Did adding zucchini and onion to soft tofu affect your blood vessels and weight?

If it's too salty, you might eat more rice... Eating moderately is better for health.

Soft tofu, zucchini, onion, minced garlic, and anchovy kelp broth are the basic ingredients. If there are leftover seafood such as clams, add them as well. This enhances the flavor and nutritional benefits. Before cooking, take out the soft tofu and drain the water to let it gradually firm up, making it easier to cook. Cut the zucchini and onion into small, bite-sized pieces. It is important to season the dish to be not too salty or spicy. If it is too salty, it may lead to eating more rice, which can undermine weight control efforts.

Less than half the calories of regular tofu... Rich in protein, with blood pressure regulation effects

Soft tofu has low calories and high water content, so it can be eaten as a late-night snack. According to the Korean Standard Food Composition Table, 100g of soft tofu contains only 44 kcal. It has fewer calories than regular tofu (97 kcal), making it suitable for a diet. Made from soybeans, it is rich in protein. It contains antihypertensive peptides, which help regulate blood pressure when not too salty. Isoflavone components promote calcium absorption, contributing to bone health.

Zucchini... Contributes to eye health, delays brain cell aging, and promotes vascular health

Zucchini is rich in vitamin A and lutein, which are good for eye health. They protect the eyes and slow down the deterioration of vision. These nutrients are especially necessary during the sunny season with strong UV rays. It is also abundant in minerals such as potassium, vitamin B1, and vitamin C, which can help reduce fatigue caused by the heat. Lecithin slows down the aging of brain cells, helping to maintain cognitive function and memory, and also contributes to vascular health by reducing blood triglycerides, preventing and managing hyperlipidemia and arteriosclerosis.

Onion... suppresses triglycerides and cholesterol in the body

Onions and garlic contain allicin, the key ingredient that gives them their spicy flavor. They help lower cholesterol and triglyceride levels in the body, reducing accumulation on blood vessel walls and contributing to cardiovascular health. They help reduce the risk of hyperlipidemia (dyslipidemia) and arteriosclerosis, preventing narrowing and blockage of blood vessels, which can lead to heart and cerebrovascular diseases. This is why onions are often served with fatty meats. Onions also contain quercetin, which inhibits the buildup of triglycerides and cholesterol in the blood vessels.