Who does not know tempeh? Fermented soy foods between the fungus Rhizopus oligosporus is preferred because it tastes delicious. The price is cheap and easily obtainable. Moreover, it also has powerful properties that are good for health.
Tempeh is made from fermented soybeans with the fungus Rhizopus oligosporus this was already known for centuries, especially in the Java community. Tempe was found in 1875, up to now tempeh into craze many people in America to Europe.
People used to think tempeh indetik with poverty. Therefore, many low-diversified economy often eat rice with tempeh instead of meat as a complementary menu. Apparently they are still healthier than those of economic class on the many suffering from chronic diseases.
Tempe is white because of the growth of mold mycelia that holds the seeds of soybean, forming a compact texture. Degradation of components in fermented soybean tempeh makes a distinctive flavor and aroma. In contrast with tofu, tempeh was a little sour.
For those who are vegetarians, tempeh can be used as a substitute for meat. Because, tempeh is a food of high value vegetable protein. 100 gram tempe contains 18.3 protein, while 100 grams of meat containing 18.8 and 100 contain 12.2 grams of egg protein. Because the protein is almost the same as the meat, then the right choice of tempeh can be used as a meat substitute for healthy food.
In addition to the high protein, tempeh is also rich in essential amino acids, essential fatty acids, dietary fiber, calcium, iron, B complex vitamins, fiber, and antioxidants. Many nutrients that make eating these native Indonesia, good for the heart, preventing type 2 diabetes, anti-prostate cancer to prevent diarrhea.
Fat content in tempeh are also fairly low. 100 grams tempeh has 4 grams of fat in the form of 14, 5% saturated fatty acids and 17.3% unsaturated fatty acids. Unsaturated fatty acids is capable of eroding plaque in blood vessels that can reduce the risk of high blood pressure and coronary heart disease and cancer.
'Indeed, tempeh and tofu healthy' said Sjon Welters, Rhapsody Foods owner of Cabot, Vermont, which also produce tempeh. 'The only thing different with tofu tempeh is fermented. While the idea seemed lighter, 'thus he explained.
In Japan halted tempeh produced and processed into healthy foods like mixed into burgers, salads, soups and other foods. Today such worldwide popularity of Tempe began early in 1980 when people begun to know know or tofu. So, eat tempeh is one of the healthy living solutions are cheap and tasty
Tempeh is made from fermented soybeans with the fungus Rhizopus oligosporus this was already known for centuries, especially in the Java community. Tempe was found in 1875, up to now tempeh into craze many people in America to Europe.
People used to think tempeh indetik with poverty. Therefore, many low-diversified economy often eat rice with tempeh instead of meat as a complementary menu. Apparently they are still healthier than those of economic class on the many suffering from chronic diseases.
Tempe is white because of the growth of mold mycelia that holds the seeds of soybean, forming a compact texture. Degradation of components in fermented soybean tempeh makes a distinctive flavor and aroma. In contrast with tofu, tempeh was a little sour.
For those who are vegetarians, tempeh can be used as a substitute for meat. Because, tempeh is a food of high value vegetable protein. 100 gram tempe contains 18.3 protein, while 100 grams of meat containing 18.8 and 100 contain 12.2 grams of egg protein. Because the protein is almost the same as the meat, then the right choice of tempeh can be used as a meat substitute for healthy food.
In addition to the high protein, tempeh is also rich in essential amino acids, essential fatty acids, dietary fiber, calcium, iron, B complex vitamins, fiber, and antioxidants. Many nutrients that make eating these native Indonesia, good for the heart, preventing type 2 diabetes, anti-prostate cancer to prevent diarrhea.
Fat content in tempeh are also fairly low. 100 grams tempeh has 4 grams of fat in the form of 14, 5% saturated fatty acids and 17.3% unsaturated fatty acids. Unsaturated fatty acids is capable of eroding plaque in blood vessels that can reduce the risk of high blood pressure and coronary heart disease and cancer.
'Indeed, tempeh and tofu healthy' said Sjon Welters, Rhapsody Foods owner of Cabot, Vermont, which also produce tempeh. 'The only thing different with tofu tempeh is fermented. While the idea seemed lighter, 'thus he explained.
In Japan halted tempeh produced and processed into healthy foods like mixed into burgers, salads, soups and other foods. Today such worldwide popularity of Tempe began early in 1980 when people begun to know know or tofu. So, eat tempeh is one of the healthy living solutions are cheap and tasty
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