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(pronounced, tem-pay)
is a high protein vegetarian food
made with fermented soybeans
bound together
by a dense mycelium growth
of Rhizopus (a fungus).
Nutritional
+ Tempeh has 40% more protein than hamburger (per lb.).
+ A Tempeh Burger has 40% less fat than a hamburger of the same size.
+ Tempeh is low in calories compared to other high protein foods.
+ Tempeh contains no cholesterol.
+ Tempeh is the richest known food source of vitamin B12.
+ A 4 ounce patty of Tempeh contains up to 160% of the recommended daily
allowance of vitamin B12.
Versatile
+ Tempeh crosses cuisine cultural lines, Italian, Mexican, Tex-Mex, American and Oriental.
+ It is an "easy keeper". It freezes well and is less perishable than meat.
+ Tempeh can be sliced and baked, fried, or steamed.
+ It adds a nutty flavor to pizza, casseroles, or stir-fried rice.
+ It has a slight mushroom aroma and flavor.
Well-seasoned and chopped, grated or
crumbled, tempeh can even look and taste like red meat or poultry.
+ Use it as a main course in place of meat, poultry, seafoods or cheese.
+ Like tofu, tempeh is a chameleon that takes on the flavor of the ingredients with
which it is cooked.
Healthy + Soy products are known to stop Free Radicals from damaging DNA, preventing
the formation of cancer.
+ Clinical studies have shown that substituting soy protein for animal protein or
simply adding soy protein to the diet significantly reduces cholesterol levels,
regardless of the type or amount of fat in the diet.
+ Scientists have known for years that vegetarians and other people who eat diets
rich in plant products have relatively low rate of cancer.
+ The dietary link could help explain why Japanese women at home and abroad
have little breast cancer as long as they maintain their native diet, but a higher incidence if they adopt a relatively soy-free diet. A similar relationship holds for
Japanese men and prostate cancer. In both cases, the amount of soy makes
the difference, not the amount of fat.
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