Vegetable Protein: Tempeh. Is obtained from fermented soybeans and is noted for its intense flavor, the contribution of vitamin B 12 and amount of protein.
It comes from Indonesia and is made from cooked and fermented soybeans, resulting in a cluster white and can appear soy chips. It has a semi-soft consistency, but firm and can cut into steaks for the subsequent preparations.
Nearly 20% of high-quality proteins are found in tempeh, and only 9% fat, most of them are not saturated and contains no cholesterol.
Thanks to the enzymes produced during the fermentation process, it is a very digeribla food and stimulant properties and beneficial for the growth of children.
It contains a natural antioxidant, which prevents fats containing soy, spoilage and preserve vitamin E. It is important to note that during fermentation, there are antibacterial agents, which act as natural antibiotics, especially in intestinal diseases.
It supports a large variety in the kitchen, and can be done on the grill, fry, batter or added to different dishes or soups. You can make homemade tempeh but is also vacuum packed in glass jars or centers of dietary or herbal shops.
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