Legume
Tempeh
Tempeh is a fermented soybean cake bound by Rhizopus mould into a firm, sliceable slab with nutty, mushroomy flavour. Traditionally Indonesian, it grills, fries, and crumbles well and keeps more of the whole bean than tofu. Variants use other legumes or grains, but classic tempeh is soy-based. Fresh refrigerated blocks are standard outside Indonesia's warm fresh markets.
Also known as: Tempe, Tempeh
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.02 g
- Total Carbohydrate 18.8 g
- Dietary Fibre 5.88 g
- Total Sugars 2.14 g
- Complex / starch 11.9 g
- Protein 8.52 g
- Water 68.2 g
- Energy 120 kcal
- Water 68.2 g
- Carbohydrates 18.8 g
- Sugars 2.14 g
- Monosaccharides 1.5 g
- Disaccharides 0.65 g
- Starch 11.9 g
- Amylose 2.98 g
- Amylopectin 8.93 g
- Digestible Starch 10.1 g
- Resistant Starch 1.19 g
- Fibre 5.88 g
- Soluble Fibre 2.06 g
- Insoluble Fibre 3.82 g
- Protein 8.52 g
- Plant Protein 8.09 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.31 g
- Vitamins 137 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.29 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.2 µg
- Vitamin B9 — Folate 98.7 µg
- Vitamin C 2 mg
- Vitamin E 0.58 mg
- Vitamin K 9.2 µg
- Minerals 305 mg
- Major Minerals 296 mg
- Trace Minerals 8.7 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.29 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.2 · vitamin-b9-folate: 98.7 · vitamin-e: 0.58 · vitamin-k: 9.2 ·
Minerals
Sodium: 10.21 · Potassium: 223 · Calcium: 63 · Iron: 3.3 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
History
Javanese cooks developed tempeh as a fermented whole-soy protein staple.
Tempeh became everyday Indonesian street and home protein across the archipelago.
Western vegetarian communities adopted tempeh as a meaty plant protein.
Commercial refrigerated tempeh expanded into global supermarket meat-alternative aisles.