Do not underestimate the tempeh. People food is a source of good nutrition, easily absorbed by the body and it's cheap. How much should we eat?
Tempe made from soybeans and fermented using this fungus Rhizopus oligosporus was already known for centuries, especially in the food culture of Javanese society. The first references about the tempe was found in 1875. Currently tempe worldwide even as the migration of Javanese to all corners.
Efficacy tempeh to health has been known since the time of the Japanese occupation of Indonesia. At that time the prisoners of war who were fed tempeh protected from dysentery and malnutrition.
According Prof.Dr.Made Astawan, professor of Bogor Agricultural University, Tempe does contain antibacterial substances that cause diarrhea. Tempe also has the potential to be used against free radicals to inhibit the digestive process and prevent many diseases, lowers cholesterol to treat hypertension.
Another advantage of tempeh is to be consumed people of all ages. According dr.Samuel Oetoro, Sp.GK, a nutritionist from Semanggi Clinic, tempeh is an easily digestible source of protein the body.
"The protein in tempeh was broken up by the tempeh mold so that the protein, fat and carbohydrate becomes more digestible. In addition Tempe also contains fiber," said dr.Samuel encountered disebuah launch a national nutrition study in Jakarta.
The fiber content in tempeh is quite high, about 8-10 a message. This means that in every 100 grams tempeh will contribute about 30 percent of the recommended amount of fiber to be consumed every day.
Prof.Made in his book Nutrition and Food Ingredients mentioned, research shows that babies and toddlers suffer from malnutrition experienced weight gain after a given consumption of tempeh. Toddlers who suffer from diarrhea also heal faster in a short time.
Consumption of 150 grams tempeh every day for two weeks is also shown to lower total cholesterol.
Tempe made from soybeans and fermented using this fungus Rhizopus oligosporus was already known for centuries, especially in the food culture of Javanese society. The first references about the tempe was found in 1875. Currently tempe worldwide even as the migration of Javanese to all corners.
Efficacy tempeh to health has been known since the time of the Japanese occupation of Indonesia. At that time the prisoners of war who were fed tempeh protected from dysentery and malnutrition.
According Prof.Dr.Made Astawan, professor of Bogor Agricultural University, Tempe does contain antibacterial substances that cause diarrhea. Tempe also has the potential to be used against free radicals to inhibit the digestive process and prevent many diseases, lowers cholesterol to treat hypertension.
Another advantage of tempeh is to be consumed people of all ages. According dr.Samuel Oetoro, Sp.GK, a nutritionist from Semanggi Clinic, tempeh is an easily digestible source of protein the body.
"The protein in tempeh was broken up by the tempeh mold so that the protein, fat and carbohydrate becomes more digestible. In addition Tempe also contains fiber," said dr.Samuel encountered disebuah launch a national nutrition study in Jakarta.
The fiber content in tempeh is quite high, about 8-10 a message. This means that in every 100 grams tempeh will contribute about 30 percent of the recommended amount of fiber to be consumed every day.
Prof.Made in his book Nutrition and Food Ingredients mentioned, research shows that babies and toddlers suffer from malnutrition experienced weight gain after a given consumption of tempeh. Toddlers who suffer from diarrhea also heal faster in a short time.
Consumption of 150 grams tempeh every day for two weeks is also shown to lower total cholesterol.
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