What's New and Beneficial About Tempeh
- A recent study from Kuala Lumpur, Malaysia has provided us with some fascinating results about the bioavailability of calcium from tempeh. In this study involving postmenopausal women, calcium from tempeh was determined to be as equally well absorbed as calcium from cow's milk. Due to the higher concentrations of calcium in cow's milk versus tempeh, however, four servings of tempeh were needed to bring the total amount of calcium absorbed from tempeh up to the same level as the total amount of calcium absorbed from fresh cow's milk. Still, the excellent bioavailability of calcium from tempeh was am important research finding in this study, since many women (as well as men) would benefit from increased intake of calcium from non-dairy foods, and tempeh clearly performed very well as a calcium source in this study.
Tempeh is a food made from soybeans. While not as popular in the United States as tofu, it is still a great example of how a simple food like soybeans can be woven into human food traditions in a way that is natural, inexpensive, and nourishing.
Tempeh, cooked
4.00 oz
(113.40 grams)
4.00 oz
(113.40 grams)
Calories: 222
GI: very low
GI: very low
NutrientDRI/DV
manganese73%
copper68%
fiber48%
protein41%
phosphorus41%
vitamin B231%
magnesium22%
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