Tempe is one of food products from soybeans that have been fermented. Tempe
contains high nutrition are many health benefits such as proteins,
carbohydrates, vitamins, fats, fiber, enzymes, daidzein, genisten, as
well as antibacterial components that are beneficial to health. Tempe health benefits for both to be given to all ages (from infants to the elderly). Tempe is a relatively economical food in terms of price, and could in the consumption of all classes. Tempe
is often found at home or in the stalls, as a side dish and the dish
turned out to complement the content and value of tempeh has better
digestibility compared to soy.
Tempe
believed to be useful for preventing anemia and osteoporosis, two
diseases that affects many women, because the nature of women who have
experienced menstruation, pregnancy and breast-feeding a baby. This
anemia can affect women who are lazy to eat, for fear of fat, so the
supply and production of red blood cells in the body decreases., Tempeh
can also serve as a supplier of minerals, vitamin B12 (found in animal
foods), and iron that is needed in the formation of red blood cells. In addition, tempeh can also lower blood cholesterol levels. Compound protein, PUFA fatty acids, fiber, niacin, and calcium in soybean can reduce the amount of bad cholesterol.
In the tempeh antioxidants also found a substance in the form of isofalvon. As
well as vitamin C, E and carotenoids, isoflavones are antioxidants that
are 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 isoflavones in
kedelai.Penelitian conducted at the University of North Carolina,
United States, found that genestein and phytoestrogens found in soybean was able to prevent prostate cancer, breast and aging (aging). Antioxidants
are biosynthesized at the time of the fermentation process of soybeans
into soybean by bacteria Micrococcus Coreyne bacterium.Pada leteus and
nutritional value of tempeh increased approximately 2-fold after soy
fermented into tempe, such as vitamin B2, vitamin B12, niacin, and
pantorenat acid. Even
the results of the analysis, nutrient content of tempe show at 1:13
mg/100 g niacin weight tempeh can dimakan.Karena niacin content in
soybean is only about 0.58 mg.
Tempe for health benefits include:
* Preventing the onset of hypertension
* It has anti-oxidant properties, resist cancer
* A high calcium content, tempeh can prevent osteoporosis
* Protein is found in very high tempe, easy to digest, so good for diarrhea
* Contains iron, which are antioxidants flafoid thus lowering blood pressure
* Power hipokolesterol. Polyunsaturated fatty acid content in soybean is able to lower cholesterol
* Contains desmutase superoxide free radicals which can control, good for heart patients
*
Prevention of anemia, characterized by low hemoglobin levels due to
lack of available iron (Fe), copper (Cu), zinc (Zn), protein, folic
acid and vitamin B12, in which the elements are contained in tempe
*
Anti-infection, the survey showed that the soybean contains
antibacterial compounds produced by corals tempe (R. oligosporus) is a
useful antibiotic to minimize the incidence of infection
*
Prevent multiple nutritional problems (due to nutritional deficiency
and excess) and its accompanying diseases, both infectious and
degenerative