Tiny Tempeh, Big Benefits

Tofu is the most recognized of the foods that are suitable for anyone not looking to ingest any meat or to eat a healthy version of something similar. Tofu is unique in that it takes on the flavor of whatever it is immersed in, and flavor is key when eating anything. the secret to this is the fact that tofu is made from soybeans.


Soybean based foods provide a great deal of protein and fiber, so consuming them has become ever popular because of their nutritional value, and their lack of any traces of meat or fish in them. Vegetarians, vegan and healthy eaters alike, have really started to ramp up their intake of soy. One soy based food that has flown seemingly unnoticed over the last few years, is still doing so. This is shocking to me, as you’ll learn that its nutritional value actually exceeds tofu’s and eating is a great boost in nutrients that the body needs in order to thrive.

Tempeh is less processed than tofu, and it’s healthier in general, containing more protein and fiber than tofu, it has around 15 grams of protein in just half a cup, as opposed to a mere 10 if tofu in the same amount.

Tempeh is actually fermented soy, and originates in Indonesia. Fermentation of tempeh usually involves a period of several days or longer, and is done at high temperatures of around 85-90°F/29-32°C. Tempeh is usually purchased in a cake-like form and can be sliced in a way that is similar to tofu. Tempeh usually has a less watery texture than tofu, and in comparison to non-fermented tofu, a more distinct flavor as well. Steaming, baking, and frying are all popular ways of preparing tempeh in many countries. Tempeh is also commonly incorporated into stews, soups, and grilled kebabs in pace of meat. Adding sauces, marinates and spreads, gives tempeh its intended flavor, much like with tofu.

Consuming soy products such as tempeh has been found to increase the intake of folate, vitamin K, calcium, magnesium, iron and fiber. Replacing meat and dairy with tempeh and other soy products would also lower our total cholesterol intake by about 125 milligrams per day and our saturated fat by about 2.4 grams per day. These nutritional changes, in turn, would lower our risk of several chronic diseases, including cardiovascular diseases. soy based products are also linked to cancer fighting agents in the body, as well as a boost in vitamin k. Maybe you should try a meatless meal just once a week and see how much you reap the benefits.


Consult your primary care physician or chiropractor for any medical related advice.


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