Tempeh

Tempeh is a traditional Indonesian food made by fermenting whole soybeans. Unlike tofu, tempeh retains the whole bean, giving it a firmer texture, nuttier flavour and higher fibre content.

A 100 g serving provides approximately 19–21 g of complete plant protein, making it one of the richest plant-based protein foods available.

Benefits:

• Excellent source of complete plant protein.

• Higher in fibre than tofu due to the use of whole soybeans.

• Rich in iron, magnesium and phosphorus.

• Fermentation may improve digestibility and increase the availability of certain nutrients.

• Contains naturally occurring isoflavones.

Did you know...

Tempeh is naturally fermented, a process that helps break down compounds that can reduce mineral absorption, potentially making nutrients such as iron and zinc more bioavailable.