4% |
| Pantothenic acid (B5) | 0.04 mg | 1% |
| Vitamin B6 | 0.04 mg | 2% |
| Folate (B9) | 22 µg | 6% |
| Vitamin B12 | 0 µg | 0% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 0.71 g | — |
| Leucine | 1.12 g | — |
| Isoleucine | 0.68 g | — |
| Valine | 0.7 g | — |
| Threonine | 0.63 g | — |
| Methionine | 0.17 g | — |
| Phenylalanine | 0.67 g | — |
| Tryptophan | 0.19 g | — |
| Histidine | 0.35 g | — |
| Arginine | 1.1 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 71.12 g | — |
Household serving sizes
g- 0.25 block
- 122 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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