Nutrition found in the tempeh is very high. Tempe can meet most needs amino acids, such as tryptophan, threonine, isoleucine, valine, and histidine. Tempe also contains vitamin B12 resulting from microbial activity in the fermentation process.
If we eat tempeh every day, it can meet the 62% protein needed by the body, 35% riboflavin, 34% of magnesium, 108% of manganese, and 46% copper. In addition, tempeh contains only 3.7 grams of saturated fat and less than 329 calories.
The content of the nutritional value of tempeh is much better than regular soy. The free amino acid content 24-fold higher. Value of fiber, vitamin B complex, the efficiency of protein, and free fatty acid value is also better. That’s what led to tempe serve as a perfect source of protein for people with diabetes. High content of fiber works to control blood sugar levels and prevent diarrhea in young children.
Her iron levels are high, which is 4 mg/100 g, causing anemia tempeh can solve the problem. The fermentation process in the manufacture of tempeh will activate the enzyme phytase that can increase the adsorption of iron in the blood.
Advantages contained in tempeh are as follows:
Source of antioxidants containing isoflavones aglycone as a cancer preventive.
Source of antibiotics, antibacterial agents that minimize the possibility of infection.
Hypocholesterolemic, lowering lipids or fats in the blood.
Source of vitamin B.
Containing vitamin B12. Vitamins are generally found in animal products but not found in plant foods, such as vegetables, fruits, and grains.
Contains eight essential amino acids and unsaturated fatty acids.
High in fiber.
Easily digested by all age groups, from infancy to old age.
Processing soybeans into soybean and stakiosa raffinosa levels, which trigger the onset of symptoms of flatulence.