7 Of The Best Fermented Foods For A Better Health Gut

Originated from Indonesia, Tempeh is prepared with a natural process of fermenting soybeans. You may find some similarities between it and Tofu- since they are both plant-based protein originating from soy- however, unlike tempeh, tofu is not fermented.

During its production, the beans are bond into a cake form, and a fungus with a very complex Latin name is used (Rhizopus oligosporus); it is also called tempeh starter. The result is a firm texture with an earthy flavor.

When it comes to its nutritive value, tempeh contains vitamin B12 (some preparation methods may yield very little of the vitamin), essential amino acids and vegetarian proteins. Furthermore, the fermentation makes the soy carbohydrates in it become more digestible.