Tempeh
Tempeh is a traditional Javanese Indonesian food made from whole soybeans fermented with a specific mold, forming a firm, cake-like block. It's typically sliced, marinated, and then fried, grilled, or baked, often served with rice and vegetables.
🍽️ Nutrition at a glance
Tempeh is an excellent source of plant-based protein and dietary fiber, while being relatively low in carbohydrates and fat. A typical 100g serving provides around 190-200 calories, along with significant amounts of B vitamins, iron, and calcium.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 31 g |
| Carbs | 16 g |
| Fat | 18 g |
| Fiber | 9 g |
| Sugar | 3 g |
| Sodium | 15 mg |
| Manganese | 1.3 mg |
| Phosphorus | 260 mg |
| Magnesium | 100 mg |
| Iron | 2.7 mg |
| Zinc | 1.8 mg |
| Copper | 0.6 mg |
| Riboflavin (B2) | 0.4 mg |
| Folate | 48 mcg |
Per 1 cup (166 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process not only binds the beans into a sliceable form but also increases the bioavailability of nutrients and creates a unique, nutty, umami-rich flavor profile that distinguishes it from other soy products.
