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Definition & Benefits of Tempeh for Health

                             Definition of Tempeh

      Tempeh is a traditional Indonesian food, especially in Yogyakarta and Surakarta which has been part of food culture for centuries.  In addition, along with the spread of Javanese migrants to the archipelago, tempeh-making techniques also spread throughout Indonesia. Generally, Indonesians consume tempeh as a side dish to accompany rice.  In its development, tempeh is processed and provided into a variety of ready-to-eat snacks that are processed and sold in packages.  An example of a popular tempeh product is tempeh chips. 

    Tempeh is a grain fermentation product that uses the fungus Rhizopus Oligosporus which can increase and maintain nutritional value and soften the texture of raw materials so that they are easier to consume.  Tempeh, which is popular in Indonesia, is based on soybeans. In addition to soybean tempeh, there is also non-soybean tempeh. Other ingredients used to make tempeh are tank beans, benguk, kecipir, black soybeans, toro goat, green beans, adzuki beans, gude beans (rebui), and komak beans.  Tempeh is rich in vitamin B12, minerals such as Ca and Fe, contains no cholesterol, and is relatively low in
toxic chemicals.

                         Health Benefits of Tempeh


1. Meet your Vitamin B12 needs.

        Vitamin B12 contained in tempeh is needed by the human body, especially vegans and vegetarians, for the formation of red blood cells. 

2. Increases Brain Power.

       Manganese and copper minerals contained in tempeh have a good effect on brain function. 

3. Prevents Diabetes

     This disease can be prevented because tempeh contains protein, fiber and isoflavones that can help maintain blood sugar balance and increase insulin resistance. 

4. Avoid  Anemia.

     Tempeh contains protein, iron, vitamin B12, folic acid, copper and zinc, which are needed for the synthesis of hemoglobin. 

5. Avert Cancer.

     The antioxidant content of isoflavones in tempeh, such as daidzein, glycitein, genistein, and 6,7,4-trihydroxyisoflavone, can help prevent cancer. 

6. Prevents Various Diseases of the Gastrointestinal.      Tract.

      Sufficient fiber content in tempeh can prevent gastrointestinal diseases such as diverticulosis (colon ulcer), cancer and hernias. In addition, the enzymes lipase, protease and amylase produced by Rhizopus sp (tempeh mushroom) which are beneficial in the digestion of fats, proteins and carbohydrates strongly support the digestive process in the body. 

7. Prevents Coronary Heart Disease.


     Tempeh contains substances with hypocholesterolemia (lowering blood fat) properties, namely: Proteins, polyunsaturated fatty acids, fiber, niacin, vitamin E, carotenoids, isoflavones and calcium 

8. Treats Diarrhea.


     Tempeh contains antibacterial substances that can treat various infectious diseases such as diarrhea. 

9. Strengthens the Immune System.

      Tempeh contains a variety of good bacteria (probiotics) and antioxidant isokflavones.




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