Tempeh – A Full-Fledged Meat Replacement?

Tempi, or tempeh, is a protein food of Indonesian origin, made from fermented soybeans. It has an excellent taste, and its noosa-like structure perfectly absorbs a wide variety of seasonings. The tempi product is made from soaked soybeans, inoculating them overnight with a fungal culture until a hard cake forms. The product of tempeh contains a lot of useful components, so eat it without hesitation if you have such an opportunity.
Today, soy products are considered equal to products of animal origin in terms of protein quality. Just 110 g of tempeh will provide 41.3% of the daily protein requirement, and that’s with less than 225 calories and 3.7 g of saturated fat.

The same amount will give the body 23.5% of the daily norm of riboflavin. This vitamin is the basis for the energy transmission reactions that occur in the mitochondria. Riboflavin is a cofactor in the regeneration of one of the most important liver detoxification enzymes – glutathione.

The same 110 g contains 21.9% of the daily norm of magnesium, a natural relaxant of blood vessels.

At the rate of 72.5% manganese and 30.5% copper. These two useful elements are involved in numerous physiological processes.

Effect of pace on the body:

To lower cholesterol

One of the most important beneficial properties of soy is directly related to the human heart. As a number of studies have shown, tempeh is able to lower cholesterol levels by as much as 30% and the level of “bad” cholesterol (LDL) by as much as 35-40%.

To stabilize blood sugar

Another disease in which tempeh is eaten is diabetes, especially type II. Soy protein is good for diabetics, whose body does not tolerate animal proteins well.

For intestinal health

The natural fiber contained in the soy product tempe provides prevention and therapy of several diseases of the gastrointestinal tract. It turns out that soy fiber is able to bind toxins and safely remove them from the body without harming intestinal cells.

So, the advantages of tempo:

  • Of all soy products, tempeh is the healthiest.
  • It has a high content of protein and vitamin B12 and is an excellent substitute for meat for vegetarians.
  • It contains all amino acids, calcium, phosphorus, iron, magnesium, all B vitamins, and fiber.
  • It does not contain cholesterol or gluten.
  • It is much healthier and tastier than commercial soy or tofu.
  • It is quite versatile – it can be used with pasta or risotto, added to soups, baked with potatoes, cooked with mushrooms or vegetables, or simply fried or baked.
  • Natural tempeh has a low-calorie content and can be used without problems by people who want to get rid of excess weight (for comparison, smoked tempeh is twice as caloric).
  • It is easily absorbed.
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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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