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made from soy beans

WHAT IS DUBU?

DUBU is Korean name of bean curds, or tofu, made from soy beans. An excellent source of amino acid, iron, calcium and other micro-nutrients such as magnesium, zinc and vitamin B1, DUBU is versatile ingredient with many health benefits.

DUBU is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid is discarded, and the curds are pressed to form a cohesive bond. It can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy.

Our signature soft DUBU stews are served in traditional earthenware bowls while bubbling hot. They can be adjusted for very different spice levels and flavor preferences. You also make delicious combination of DUBU stew with beef, pork, kimchi, oyster and other seafood such as clam and shrimp. A raw egg may be added to the stew and folded into the contents to cook from the heat within the bowl.

A 100G SERVING CONTAINS:

70cal
calories

3.5g
fat

1.5g
carbohydrates

8.2g
protein

0.9g
fiber

HEALTH BENEFIT OF DUBU (TOFU)

One of the most important things about tofu is its basic whole food nature. The vast majority of soy consumed in the U.S. comes from a highly processed form of soy, however, Tofu is produced with significantly less processing than most low-fat soymilks and soy burgers, it is a soy food that is much closer to a ``whole foods`` category than soy protein isolates and concentrates.

CARDIOVASCULAR BENEFIT

Tofu as a whole food soy product provides better cardiovascular support than dietary supplements containing isolated soy components. The most consistent soybean intake on blood fats has been a lowering of LDL cholesterol. Some studies show other positive impacts on blood fats, like the lowering of triglycerides and total cholesterol or the raising of HDL cholesterol (the ``good`` cholesterol) that is expected to contribute to a decreased risk of cardiovascular disease.

CANCER PREVENTION BENEFITS

Many studies show genistein (an isoflavone phytonutrient in soy) can increase activity of a tumor suppressor protein and help trigger programmed cell death in cancer cells, and also help trigger cell cycle arrest (helping stop ongoing cancer cell activity). Genistein has also been shown to block the activity of protein kinases in a way that can help slow tumor formation, especially in the case of breast and prostate cancer.

PREVENTION AND TREATMENT OF OBESITY

There are some of the unique peptides (protein breakdown products) in soy that have been associated with obesity prevention and treatment. Some of these peptides have shown the ability to decrease synthesis of SREBPs (sterol regulatory element binding proteins), thereby helping decrease synthesis of certain fatty acids as well as the depositing of these fatty acids in fat cells.

PREVENTION OF TYPE 2 DIABETES

Soy foods have been shown to lessen insulin resistance by increasing the synthesis of insulin receptors. Also, high levels of total soy intake (approximately 200 grams per day) have also been associated with decreased risk of type 2 diabetes.