Tempeh is made from whole, cooked and fermented soybeans that naturally bind into a cake form in the fermentation process. This process also pre-digests the carbohydrates and proteins, which is helpful for those who have trouble processing beans. The soybeans maintain their nutritious, fibrous composition and have a nutty, mushroom like flavor.

Due to its high protein content, tempeh is a popular alternative and is often used as a patty or meat substitute. It has high levels of essential nutrients that improve overall functioning like manganese, copper, riboflavin and niacin. It has also been found to reduce cholesterol and improve bone density.

The fermentation process adds to these benefits and even strengthens skin by increasing your hyaluronic acid, the component that keeps skin tight.

When choosing tempeh, always choose organic to avoid chemical residues and genetically modified proteins. It is also advisable to eat it in moderation; too much soy can lead to hormone imbalances and digestive issues.

Glycemic Load=1