Tempeh is a traditional Indonesian cuisine product made by fermenting soybeans with the mold Rhizopus oligosporus.
Rich in quality plant protein, tempeh also contains numerous vitamins, minerals, and other valuable nutrients that contribute to health and well-being.
Tempeh is rich in B vitamins (especially B12), iron, potassium, and magnesium.
Nutritional Value
Due to the fermentation process, carbohydrates in tempeh are partially broken down, reducing its overall carbohydrate content and making it more suitable for a keto diet.
A 100 g serving of tempeh contains about 19 g of protein, 9 g of carbohydrates, and 11 g of fat, with a total calorie content of about 193 kcal.
The glycemic index of tempeh is low, and the glycemic load also remains within ranges compatible with a keto diet when consumed in moderation.
Interesting Facts about Tempeh
Tempeh is a traditional Indonesian dish. It is made from fermented soybeans and is an important part of the local cuisine, especially on the island of Java.
In Indonesia, tempeh is often cooked with various seasonings. This can include soy sauce, garlic, ginger, and other spices, making it even more flavorful.
Tempeh was first produced in Indonesia in the 17th century. It is believed to have been invented by local residents as a way to preserve soybeans and enhance their nutritional value.
Tempeh has probiotic properties. Fermentation not only improves taste but also promotes the development of beneficial bacteria that are good for digestion.
Tempeh can be stored in the refrigerator for up to two weeks. Thanks to its fermentation, it has a long shelf life, making it a convenient product for use.
Tempeh is sometimes compared to tofu, but they differ in taste and texture. Tempeh is denser and has a nutty flavor, while tofu has a softer texture.
Tempeh can be frozen. This extends its shelf life and allows it to be used in the future without losing its nutritional properties.
Lipid Profile
Tempeh contains various types of fats, primarily represented by the following categories:
- Saturated fats: about 11-12% of total fat content
- Monounsaturated fats: approximately 25-30% of total fat content
- Polyunsaturated fats: about 55-60% of total fat content
- Polyunsaturated Omega-3 (ALA): about 0.3-0.5% of total fat content
- Polyunsaturated Omega-6 (LA): approximately 40-50% of total fat content
