Tempeh
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 803 kJ (192 kcal) |
|
7.64 g
|
|
|
10.80 g
|
|
|
20.29 g
|
|
| Vitamins | |
| Thiamine (B1) |
(7%)
0.078 mg |
| Riboflavin (B2) |
(30%)
0.358 mg |
| Niacin (B3) |
(18%)
2.640 mg |
| Vitamin B6 |
(17%)
0.215 mg |
| Folate (B9) |
(6%)
24 μg |
| Vitamin B12 |
(3%)
0.08 μg |
| Minerals | |
| Calcium |
(11%)
111 mg |
| Iron |
(21%)
2.7 mg |
| Magnesium |
(23%)
81 mg |
| Manganese |
(62%)
1.3 mg |
| Phosphorus |
(38%)
266 mg |
| Potassium |
(9%)
412 mg |
| Sodium |
(1%)
9 mg |
| Zinc |
(12%)
1.14 mg |
| Other constituents | |
| Water | 59.65 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
Tempeh originated in today's Indonesia, probably on the island of Java. Soybean as the main tempeh ingredient has been recognized in Java and mentioned as kadêlê in an old Javanese manuscript Serat Sri Tanjung around the 12th to 13th century. The earliest known reference to tempeh appeared in 1815 in the Serat Centhini.
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Wikipedia