Tempe protein sources that reduce cholesterol

Tempe is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere.

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.

Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as the tempeh ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

Savor tempeh to health has been known since the time of Japanese occupation in Indonesia. At that time the prisoners of war who were fed tempeh spared from dysentery and malnutrition.

Tempe also has the potential to be used against free radicals to inhibit the digestive process and prevent many diseases, lower cholesterol up to cope with hypertension.

Another advantage of tempeh is able to consume people of all ages. Tempe is a source of easily digestible protein that body. Fiber in tempeh is quite high, namely about 8-10 cent. This means that in every 100 grams of tempeh will contribute about 30 percent of the recommended amount of fiber consumed per day. Tempe consume 150 grams per day for two weeks also been shown to lower total cholesterol.