Tempeh: what it is, properties and uses


Everything about the tempeh: discover what it is, what properties and it benefits, what it does and some delicious recipes.
It is known as tempeh, and although his name may perhaps not sound to you both, the truth is that actually is a food quite like tofu , much more popular in most occasions.

What is tempeh?

It is a food that is the result of controlled fermentation, cooking soybeans with a fungus Rhizopus (tempeh starter). That is to say, is a food product obtained from the fermentation of soybeans, which usually occurs in the pie-shaped container.

It is a food originating in Indonesia, where it is considered from many centuries ago as a simple but extremely rich in protein food, hence it is a product found in most diets.

Properties and benefits of tempeh

It stands out for its high protein content, hence certainly become an excellent substitute for food of animal origin and is ideal as food for both vegetarians and vegans. In fact, 100 grams of tempeh contribute about 40% of the proteins that our body needs daily. It also contains all the essential amino acids .

On the other hand, it is a very beneficial food for women who are in menopause , as it alleviates the symptoms typical of this stage and in turn is able to build strong bones.

Because it keeps all the fiber in beans helps regulate intestinal transit. The fermentation produces natural antibiotic agents being useful for increasing the strength of our body to intestinal infections.

In addition, regular consumption of tempeh reduces the risk of coronary heart disease, prevent cancers (especially those produced in the digestive tract) and regulates levels of blood sugar, being suitable consumption in people with diabetes.

Tempeh uses

Usually this food product is cut and cooked grilled or fried until the surface is golden brown and crispy, but can also be used in combination with other recipes, such as soups and broths.

It can also be used as an ingredient in sandwiches, salads and spreadable creams.

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