Tempeh: a food to discover

Meet our new chefs: Dominique Dupuis
April 29, 2014
The honourable kale
April 29, 2014

Tempeh is a food produced by the fermentation of soybeans. During the fermentation process, the soybeans bind together, forming a kind of cake.

Unlike tofu, the whole soy bean is used to make tempeh, including its fibre. This gives it a slight advantage over tofu. Moreover, the fermentation process improves the digestibility of soy nutrients, which are more readily assimilated.

Tempeh is low in calories and is very nutritious. It is rich in vitamins and minerals (calcium, potassium, phosphorus, iron, magnesium, zinc, vitamins B3 and B6) and in complete proteins, which means it contains all the essential amino acids. It also provides many important phytonutrients such as isoflavones (phytoestrogens) that have many health benefits: they strengthen bones and help to relieve menopausal symptoms and reduce the risk of cardiovascular disease and some cancers.

Anne-Marie Roy


Comments are closed.