Facts about Tempeh

1. 07

   In 2019, research published in the Journal of the Science of Food and Agriculture demonstrated that tempeh contains approximately 2.7 times more vitamin B12 than raw soybeans due to microbial synthesis during fermentation.

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2. 06

   Indonesian tempeh producers traditionally wrapped fermented soybean cakes in banana leaves, a practice that regulates moisture and contributes to the characteristic flavor development during the 1-2 day fermentation process.

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3. 05

   Tempeh's whole soybean structure allows it to absorb marinades and seasonings more effectively than tofu, with studies showing up to 40% better flavor penetration during cooking.

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4. 04

   A single 100-gram serving of tempeh provides approximately 31 percent of the daily recommended iron intake for adult men, making it a valuable iron source for vegetarian diets.

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5. 03

   Unlike tofu, tempeh's firm texture and nutty flavor remain largely unchanged after cooking because the whole soybeans and legume pieces retain their structure throughout fermentation.

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6. 02

   Rhizopus oligosporus mold ferments soybeans in tempeh production within 24 to 48 hours at temperatures between 27 and 30 degrees Celsius.

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7. 01

   Originating in Indonesia around the 17th century, tempeh contains approximately 19 grams of protein per 100-gram serving, making it one of the highest-protein plant-based foods available.

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