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A staple food in Indonesian cooking for centuries, is a high-protein cultured food made from soybeans like tofu, taho, soy sauce or miso. Tempeh is produced by a natural incubation process. The Rhizopus culture binds the cooked soybeans into a film, white cake and forms tendering enzymes which reduce the protein to simpler amino acids. This makes tempeh more digestible than ordinary cooked soybeans. It contains a higher percent of useable protein (NPU), and is one of the best known vegetarian sources of vitamin B12.
Its pleasant, mushroom-like aroma and delicious nutty flavor makes it an excellent, inexpensive alternative to meat, fish and poultry dishes. Its own distinctive flavor blends well with spices, marinades to make dish a unique, delightful, tasting experience. It can be deep-fried, stir-fried, steamed, baked, grated, marinated or mixed with spices, vegetables and other ingredients to make tasty local dishes. (Source: American Soybean Association)
Nutritional Facts: per 330 grams

Energy - 663calories
Protein - 63grams
Carbohydrates - 45grams
Fat - 29grams
Fiber - 11grams

Minerals

Calcium - 511.8mg
Phosphorus - 1067.9mg
Iron - 13.2mg

Vitamins

Thiamine - 0.40mg
Riboflavin - 0.96mg
Niacin - 3.73mg
Pantothenic Acid - 766.9mg
Vitamin B12 - 5.6mg
Biotin - 78.2mg

Товары

Miracle Bean