Super source
Protein
19.1 g · 38% DV target
A dense, nutty-flavored Indonesian staple made from fermented whole soybeans, tempeh offers a firm, sliceable texture and a robust profile of bioavailable plant-based proteins.
Tempeh is a fermented soy product that serves as a dense source of plant protein, consistently linked to improved cardiovascular health and reduced risk of chronic disease when used to replace animal-based proteins .1912
The fermentation process, typically using the mold Rhizopus spp., breaks down complex nutrients into simpler forms, which improves the bioavailability (the body's ability to absorb and use) of its high protein and nutrient content .1
Unlike many processed meat alternatives, tempeh is a traditional whole-soy food that retains the entire bean, providing dietary calcium and magnesium levels that may support bone metabolism .58
Early research suggests that microbial activity during fermentation may produce by-products like folate, though human studies are still needed to confirm if these contribute significantly to nutritional adequacy in typical diets .2
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
19.1 g · 38% DV target
6.20 g · 22% DV target
0.33 mg · 25% DV target
2.33 mg · 15% DV target
0.97 mg · 57% DV target
57.3 μg · 14% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or airtight container
Texture may become slightly more crumbly after thawing
As a direct soy product, it has significantly lower carbon and water footprints than animal proteins.
Unlike most fermented foods which use bacteria or yeast, tempeh is created through a solid-state fermentation process using the mycelium of the Rhizopus oligosporus fungus.