Tempeh Nutrition

Definition

Fermented soybean product containing approximately 19g of protein per 100g, originating from Indonesia and highly nutritious.

How it works

Tempeh is created by inoculating cooked soybeans with a culture of Rhizopus or other beneficial mushrooms, fermenting the soybeans for 24-48 hours. This fermentation significantly improves digestibility, removes anti-nutrients, and increases the bioavailability of minerals compared to tofu. Unlike tofu, which is a smooth paste, tempeh retains the structure of whole soybeans, providing a dense texture and a more substantial mouthfeel. Tempeh contains beneficial bacteria and enzymes improving digestive health and nutritional absorption.

Role

Source of fermented protein with natural probiotics supporting digestion and nutritional assimilation.

Examples

• Sliced tempeh, tempeh marinade, grilled tempeh, tempeh crumbles for tacos, smoked tempeh

Recommendations

Store tempeh in the refrigerator and consume within 10 days after opening to preserve freshness. Cooking tempeh removes natural mold and increases digestibility while preserving its probiotics.

Key takeaway

Tempeh offers highly digestible fermented complete protein with authentic probiotic benefits.

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