Tempeh
Tempeh
Tempeh (/ˈtɛm.peɪ/; Javanese: témpé, IPA: [tempe]) is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Etymology
The term "tempeh" comes from the Javanese word "témpé". The origins of this word are not entirely known, but it is believed to have been derived from the old Javanese term "tumpi", a type of food made from fried soybeans.
Production
The production of tempeh involves a fermentation process that binds the soybeans into a cake-like form. The fermentation process also produces a unique flavor and aroma, and increases the nutritional value of the soybeans.
Nutritional Value
Tempeh is a rich source of protein, dietary fiber, and vitamins. It is low in fat and sodium, making it a healthy choice for those on a low-sodium diet. It also contains probiotics, which are beneficial for gut health.
Related Terms
- Fermentation: The process by which tempeh is made.
- Soybeans: The primary ingredient in tempeh.
- Probiotics: Beneficial bacteria found in tempeh.
- Dietary Fiber: A nutrient found in tempeh.
- Protein: A nutrient found in high amounts in tempeh.
External links
- Medical encyclopedia article on Tempeh
- Wikipedia's article - Tempeh
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