The polyphenols and isoflavones contained in soybeans have antioxidant properties, making them a powerful ally for those conscious of anti-aging. Tempeh is also rich in protein, vitamins, and dietary fiber. Because it is fermented by tempeh bacteria, the ratio and absorption rate of various nutrients increases, making it extremely effective for maintaining health. It has zero cholesterol and antibacterial properties, making it expected to help prevent and improve many illnesses, including lifestyle-related diseases.

Difference from natto

In Japan, "natto" is also a well-known fermented soybean food, but the big difference between tempeh and natto is the bacteria used. As is well known, natto is made by fermenting soybeans with "natto bacteria," but tempeh is fermented by a bacteria called "tempeh bacteria," so it has less of an odor or bitterness compared to natto. Unlike natto, tempeh is made from soybeans that are not individual grains, but in blocks, giving it a meat-like texture. In Indonesia, where many people do not eat meat for religious reasons, tempeh is eaten by many as a meat substitute.