Monday, July 4, 2011

What is tempeh

Tempeh or Tempe is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated in today's Indonesia, and is especially popular on the island of Java, Moreover, a piece of Tempe contains many useful elements, such as carbohydrates, fats, protein, fiber, vitamins, enzymes, daidzein, ganister, as well as antibacterial components beneficial to health.In addition, in Tempe is also an increase in nutritional value such as vitamin B2, vitamin B12, and more . Tempe can be consumed in three main forms.

First, Tempe are generally consumed in the form of chips, or cooked with vegetable mixture. The second form of flour. It can be used as food content that is useful to raise levels of nutrition and fiber, as a natural preservative and to cope with diarrhea in children. Third, Tempe can also be processed as a protein concentrate, isolate proteins, peptides, and other bioactive components.

Anemia & Osteoporosis

Tempe is also believed to prevent anemia and osteoporosis, two diseases that stout woman suffered, because the nature of women who have experienced menstruation, pregnancy and breast-feeding a baby. Anemia disease can strike women who are lazy to eat, for fear of fat, so the supply and production of red blood cells in the body decreases.

Well, Tempe can act as a supplier of minerals, vitamin B12 (found in animal foods), and iron is needed in the formation of red blood cells. In addition, Tempe can also lower blood cholesterol levels. Compound protein, PUFA fatty acids, fiber, niacin, and calcium in the Tempe can reduce the amount of bad cholesterol.

Aging & Prevent Breast Cancer

Inside the Tempe also found a substance in the form isofalvon antioxidant. Like vitamins C, E and carotenoids, isoflavones are antioxidants that are very needed by the body to stop the free radical formation reaction. In soybeans there are three types of isoflavones, daidzein i.e., glisten, and genistein. In Tempe, in addition to the three types of isoflavones are also contained an antioxidant factor II (6, 7, 4 trihydroxy isoflavone), which has the most powerful antioxidant properties than the isoflavones in soy.

These antioxidants are synthesized during the fermentation process of soybeans into Tempe by bacteria Micrococcus leteus and Coreyne bacterium. Research conducted at the University of North Carolina, United States, found that gene stein and phytoestrogens found in Tempe was able to prevent prostate cancer, breast and aging.

Therefore, the best way to optimize the efficacy of Tempe for our bodies is to eat them every day in significant numbers. So as not to experience boredom, variety of use Tempe in a variety of recipes needs to be done.

So that the efficacy of beneficial substances that not much is wasted in the process of cooking, Tempe should be cooked with a menu such as soups, stews. Ways that reduce the efficacy of Tempe fewer, rather than fried. It turns out the benefit of the Tempe for our bodies.


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