Tempeh Fermented Soybean Cake

Tempeh is most commonly used as a meat replacement. It originated in Java, and one of its nicknames is “Java meat.” It contains whole soybeans that have been cooked, fermented, and formed into a cake. The long tendrils of the tempeh mold help hold the tempeh together and give it a firmer texture than tofu. Because tempeh uses whole soybeans, it retains the fiber, mineral, and isoflavone Benefits of soy, as well as the protein and fat. The fermentation may make it more digestible for some people and may make its mineral content easier to absorb. The mold used to ferment tempeh may also favor helpful intestinal flora over those that cause dysentery and other diseases.
Nutritional Facts :
One-half cup of tempeh provides 165 calories, 14.1 g carbohydrate, 15.7 g protein, 6.4 g fat, 0 g dietary fiber, 569 IU vitamin A, 3.8 mg niacin, 43 mcg folic acid, 305 mg potassium, 5 mg sodium, 171 mg phosphorus, 77 mg calcium, 58 mg magnesium, 1.88 mg iron, 1.5 mg zinc, and 1.19 mg manganese.