Tempeh is not only delicious but is also incredibly good for you thanks to the all-important fermentation process, which sets it apart from other soy products. Soya beans are a rich source of protein, vitamins, minerals and phytonutrients but they also contain antinutrients (e.g. phytates, tannins and trypsin inhibitors), which reduce the body’s ability to absorb all of this good stuff present in soy. This is why you might have heard that too much soy is not good for you.
As well as being incredibly tasty and versatile, tempeh has rightly been considered a superfood in Indonesia for centuries. It is high time that the rest of the world woke up to the benefits of this incredible low processed, sustainable and natural food. Our goal? To contribute to the global awareness of the benefits of tempeh, and to help bring about a worldwide tempeh revolution!
Traditional tempeh (like ours), produced using the starter culture Rhizopus Oligosporus, has powerful anti-bacterial qualities. Not only does it reduce levels of harmful pathogenic bacteria (e.g. Staphylococcus aureus and E.coli), it increases probiotic colonies of ‘good’ gut bacteria (lactobacilli and bifidobacteria). Recent scientific studies support the long-held belief in Indonesia that people who regularly eat tempeh have far healthier digestive systems.
However, fear not! Enzymes produced during the tempeh fermentation process reduce these antinutrients allowing the body to absorb more of the minerals, proteins and micronutrients present in the soy. Fermentation is the secret!
Tempeh is an excellent source of protein but did you know it contains ALL the essential amino acids your body needs?
And given the large amount of protein in tempeh, you may be surprised to learn that it contains no cholesterol. Research suggests that the soy saponins in tempeh can help reduce cholesterol levels.
Tempeh is a rich source of vitamins, minerals and health-promoting phytonutrients (see nutritional information). It is also an excellent source of fibre with 100 g providing over 25% of an adult’s daily dietary requirement.