These are the benefits of tempeh and its ingredients for the body
KONTAN.CO.ID – Tempe is a traditional Indonesian food made from soybeans which have been fermented or broken down by microorganisms.
After fermentation, the soybeans are squeezed into a solid dough which is commonly consumed as a source of vegetable protein.
Tempe has a dry texture, hard but soft when eaten. Tempe can also be processed into various types of dishes including fried tempeh, mendoan, sauteed tempeh, and bacem tempeh.
Just like other plant protein sources, tempeh is a popular choice among vegans and vegetarians because it is rich in nutrients.
In addition, tempeh also contains nutrients that are high in protein, vitamins and minerals but low in sodium and carbohydrates.
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Tempe nutritional content
Tempe is a good source of protein, iron, manganese, phosphorus, magnesium and calcium. However, it is low in carbohydrates and sodium. Summarized from page HealthlineA 3-ounce (84-gram) serving of tempeh contains the following nutrients:
- Calories: 162
- Protein: 15 grams
- Carbs: 9 grams
- Total fat: 9 grams
- Sodium: 9 milligrams
- Iron: 12% of the RDI (recommended nutritional intake)
- 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 is denser than other soy products, tempeh provides more protein than some other vegetarian alternatives. Tempe is also a good source of calcium. Tempe weighing 166 grams contains about 2/3 of the calcium found in a cup of whole milk.
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