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Health Benefit of Tempeh
Tempeh is made from the cultured process of soybean and Fungus Rhizopus Oligosporus. Lots of scholar has claim on their study that Tempeh has rich protein and vitamins. This article will present the real review about Tempeh written from the honest Indonesian Perfective.
THE HISTORY OF TEMPEH
The English word of "Tempeh" is directly taken from the Indonesia word, "Tempe". Tempe usually sold in the form of blocks. Indonesian consumes Tempeh along with rice for their meal. You can find tempeh producer almost in every city or town of Indonesia especially in Java. They have their own tempeh products which have different unique taste. Malang city is the best tempeh producer. It often called "Tempe Malang". It is said that the "Tempe Malang" has a better soybean quality than others.
THE HEALTH BENEFIT OF TEMPEH
We can benefit from Tempeh. Tempeh has given another herbal solution for dealing with wrinkle, breast cancer, anemia and other health issues. Woman at the age of 40 needs at least 50-100 mg of Isoflavon equal to 6- mg of Tempe which has the ability to reduce wrinkle and prevent breast cancer.
Diet can lead to anemia as the person who takes the diet program is suggested to eat less. This way, they will experience the Anemia. Tempe is the best natural solution to get rid of anemia as it has rich B12 substance.
Tempe has the anti-infection substance produced by the fungus Rhizopus Oligosporus. It can be used to prevent infection.
Tempeh also has the ability to prevent the prostate cancer which has been a nightmare for man.
TYPE OF THE UNCOOKED TEMPEH
Tempe Mentah
Tempe
 
Tempe Tumpuk
Tempe Gembos
Tempe Bosok
NUTRITION FACT PER 100 gram of TEMPE
Water : 68.3 gram
Calorie : 150 kkal
Protein : 14 gram
Fat : 7.7 gram
Carbohydrate : 9.1 gram
Fiber : 1.4 gram
References:
Daftar Analisa Bahan Makanan, 1960
Daftar Analisa Bahan Makanan, 1964
Daftar Analisa Bahan Makanan, 1992
Daftar Komposisi Bahan Makanan, 1992 (Direktorat Gizi Dep Kes RI,1992)
Daftar Komposisi Zat Gizi Pangan Indonesia, 1995
Daftar Komposisi Bahan Makanan, 2005 (Persatuan Ahli Gizi Indonesia, 2005)
DISCLAIMER
The recipes provided in the Wiracorp website has been tried and tested out on the Pixelcrafter kitchen by the Pixelcrafter chef. Moreover, the end result of the recipes including Ingredients, method and photo are originally created by Pixelcrafter Team, A web content provider.
CREDIT
Chef : Johana Indrakusuma
Writer : Johanes Indrakusuma
Photographer : Charles Hermawan
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