# Yuba (Soy milk skin) **Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/yuba **Data Source:** Hermetica Superfoods Ingredient Encyclopedia **Updated:** 2026-03-30 **Evidence Score:** 2 / 10 **Category:** Fermented/Probiotic **Also Known As:** tofu skin, soy milk skin, bean curd skin, fu zhu, doufu pi, soybean skin, soy film, bean film, dried bean curd sheets ## Overview Yuba, or soy milk skin, is a traditional East Asian food formed by lifting the film that develops on heated soy milk, composed primarily of soy protein complexes and lipids. Its nutritional profile derives from soybean isoflavones such as genistein and daidzein, though no clinical trials have specifically evaluated yuba as a health intervention. ## Health Benefits • No clinical health benefits can be documented based on available research • The search results contain only culinary preparation methods • No peer-reviewed studies on health outcomes were found • No data on bioactive compounds or their concentrations is available • Evidence quality: Absent - no clinical or nutritional research data provided ## Mechanism of Action Yuba contains soy isoflavones, primarily genistein and daidzein, which act as selective estrogen receptor modulators (SERMs) by binding to estrogen receptors ERα and ERβ with preferential affinity for ERβ. Genistein also inhibits tyrosine kinase activity and modulates the PI3K/Akt signaling pathway in cell-based studies. However, no mechanistic studies have been conducted on yuba itself as a distinct food matrix, so these pathways are inferred from broader soy research rather than yuba-specific evidence. ## Clinical Summary No peer-reviewed clinical trials, observational studies, or controlled human studies have been conducted specifically on yuba as a dietary intervention or supplement. Its health properties are generally extrapolated from the broader soy food literature, which includes large cohort studies such as the Japan Public Health Center-based Prospective Study examining isoflavone intake. The processing method used to create yuba — skimming heated soy milk — may concentrate certain protein-lipid complexes, but no studies have quantified bioactive compound concentrations in yuba relative to other soy foods. Until yuba-specific research is published, any health claims represent extrapolation rather than direct evidence. ## Nutritional Profile Yuba (soy milk skin) is a high-protein, moderate-fat food formed from the lipid-protein film that forms on heated soy milk. Per 100g (fresh/wet form): Protein: 14–17g (dried yuba: 40–55g), composed of globulins (glycinin and β-conglycinin) with a complete essential amino acid profile including leucine (~1.2g/100g dried), lysine (~0.9g/100g dried), and isoleucine (~0.7g/100g dried). Fat: 6–8g fresh (18–26g dried), predominantly polyunsaturated fatty acids including linoleic acid (omega-6, ~50% of fat content) and alpha-linolenic acid (omega-3, ~8% of fat content). Carbohydrates: 4–6g fresh, low glycemic load. Fiber: 0.5–1g fresh. Calories: approximately 100–130 kcal/100g fresh; 450–480 kcal/100g dried. Micronutrients: Calcium: 50–100mg/100g fresh (bioavailability moderate, affected by phytate content); Iron: 1.5–3mg/100g fresh (non-heme, lower bioavailability ~15–20%); Magnesium: 25–40mg/100g; Phosphorus: 120–180mg/100g; Potassium: 150–200mg/100g; Zinc: 0.8–1.2mg/100g. Bioactive compounds: Isoflavones (genistein ~10–20mg/100g fresh, daidzein ~8–15mg/100g fresh) concentrated in the soy protein-lipid complex; saponins (~0.5–1% dry weight); phytosterols (~50–100mg/100g dried, primarily β-sitosterol). Bioavailability notes: Isoflavone bioavailability is moderate; yuba undergoes minimal fermentation compared to miso or tempeh, so phytate reduction is limited, slightly restricting mineral absorption. The protein digestibility-corrected amino acid score (PDCAAS) for soy protein is approximately 0.91–1.0, making yuba one of the most bioavailable plant proteins available. ## Dosage & Preparation No clinically studied dosage ranges are available in the research provided. The search results contain only culinary preparation methods without any information on therapeutic doses or supplement formulations. Consult a healthcare provider before starting any new supplement. ## Safety & Drug Interactions Yuba is generally recognized as safe as a whole soy food, but individuals with soy allergies (IgE-mediated reactions to proteins Gly m 4, Gly m 5, or Gly m 6) should avoid it entirely. The isoflavones present in soy foods can interact with tamoxifen and other hormone-sensitive drug therapies by competing at estrogen receptor binding sites, and caution is warranted for individuals with hormone-sensitive conditions such as estrogen receptor-positive breast cancer. Soy-based foods including yuba are generally considered low-risk during pregnancy at culinary intake levels, though high-dose isoflavone supplementation has not been established as safe in pregnancy. Those taking [thyroid](/ingredients/condition/hormonal) medications such as levothyroxine should separate consumption by several hours, as soy protein may impair drug absorption. ## Scientific Research No clinical trials, meta-analyses, or scientific studies were found in the provided research dossier. The available information consists solely of cooking instructions without any PMIDs or peer-reviewed literature examining yuba's health effects or nutritional properties. ## Historical & Cultural Context No historical or traditional medicinal use information was found in the provided research. The available data focuses exclusively on modern culinary preparation techniques without addressing traditional applications or cultural significance. ## Synergistic Combinations Insufficient data to recommend synergistic ingredients ## Frequently Asked Questions ### What is yuba made of? Yuba is formed when soy milk is gently heated to approximately 70–90°C, causing proteins and lipids to concentrate and form a film on the surface, which is then lifted and dried or used fresh. It is composed primarily of soy protein (roughly 50–55% of dry weight) and soy lipids, making it one of the most protein-dense traditional soy foods. No artificial additives are required in traditional preparation. ### Does yuba contain isoflavones? Yes, yuba retains the isoflavones naturally present in soybeans, including genistein, daidzein, and glycitein, since it is made directly from whole soy milk without fermentation that would otherwise convert isoflavone glycosides. However, the precise isoflavone concentration per gram of yuba has not been rigorously quantified in published food composition studies. As a point of comparison, standard soybeans contain roughly 1–3 mg of isoflavones per gram of dry weight, and yuba's concentration is expected to fall within a similar range. ### Is yuba the same as tofu skin? Yuba and tofu skin are often used interchangeably in English, but they refer to the same product — the film lifted from heated soy milk before coagulation into tofu occurs. Yuba is the Japanese term (湯葉), while the Mandarin equivalent is fu zhu (腐竹) when dried into sticks or doufu pi (豆腐皮) in sheet form. The drying method and shape vary by region, but the base ingredient and formation process are identical. ### Can people with soy allergies eat yuba? No, individuals with a diagnosed soy allergy should not consume yuba, as it is a concentrated soy protein product and contains the major soy allergens including storage proteins Gly m 5 (β-conglycinin) and Gly m 6 (glycinin). Because yuba is made from whole soy milk with minimal processing, allergenic proteins are not denatured or removed during production. Reactions can range from mild oral allergy syndrome to severe anaphylaxis in sensitized individuals. ### Is yuba good for protein intake? Yuba is notably high in protein by food standards, with dried yuba containing approximately 50–55 grams of protein per 100 grams, making it comparable to or exceeding many meat and legume sources on a dry-weight basis. Soy protein is considered a complete protein, meaning it provides all nine essential amino acids, including adequate leucine to support muscle protein synthesis signaling via the mTORC1 pathway. However, no clinical trials have specifically tested yuba's effect on muscle mass or protein bioavailability compared to other soy foods. ### Is yuba safe for children and elderly people? Yuba is a whole food derived from soy milk and is generally recognized as safe for consumption by children and elderly individuals as part of a balanced diet. However, children with soy allergies should avoid yuba, and elderly individuals taking blood thinners should consult their healthcare provider due to soy's vitamin K content. As with any dietary change, introduction should be gradual and individualized based on personal health status. ### What foods and cuisines commonly use yuba as an ingredient? Yuba is a staple ingredient in East Asian cuisines, particularly Chinese, Japanese, and Vietnamese cooking, where it is used in both savory and sweet dishes. It is commonly found in vegetarian Buddhist cuisine, hot pot preparations, stir-fries, soups, and desserts. Yuba can be purchased fresh, dried, or frozen at Asian markets and is increasingly available in mainstream grocery stores. ### How does yuba compare nutritionally to other soy products like tofu and tempeh? Yuba contains higher protein concentration than regular tofu due to its thin, skin-like form created during soy milk processing, though it may contain less total protein per serving than tempeh depending on portion size. Unlike tempeh, which undergoes fermentation, yuba is an unfermented soy product and has a delicate texture distinct from tofu's smooth consistency. All three are complete protein sources containing all essential amino acids, but nutritional profiles vary based on processing methods and preparation. --- *Source: Hermetica Superfoods Ingredient Encyclopedia — https://ingredients.hermeticasuperfoods.com* *License: CC BY-NC-SA 4.0 — Attribution required. Commercial use: admin@hermeticasuperfoods.com*