Tempe made from soybeans and fermented using the fungus Rhizopus oligosporus in fact has been known for centuries, especially in the food culture of Javanese society. The first reference found on soybean in 1875. Currently tempe even worldwide along with the migration of people all over Java.
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.
According Prof.Dr.Made Astawan, professor of Bogor Agricultural University, Tempe does contain antibacterial agents that cause diarrhea. 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. According dr.Samuel Oetoro, Sp.GK, a nutritionist from Semanggi Clinic, tempeh is a source of easily digestible protein that body.
"The protein in tempeh is broken down by the tempeh mold so that the protein, fat and carbohydrate becomes more digestible. In addition, tempeh also contains fiber," said dr.Samuel encountered disebuah launch a national nutrition study in Jakarta.
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.
Prof.Made in his book Nutrition and Food said the study shows babies and toddlers who 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 was also shown to lower total cholesterol.
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