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Health Benefits of Tempeh Print

Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.

Like tofu, Tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and texture.  Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fibres, and vitamins. It has a firm texture and an earthy flavour. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat alternative.

Protein and Cholesterol

Soybeans have equal protein quality to animal protein foods. Studies have shown that soy protein lowers total cholesterol levels by 30% and LDL (?bad? cholesterol) by up to 40%.

Fibre
The fibre in Tempeh binds onto fats and cholesterol in other food, so less of them are absorbed. It also removes bile salts from the body. By removing toxins from the body it may assist in reducing the risk of colon cancer.

Sodium
Tempeh has very low sodium content.

Digestion
The soybeans are softer since the enzymes of the Rhizopus mould predigest much of the carbohydrates, fat and protein. Studies have shown that Tempeh does not produce more flatulence than non-legume food.

Blood Sugar
The soy protein and fibre in Tempeh can help stabilise blood sugar levels.

Menopause
Women who regularly eat soy foods experience less hot flushes. Soy foods possibly reduce bone loss which occurs after menopause.

Prostate Cancer
Genistein is an isoflavone linked to lower incidences of prostate cancer. It occurs in soy foods.

Tempeh also contains:
?    Riboflavin
?    Magnesium
?    Manganese
?    Copper
?    Phosphorus
 
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