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tempeh

is traditionally for thousands of years in Indonesia. the country of origin it still has an outstanding position as a staple food. I n the whole of Indonesia about 45,000 small and large firms tempeh make them.

T empeh is a refinement of beans, especially soybeans, a rare fungus (Rhizopus oligosporus). It is very easy to digest, because the fermentation process produces enzymes that digest the nutrients before, by breaking them into easy-soluble substances. Like all soy products, tempeh is low in saturated fat and rich in lecithin and polyunsaturated fatty acids such as linoleic and linoleic . Moreover, it is absolutely free of cholesterol.

G you enießen tempeh fried or deep fried with a little soy sauce or steamed or boiled. It goes well with vegetables and grain dishes, as well as to hearty casseroles and pans. The flavor is slightly nutty and reminiscent of Camembert cheese. The different variations have their own delicate flavor nuances.

T empeh is very rich in vitamins and Minerals. Most of them are temperature-stable go so that no nutrients lost during the cooking process. In particular, the vitamins of the B group and vitamin B12, which again are abundant.

T empeh is rich in quality protein. It contains all eight essential amino acids. can be combined with grains in the meals, you get the best overall protein quality, from the body 90% recycle. tempeh is fully satisfying, because it is very rich in fiber and made from whole soybeans.

D he noble mold Rizopus oligosporus is antibacterial substances that are natural and heat-resistant and can suppress pathogens. These substances are particularly effective in the intestinal tract and relieve digestive problems.

Ingredients:

Sojatempeh contain about 100g

nutrition 190 kcal

Protein 19 g

Fett 10 g

carbohydrates 10 g

Vitamins / Minerals Quantity RDA in 100g (according to WHO)

Thiamin (B1) 0.28 mg 19%

Riboflavin (B2) 0.65 mg 28%

Niazin 2.52 mg 13%

Pyridoxin (B6) 830 mcg

42%

Folsäure 100 mcg 25%

Cyanocobalamin (B12) 3.9 mcg 130%

Biotin 53 mcg 18%

Kalzium 142 mcg 14%

Phosphor 140 mcg 24%

iron 5 mcg 28%

tempeh you receive from us in the best organic quality as

tempeh, natural - the traditional and the original taste

soon in the following varieties:

tempeh Oriental - topped with chickpeas and a touch of curry

Dal-tempeh - me red lentils, the special, spicy flavor

chili tempeh - seasoned with chili peppers, spicy and delicious

Tempeh Info

Tempeh is a traditional fermented soybean product that originated in Indonesia. There is still a superior position as a staple food. Throughout the country there are about 45,000 Tempehhersteller that provide daily fresh tempeh.

production diagram of Tempeh:

-peeled soybean

soak in water (8-12 hours)

-cook (30-45 min)

-cool

-dry

inoculation with blue-Rizipus Oligosperus

fill-in performierte container

-mature (24-30 hours at 30 - 35 ° C)

-Fresh Tempehstücke

The main advantages of the tempeh:

low in saturated fat, cholesterol free

Like all soy products Tempeh is low in saturated fat and rich in lecithin and polyunsaturated fatty acids such as linoleic and linolenic acid. These can be deposits of cholesterol and other fatty acids that can dissolve form in veins and other organs, spread in the body and eliminated.

vitamin and mineral kingdom

Tempeh is rich in vitamins and minerals. Most of them are temeraturstabil to go so that no nutrients lost during the cooking process. In particular, the vitamins of the B group and vitamin B12, which again are abundant.

protein Reich

Tempeh is rich in quality protein. It contains all eight essential amino acids. Particularly strong is the amino acid Available lysine, which is found in grains sparingly. These in turn have a lot of the amino acid methionine Lystin that is not as tempeh numerous. So you combine cereal and tempeh in a meal, so the overall protein quality increases significantly, is the ideal ratio of four parts grain to one part of tempeh. The body uses this combination 90% of available protein. In comparison, see the rates of beef (65%) or chicken (60%) is rather sparse.

whole foods

tempeh is fully valid, because it is made very rich in fiber and from whole soybeans.

antibiotic

The noble mold Rizipus Oligosperus buy antibacterial substances that are natural and heat-resistant and can suppress pathogens. These substances are particularly effective in the intestinal tract and relieve digestive problems.

easier to digest

Tempeh is very light to digest, because the mold währned the 24-hour fermentation time to produce enzymes, the pre-digestion of nutrients by breaking them into easy-soluble substances. This is especially true for fats, which are processed into fatty acids and thus lose their own fat fiber.

Ingredients:

100g fresh Sojatempeh contains approximately:

nutrition	156 kcal
water	60g
protein	19g
carbohydrates	10g

vitamins and minerals			meet the daily requirement (according to WHO)
vitamin A	low		1%
Thiamin (B1)	0.28 mg		19%
Riboflavin (B2)	0.65 mg		28%
Niazin	2.52 mg		13%
Panthothensäure	0.52 mg		7%
Pyridoxin (B6)	830 mcg		42%
Folsäure	100 mcg		25%
Cyanocobalamin (B12)	3.9 mcg		130%
Biotin	53 mcg		18%
Kalzium	142 mcg		14%
Phosphor	140 mcg		24%
Eisen	5 mcg		28%

Definition:

Fermentiertes Soybean product that originated in Indonesia. Is there still made in traditional craftsmanship .. Vaccinated with a rare fungus. High protein content (20 percent). Besides algae one of the few plant foods that significant amounts of vitamin B 12 (14 milligrams per 100 grams) contains. Is produced without any salt. In the production of Western-style, the cooked beans are inoculated with a fungal culture and fermented in the oven at about 30 degrees and a half days. During the maturation period forms a camembert-like mold.

Application:

For simple preparation only Cut into finger-thick slices, season with soy sauce (# # # Link # # #) and fry in oil until crisp. A specialty is fried T., which has been marinated in a spicy sauce.

Conventional Products:

American companies began in 1975 with the large-scale production. Meanwhile, also found in European supermarkets, in Germany, however, rare.

Biological Products:

good meat substitute. As finished products are also salads, T., T. Burger and T. skewers are available.
Tip: Is not T. fresh stock can be used on loaded goods (in soy sauce).

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T empeh
a hearty food with perspective

B hen tempeh production are of any substance extracted from soybeans. All vitamins, minerals, fiber and nutrients are retained.
The fermentation also done a lot, and there is a complete, easily digested foods.

Viana Tempeh contains:

• all 8 essential amino acids
• many minerals (calcium, magnesium, iron, phosphorus)
• high in fiber (such as more than whole grain rice)
• many vitamins
• Nutrition information per 100g:
  fat: 12.1 g protein: 20.2 g carbs: 0.1 g
  fiber: 11.8 g Energy: 190 KJ Kcal/802 BE : 0)
• no cholesterol

D aneb includes tempeh much lecithin and polyunsaturated fatty acids that fulfill the important task of cholesterol and other saturated fatty acids, which are in form the veins and organs can excrete.