Tempeh is a traditional Indonesian food made from soybeans that have been fermented, or broken down by microorganisms.
Following fermentation, the soybeans are pressed into a compact cake commonly consumed as a vegetarian source of protein.
In addition to soybeans, other bean varieties may be used to make. It may also be made from wheat or a mixture of soybeans and wheat.สมัคร UFABET
Has a dry and firm but chewy texture and a slightly nutty taste. It can be steam, sautéed, or baked. Recipes often recommend marinating it to add more flavor.
Much like other meatless sources of protein. Such as tofu and seitan, is a popular choice among vegans and vegetarians because it’s pack with nutrients.
Summary
Tempeh is typically made up of fermented soybeans, wheat, or both. It can be prepare in a variety of different ways and is high in nutrients. Making it a popular vegetarian source of protein.
Tempeh is rich in many nutrients.
Tempeh boasts an impressive nutrient profile. It’s high in protein, vitamins, and minerals but low in sodium and carbs.
A 3-ounce (84-gram) serving of tempeh contains these nutrients :
- Calories: 162
- Protein: 15 grams
- Carbs: 9 grams
- Total fat: 9 grams
- Sodium: 9 milligrams (mg)
- Iron: 12% of the recommended daily intake (RDI)
- Calcium: 9% of the RDI
- Riboflavin: 18% of the RDI
- Niacin: 12% of the RDI
- Magnesium: 18% of the RDI
- Phosphorus: 21% of the RDI
- Manganese: 54% of the RDI
Because it’s more compact than other soy products. Tempeh provides more protein than some other vegetarian alternatives.
For example, 3 ounces (84 grams) of tofu contains 6 grams of protein. About 40% of the protein in the same amount of tempeh.
Tempeh is also a good dairy-free source of calcium. One cup (166 grams) of tempeh contains about 2/3 of the calcium found in 1 cup of whole milk.