Tempe is a traditional Indonesian food made from fermented soybeans. Not only delicious consumed, tempeh has tremendous benefits for health.
Indonesian Tempe Forum Chairman Professor Made Astawan disclose, fermentation of tempeh change seseuatu complex becomes much simpler, such as carbohydrates and proteins. This makes tempe more easily digested in the body.
"Khasitnya do not doubt, it was incredible. We have a cultural heritage that is very simple to make it. Imagine, tempe is boiled and then given yeast, fermented 40 hours, so the food is outstanding, "said Made in the sidelines of the Awarding Nutrifood Research Grant, in Jakarta, Thursday (20/08/2015).
Based on data from Center for Health Research and Development of the Ministry of Health, tempeh is a nutrient-rich foods and contain vegetable protein and amino acids. Tempe also contain various types of vitamin B, iron, zinc, isoflavones, riboflavon, vegetable fat, phosphorus, carotene.
Protein in tempeh can be a substitute protein requirements derived from meat or animal protein. Moreover, tempeh including relatively inexpensive food that can be consumed by all people.
Protein, vitamins, and minerals in soybean is also beneficial for growing children. That is why tempeh is also recommended as a complementary feeding. No wonder if the tempe safe for consumption by all age groups, from infants to the elderly.
Then, the content of isoflavones are antioxidants which can counteract free radicals cause various diseases, such as cancer.
Made remind, making tempe had to be hygienic in order to obtain a more optimal nutritional value. Tempe house pengagas revealed, production of hygienic make tempeh safely eaten without being processed raw alias.
At Home Tempe, tempeh makers are taught how to make tempeh good. Manufacture of hygiene to avoid contamination from the outside. Secretary General of the Association of Nutrition and Food (Food Pergizi) said, hygienic manufacture of tempeh also makes the shelf life is longer.
Indonesian Tempe Forum Chairman Professor Made Astawan disclose, fermentation of tempeh change seseuatu complex becomes much simpler, such as carbohydrates and proteins. This makes tempe more easily digested in the body.
"Khasitnya do not doubt, it was incredible. We have a cultural heritage that is very simple to make it. Imagine, tempe is boiled and then given yeast, fermented 40 hours, so the food is outstanding, "said Made in the sidelines of the Awarding Nutrifood Research Grant, in Jakarta, Thursday (20/08/2015).
Based on data from Center for Health Research and Development of the Ministry of Health, tempeh is a nutrient-rich foods and contain vegetable protein and amino acids. Tempe also contain various types of vitamin B, iron, zinc, isoflavones, riboflavon, vegetable fat, phosphorus, carotene.
Protein in tempeh can be a substitute protein requirements derived from meat or animal protein. Moreover, tempeh including relatively inexpensive food that can be consumed by all people.
Protein, vitamins, and minerals in soybean is also beneficial for growing children. That is why tempeh is also recommended as a complementary feeding. No wonder if the tempe safe for consumption by all age groups, from infants to the elderly.
Then, the content of isoflavones are antioxidants which can counteract free radicals cause various diseases, such as cancer.
Made remind, making tempe had to be hygienic in order to obtain a more optimal nutritional value. Tempe house pengagas revealed, production of hygienic make tempeh safely eaten without being processed raw alias.
At Home Tempe, tempeh makers are taught how to make tempeh good. Manufacture of hygiene to avoid contamination from the outside. Secretary General of the Association of Nutrition and Food (Food Pergizi) said, hygienic manufacture of tempeh also makes the shelf life is longer.
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