All About Tempeh/Tempe/Soy Bean Cake ( Traditional Indonesian Food)

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All About Tempeh/Tempe/Soy Bean Cake ( Traditional Indonesian Food)

Tempeh originated from Indonesia, where it is still an important food. Tempeh is cake of soybeans, which have been de-hulled, cooked, mixed with a tempeh starter (culture of Rhizopus oligosporusor Rhizopus oryzae) and incubated for a day or two.
Tempeh is a rich source of proteins, minerals, soy isoflavones (53 mg isoflavones per 100g) and saponins. It is also a generous source of nutrients such as calcium, B-vitamins and iron. In addition, tempeh is a good source of monounsaturated fats and contains no cholesterol. The natural tempeh fermentation process also makes the soya more digestible.
Contents
1 History
2 Production
3 Nutrition

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