Tempeh is a popular alternative food among vegans, vegetarians, and health-conscious eaters, as it is pack with nutrients and is a great source of alternative protein. Commonly on the market, is a cube-like tofu fill with beans, but has a chewier texture that can be use in a variety of dishes.
Tempeh is from soybeans ferment with Rhizopus Oligosporus. A fungus that has the ability to break down soy proteins for easy absorption by the body and to break down phytic acid. An anti-nutrient that prevents the absorption of calcium, zinc, and iron. Regular consumption of tempeh allows the body to better absorb these nutrients.
Tempeh is also consider a plant-based food that is pack with concentrat nutrients. And is closest to its natural form (Whole food, Plant-based diet) เล่นบาคาร่า UFABET เว็บตรง ค่าคอมสูง. Because it is from whole soybeans that are boiled and fermented with mold until white fibers are woven together into a lump, unlike other soy products such as tofu, which is made from soy milk, not whole soybeans.
Tempeh is higher in protein than other soy foods. For example, an 84-gram serving of tofu provides about 6 grams of protein. While the same amount of tempeh provides up to 15 grams of protein. This makes it ideal for vegetarians and those who exercise. As consuming enough protein helps replenish muscle mass lost during exercise.
In addition, tempeh made from soybeans also contains essential amino acids that the body cannot create on its own and can only be obtain by eating foods that contain sufficient protein. Soybean foods provide all nine types, unlike other grains that may not provide all the essential amino acids.
When considering the whole-food, plant-based health food perspective, that is, eating plant-based foods in a form close to nature. With minimal processing in order to retain the natural nutritional value as much as possible. Tempeh is also includ in this food group because it is eating the whole bean. With minimal processing, just boiling the beans until cooked.