Amazing Health Benefits Of Tempeh
Soya is considered to be good for health and you can have it in various forms. Do you enjoy eating tofu? If you don’t, there isn’t a need to worry. There is tempeh and just like tofu it is also made from soyabeans. However, there is difference in nutrition, taste and texture of tempeh when compared to tofu.
You can make tempeh by fermenting cooked soybeans with a mould and mixing it with whole grains. You end up with fine white filaments that help in binding the mixture as a firm cake.
Health benefits of tempeh
The benefits of tempeh are similar to that of tofu
- It reduces cholesterol
- It increases bone density
- It reduces menopausal symptoms
- It provides fast recovery of muscles
- It satisfies hunger
- It has protein quality that is similar to meat
The process of fermentation by which tempeh is made adds on more benefits.
Tempeh makes the skin firm and strong. Isn’t that good news for the all the girls out there? You see, soya products that are fermented increase the hyaluronic acid (HA) in the skin that keeps the skin tight as well as moisturized. This means you need spend a fortune on skin care products 😉
Tempeh has an increased amount of B vitamins (riboflavin, vitamin B6, nicotinic acid (niacin), and pantothenic acid) due to the fermentation process.
It plays an essential role in the release of energy from protein, fats and carbs. It is known to keep the skin healthy and prevent premature aging. Prevents premature graying of hair.
It helps the body in making chemicals that transfer signals from one nerve cell to another. It is required for the normal functioning of the brain. It helps production of melatonin, which is a hormone that regulates sleeping patterns. It also helps make mood enhancing hormones like serotonin and norepinephrine.
Nicotinic acid raises the level of good cholesterol and reduces the levels of bad cholesterol. This is good for the heart.
4 ounces of tempeh provides 23.5% of RDA of riboflavin whereas tofu has non to offer. Riboflavin has an important role to play in producing energy and regeneration of a liver detoxifying enzyme.
Absorption of nutrients
A major issue with soyabeans, grains, and legumes is that they have high levels of phytic acid. Phytic acid interferes with the absorption of essential minerals such as magnesium, copper, calcium and zinc.
Soyabeans have the maximum amount of phytic acid in it. However, when the beans are fermented to make tempeh, the level of phytic acid in it decreases significantly. One study has shown that the phytic acid content reduces to one half by the fermentation process. Frying it in peanut oil further reduces the phytic acid content.
Less amount of fat
4 ounces (about 110 g) of soya has just 3.7 g of fat (saturated) and about 25 calories. The fermentation process has been shown to lower the fat content further.
Easy to cook
Tempeh can be easily included in your dishes. It absorbs flavour quickly and itself has a mild and nutty flavour. It is easy to digest too. You can slice a cube and stir fry or sauté it. Tempeh is not new in world of cuisines. It is a staple in Indonesian cuisine for the past 2000 years. It is a great food for the vegetarians and should be included in your diet.
Will you include tempeh in your diet?
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