authentic homemade Indonesian tempeh
Tempeh is not only tasty but is also very healthy. It's an excellent source of protein and contains all essential amino acids - 19g of protein in 100g of tempeh, a particularly high amount even compared to other high protein foods (click on the chart opposite for more details).
Given the large amount of protein in tempeh, it's perhaps surprising to learn that it also has ZERO cholesterol. In fact, research suggests that the soy saponins present in tempeh can actually work to reduce cholesterol levels.
Traditionally produced tempeh (using the starter culture Rhizopus Oligosporus) also has incredible anti-bacterial qualities which reduce the levels of harmful pathogenic bacteria (including Staphylococcus aureus and E.coli) while increasing probiotic colonies of “good” bacteria (such as lactobacilli and bifidobacteria). Studies support the long-held belief in Indonesia that people who eat tempeh regularly have much healthier digestive systems.
Tempeh is also a great source of vitamins and minerals (see nutritional information, right) and contains numerous phytonutrients which are considered beneficial to health. It's also an excellent source of fibre, with 100g of tempeh providing more than 25% of our daily dietary requirements!
Another interesting characteristic of tempeh is that the enzymes produced during the fermentation process allow the body to fully absorb the large number of nutrients and minerals in soya beans, as opposed to non-fermented soy products (such as tofu) which have certain inhibitors that hinder the body's ability to absorb these nutrients.
At Warung Tempeh we think of tempeh as something of a wonderfood especially considering how versatile and tasty it is. In fact, when we started enjoying tempeh we were completely unaware of its healthful benefits - we just ate it because it was so good!
We hope you get the opportunity to try some high quality, fresh, traditionally made tempeh and can taste for yourself how truly delicious it is...