Nutrient of Tempe

1.      Fatty acid

During tempe fermentation process, there is a tendency to an increase in the degree of unsaturation of the fat. Thus, polyunsaturated fatty acids (polyunsaturated fatty acids, PUFAs) increased in number.

In the process palmitic acid and linoleic acid decreased slightly, whereas an increase occurred in oleic acid and linolenic (linolenic acid is found in soy). Unsaturated fatty acids have the effect of reduction of serum cholesterol content, so it can neutralize the negative effects of cholesterol in the body.

2.      Vitamin

Two members of the vitamin found in tempeh, which is water soluble (vitamin B complex) and fat soluble (vitamins A, D, E, and K). Tempe is a source of vitamin B with huge potential. Types of vitamins are contained in Tempe, including vitamin B1 (thiamine), B2 (riboflavin), pantothenic acid, nicotinic acid (niacin), vitamin B6 (pyridoxine) and B12 (cyanocobalamin).

Vitamin B12 is commonly found in animal products and not found in plant foods (vegetables, fruits, and grains), but tempeh contain vitamin B12 so that the only potential source of vitamins from vegetable foodstuffs. The increase in levels of vitamin B12 in the manufacture of tempeh most striking; vitamin B12 activity increased up to 33 times during the fermentation of soybeans, up about 8-47 times riboflavin, pyridoxine 4-14 times, niacin 2-5 times, 2-3 times biotin, folic acid 4-5 times, and pantothenic acid 2-fold. This vitamin is not produced by molds tempe, but by bacterial contaminants such as Klebsiella pneumoniae and Citrobacter freundii.

Vitamin B12 levels in the tempe ranged from 1.5 to 6.3 micrograms per 100 grams of dried tempe. This amount has been able to meet the needs of a person per day of vitamin B12. With the presence of vitamin B12 in Tempe, vegetarians should not feel concerned about the shortage of vitamin B12, as long as they involve the tempeh in the daily menu.

3.       Mineral

Tempe contains macro and micro minerals in sufficient quantities. Number of minerals iron, copper, and zinc, respectively, 9.39; 2.87, and 8.05 mg per 100 g tempeh.

Tempeh mold can produce enzymes that will outline fitase phytic acid (which binds some minerals) into phosphorus and inositol. With the breakdown of phytic acid, certain minerals (like iron, calcium, magnesium, and zinc) become more available for use of the body.

4.      Antioxidants

In the tempe antioxidants also found a substance in the form of isoflavones. Like vitamins C, E, and carotenoids, isoflavones also an antioxidant that is needed by the body to stop the reaction of free radical formation.

In soybean, there are three types of isoflavones, ie daidzein, glisitein, and genistein. In Tempe, in addition to the three types of isoflavones are also contained an antioxidant factor II (6,7,4-trihydroxy isoflavone), which has the most powerful antioxidant properties compared with the isoflavones in soy. These antioxidants are synthesized at the time the process soybeans into tempeh fermentation by bacteria Micrococcus luteus and Coreyne bacterium.

5.      Aging

Aging (aging) can be inhibited when the food consumed daily contains enough antioxidants. Because tempeh is a good source of antioxidants, consumption of adequate amounts regularly can prevent premature aging.

6.      Prevent Prostate and Breast Cancer

Research conducted at the University of North Carolina, United States, found that genestein and phytoestrogen found in tempeh was able to prevent prostate and breast cancer.