Explore the Store: Tempeh - University Health Center (2024)

FAQs

Where do I find tempeh in the grocery store? ›

You'll typically find tempeh in the refrigerated case along with tofu and other plant-based products. Lightlife is a popular supermarket brand. Franklin Farms and Tofurky are more brands you may see. Some sell tempeh “bacon” or other flavored options.

It may decrease cholesterol levels, oxidative stress, and appetite — all while improving bone health. Tempeh also contains probiotics and prebiotics, which may improve digestive health and reduce inflammation.

Tempeh is low in calories but provides a good chunk of protein and micronutrients, such as manganese, copper and phosphorus. It's rich in probiotics, plus may help reduce cholesterol levels, decrease menopause symptoms, balance blood sugar, boost bone health and ward off cancer growth.

Can You Eat Raw Tempeh? Tempeh should be cooked before being eaten and should not be eaten raw. Prior to being cooked, tempeh has almost no nutritional value and doesn't have a very pleasant taste. Before adding tempeh to anything you should cook it to ensure you get the most flavor and nutrition out of your food.

While you can't go wrong with either plant-based protein, tempeh is generally considered to be the healthier option due to its rich nutrient profile. It contains more protein, fiber, and vitamins than tofu. Tempeh is also fermented, and fermented foods are easier to digest and provide healthy gut bacteria.

Fact: soy doesn't cause breast enlargement in men. Fact: soy doesn't raise your breast cancer risk. It's actually linked to a lower risk of breast cancer. “It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily,” says Palmer.

Unlike other fermented foods, tempeh cannot be eaten raw. It must be cooked, which deactivates the culture, meaning it is not, technically, probiotic. However, it does contain plenty of prebiotics, like fiber, which promote gut health by feeding the good bacteria in your system.

Tempeh is made by fermentation using beneficial microorganisms such as mold and lactic acid bacteria (LAB). LAB has potential as a probiotic. However, generally, people consume cooked tempeh. Thus, the microorganisms are inactivated and become paraprobiotics.

This shows that actually, the phytoestrogens content is much higher in tempeh (0.63 mg/grams tempeh) than tofu (0.19 mg/grams tofu). Tofu may be preferred because of its softer texture. Besides that, the processing of beans into tofu also affects the phytoestrogen content.

The most important thing to be certain about is whether the tempeh has been cooked or not; if nothing is said, tempeh must be cooked before being used in any way. Cooking reduces the strength of flavour, especially the bitterness, and also helps tempeh more readily absorb other flavours.

Is tempeh an anti inflammatory? ›

While people with inflammation should generally avoid dairy, soy protein products like tofu and tempeh have been found to reduce pain in joints according to a study from Oklahoma State University. An easy way to add soy to your diet is using soy protein powder.

Due to its anti-inflammatory properties, tempeh is proven to reduce inflammation and aid skin and hair health. Additionally, its probiotic and prebiotic nature helps improve your gut health, having a positive impact on hair and skin health.

Potential health benefits

Tempeh is a nutrient-dense complete protein food because it contains all nine essential amino acids. In comparison to other typical protein sources like meats, eggs, or fish, tempeh has little to no saturated fats or cholesterol. Tempeh is a good source of calcium which promotes bone health.

If stored properly, your tempeh should last 2-3 weeks in your refrigerator. If you won't use your tempeh for several days, or you're unsure yet, we recommend putting your tempeh in the freezer. Once stored in the freezer the tempeh can safely last for at least a month, often longer.

But where does the bitter taste that can ruin tempeh recipes come from? According to Home Kitchen Talk, bitterness may build up in tempeh because of too much fermentation or how vinegar was used during tempeh production.

Tempeh Explained

The beans are packed into cakes and fermented for about 18 hours around room temperature. Traditionally they are rolled into banana leaves and sold at open-air markets, but you'll find them in shrink-wrapped plastic packages in the refrigerated section of grocery stores.

Other soy products such as tofu and tempeh are part of the protein foods group. Based on how they are made, these foods are similar in nutritional content to other protein foods and because of this are generally consumed as a protein source rather than as a vegetable.

A special type of miso, made from soybeans and salt only, is produced in smaller quantities. It has a dark colour and higher protein content, over 19%. Tempeh is a fermented soybean product of Indonesian origin. It consists of cooked, dehulled whole soybeans which have been fermented by Rhizopus moulds.