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MIRACLE BEAN
A staple food in Indonesian cooking for centuries, is a high-protein cultured food made from soybeans like tofu, taho, soy sauce or miso. Tempeh is produced by a natural incubation process. The Rhizopus culture binds the cooked soybeans into a film, white cake and forms tendering enzymes which reduce the protein to simpler amino acids. This makes tempeh more digestible than ordinary cooked soybeans. It contains a higher percent of useable protein (NPU), and is one of the best known vegetarian sources of vitamin B12.
Its pleasant, mushroom-like aroma and delicious nutty flavor makes it an excellent, inexpensive alternative to meat, fish and poultry dishes. Its own distinctive flavor blends well with spices, marinades to make dish a unique, delightful, tasting experience. It can be deep-fried, stir-fried, steamed, baked, grated, marinated or mixed with spices, vegetables and other ingredients to make tasty local dishes. (Source: American Soybean Association)
Nutritional Facts: per 330 grams
- Energy - 663calories
- Protein - 63grams
- Carbohydrates - 45grams
- Fat - 29grams
- Fiber - 11grams
Minerals
- Calcium - 511.8mg
- Phosphorus - 1067.9mg
- Iron - 13.2mg
Vitamins
- Thiamine - 0.40mg
- Riboflavin - 0.96mg
- Niacin - 3.73mg
- Pantothenic Acid - 766.9mg
- Vitamin B12 - 5.6mg
- Biotin - 78.2mg
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