Ingredients: Soybean, and ferment rhizopus, from organic farming.
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The product is characterized by its rich nutrition and high digestibility. It is considered a protein food (19.5% protein) and also their proteins are of great quality. Regarding the fat content is relatively low (only 9%) and they are mostly unsaturated, coupled with the absence of cholesterol, making it an ideal food for low-calorie diets, low in fat, for hypercholesterolemia, etc.. ..
Another fundamental aspect is the content of tempeh in B vitamins, including the presence of vitamin B12, absent in plant foods, so it is very important to include in vegetarian diets to compensate for the lack of this vitamin .
On the other hand is a food very digestible by enzymes produced during fermentation. It also has growth promoting properties, for all of them, is a food suitable for all population groups.
For consumption, and like tofu, it is a very versatile food from the culinary point of view and is perfectly suited to any recipe of meat or fish can be eaten as is or warm batter, chopping, marinating, etc ...
Nutritional analysis per 100 g: Energy: 756 Kcal Kj./180., Protein: 18.6 g., H. Carbon 7.8 g., 8.3 g fat.