Tempeh is a popular alternative food among vegans, vegetarians, and health-conscious eaters. As it is pack with nutrients and is a great source of alternative protein. If you go to a local market in Indonesia, you will find tempeh for sale everywhere. It can be eat plain or fried or stir-fried, or used in various dishes to replace protein from meat.
Therefore, it is popular among Muslims who want to eat it instead of pork. The word “Tempeh” can be on various menus in restaurants, such as Tempeh Goreng (fried tempeh coated in salt). Tempeh Bacem (spicy fried tempeh) เล่น UFABET ผ่านมือถือ สะดวกทุกที่ ทุกเวลา. And Tempeh Penyat (thin slices of tempeh served with chili paste). 100 grams of tempeh provides 192 kilocalories of energy.
It contains the following nutrients: Protein: 20.3 grams, Fat: 10.8 grams, Carbohydrates: 7.64 grams, Sodium: 9 milligrams, Iron: 2.7 milligrams, Calcium: 111 milligrams, Magnesium: 81 milligrams, Phosphorus: 266 milligrams, Potassium: 412 milligrams, Zinc: 1.14 milligrams, Copper: 0.56 milligrams, Manganese: 1.3 milligrams, Vitamin B1: 0.078 milligrams, Vitamin B2: 0.358 milligrams, Vitamin B3: 2.64 milligrams, Vitamin B5: 0.278 milligrams, Vitamin B6: 0.215 milligrams, Folate: 24 micrograms, and Vitamin B12. 0.08 micrograms
Although tempeh and tofu are both made from soybeans, tempeh is a food that has been ferment using whole soybeans, unlike tofu. Which is make by straining out the soybean water. This gives tempeh a thicker, denser texture than the springy texture of tofu. It also takes longer to make tempeh than tofu, taking up to a day, while tofu can be make in just a few hours.
Tempeh has a much stronger bean flavor than tofu, and has a firmer, drier, and chewier texture than tofu. It also absorbs the flavors of food or sauces very well. It is also firm and does not fall apart as easily as tofu, making it suitable for frying, stir-frying, or baking without worry.
As you can see, tempeh is a healthy food that is low in calories but high in protein. It is also rich in vitamins and minerals. It is also low in sodium and carbohydrates. By nature, fermented beans have better nutritional value than unfermented beans.
The protein in tempeh is brok down into smaller proteins and some of it is convert into amino acids. Which are the smallest units of protein that the body can absorb and fully utilize. Even people who are allergic to soy through their immune systems tend to be able to eat it, while they cannot drink soy milk because soy milk has not gone through the fermentation process.