Търси
български
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • čeština
  • ਪੰਜਾਬੀ
  • русский
  • తెలుగు లిపి
  • हिन्दी
  • polski
  • italiano
  • Wikang Tagalog
  • Українська Мова
  • Others
  • English
  • 正體中文
  • 简体中文
  • Deutsch
  • Español
  • Français
  • Magyar
  • 日本語
  • 한국어
  • Монгол хэл
  • Âu Lạc
  • български
  • bahasa Melayu
  • فارسی
  • Português
  • Română
  • Bahasa Indonesia
  • ไทย
  • العربية
  • čeština
  • ਪੰਜਾਬੀ
  • русский
  • తెలుగు లిపి
  • हिन्दी
  • polski
  • italiano
  • Wikang Tagalog
  • Українська Мова
  • Others
Заглавие
Запис
Следва
 

Tempeh Goodness

Подробности
Свали Docx
Прочетете още
In Indonesia, tempeh is a traditional food consisting of fermented soybeans. It is believed to have originated from the Indonesian island of Java several hundred years ago. Specifically, tempeh is made from partially cooked soybeans that are fermented with a type of mold called rhizopus. Tempeh is known for its signature chewy texture. It can be steamed, sautéed, or baked.

Tempeh is a popular choice for vegans and vegetarians because it has vitamin B12 and contains a complete source of protein. This means that tempeh will be able to deliver nine essential amino acids that are vital for maintaining body functions, such as protein synthesis, tissue repair, and nutrient absorption.

Tempeh is a nutritionally dense food. Just 84 grams of tempeh can offer 160 calories, 0.5 grams of fat, 10 grams of carbohydrates and 28% of daily fiber requirements. It also contains many other minerals, such as iron, calcium, riboflavin, niacin, magnesium, etc.

Not only is tempeh linked to improved weight control, it may also aid in appetite control by giving people a sense of satiety. On the other hand, it also appears to be rich in prebiotics, which are known to increase the formation of a short-chain fatty acid called butyrate in the colon. As a result, it brings wonderful benefits, including promoting the absorption of minerals like calcium.

Furthermore, studies have shown that soy isoflavones have antioxidant properties that help lower oxidative stress caused by free radicals. For a more balanced diet, Dr. Bajekal suggests to “Look for calcium-set tofu, tempeh and calcium-fortified soya milk and try and get two to three portions of these foods or other beans daily.” Because tempeh is a good source of calcium, it may help increase bone density and prevent bone loss.

This soy product can be stored in the refrigerator for up to a week. If tempeh is unlikely to be eaten for several days, it’s recommended that you put it in the freezer to extend the shelf-life. If your tempeh becomes slimy or has a strong odor, it is a clear sign that it should be discarded. If you see bright-colored spots, it’s time to compost or throw it away.
Гледайте още
Последни предавания
2024-04-22
886 Преглед
6:46
2024-04-20
328 Преглед
29:46
2024-04-20
48 Преглед
2024-04-20
334 Преглед
Сподели
Сподели с
Запази
Начално време
Свали
Мобилно
Мобилно
iPhone
Android
Гледай на мобилен браузър
GO
GO
Prompt
OK
Приложение
Сканирайте QR кода или изберете подходящата система за вашия телефон
iPhone
Android