Tempeh Nutrition Know-How
- A 4-ounce serving of cooked tempeh provides 41 percent of the daily recommended amount of protein.
- Tempeh is a good source of probiotics, gut-friendly microbes that help control harmful bacteria in the body.
- Rhizopus oligosporus, a fungus used to ferment tempeh, produces a natural antibiotic that is effective against certain harmful bacteria.
- Tempeh is high in riboflavin, which helps the body produce and regenerate glutathione. This key antioxidant, which can be depleted by stress, poor diet, pollution, toxins, medication and a host of other stressors, is essential to your immune system and detoxification process and helps prevent chronic illness.
- The fermented soy in tempeh is high in vitamin K2, which can help prevent osteoporosis, cardiovascular disease, certain cancers and diseases of the brain — including dementia.
- Tempeh’s isoflavones have been shown to reduce symptoms of menopause in women and to reduce the risk of prostate cancer in men.
- The protein and fiber in tempeh can help regulate blood-sugar levels. Tempeh’s fiber also helps remove carcinogenic toxins from the body and may be able to lower rates of colon and breast cancer.
- Tempeh is rich in minerals, including calcium, magnesium, iron, zinc, manganese, copper, phosphorous and potassium.