10 Efficacy and Benefits Tempe

timurOnline - Who does not know tempe? The original Indonesian food is cheap. Tempe is the result of fermentation of soybeans with the fungus Rhizopus oligosporus. Tempe is much preferred than it tastes delicious, cheap, and easy to obtain.



It turns out that tempe has many benefits. A piece of tempeh contains many useful elements, such as carbohydrates, fats, protein, fiber, vitamins, enzymes, daidzein, genisten, as well as antibacterial components beneficial to health.

Therefore, tempeh is very good to eat all age groups (from infants to the elderly), so that tempeh is often referred to as the food of all ages. In addition, by consuming tempeh every day there will be increased nutritional value, such as vitamin B2, vitamin B12, niacin, and pantorenat acid.

Here are 10 properties of Tempe:
1. Proteins contained in tempeh are very high, easily digested, so good for diarrhea.
2. Contains iron, which are antioxidants flafoid thus lowering blood pressure.
3. Desmutase containing superoxide free radicals that can control, good for heart patients.
4. Reduction of anemia. 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 elements are contained in Tempe.
5. Anti-infection. The survey results showed that tempeh contain antibacterial compounds produced by reef tempeh (R. oligosporus) is an antibiotic that is useful to minimize the incidence of infection.
6. Hipokolesterol power. Polyunsaturated fatty acid content in tempeh are able to lower cholesterol levels.
7. Have anti-oxidant properties, resist cancer.
8. Preventing multiple nutritional problems (due to shortage and excess nutrients) along with a variety of diseases that accompany it, both infectious and degenerative.
9. Preventing the onset of hypertension
10. A high calcium content, tempeh can prevent osteoporosis.