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New Vegetarian Food With Several Health Benefits (May 30, 2008) — A new vegetarian food that boosts the uptake of iron and offers a good set of proteins. This could be the result of a doctoral dissertation by Charlotte Eklund-Jonsson at the Department of Food Science.
The food, called tempe, is moreover a whole-grain product with high folate content. It is generally accepted in medicine that whole-grains reduce the risk of cardiovascular diseases, and it is also believed that it protects against age-related diabetes and certain forms of cancer. The B vitamin folate is the natural form of folic acid and, among other things, is necessary for normal fetal development. "Tempe is designed for vegetarians, but also for people who want to eat less meat for environmental reasons, for example," says Charlotte Eklund-Jonsson. "We also had the environment in mind when we chose to base it on barley and oats, which are suitable to cultivate in Sweden and therefore do not require long transports." Tempe is produced through fermentation with the aid of the micro fungus Rhizopus oligosporus. Tempe fermentation originates from Indonesia, but soybeans are used as the raw material there. In her work, Charlotte Eklund-Jonsson developed methods to preserve the high fiber content of the cereal grains and at the same time to enhance their content of easily accessible iron. Normally these two considerations work against each other. The findings show that the uptake of iron doubled after a meal of barley tempe compared with unfermented barley. In other studies both oat and barley tempe moreover produced low blood sugar responses and insulin responses, which is typical of whole-grain products. The dissertation is titled "Nutritional properties of tempe fermented whole-grain barley and oats - Influence of processing conditions on the retention and availability of iron, starch and folates" will be publicly defended on June 5 at 10:00 a.m. in Hall KB, kemigården 4, Chalmers University of Technology, Göteborg, Sweden. I don't see me foregoing my omnivore status anytime soon, but I'd be willing to give this a try as a supplement | |
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tempeh's not new.  | |
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Weird.
I think it's the barley and oats minus the soybean that makes it different. | |
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morningsong said: Weird.
I think it's the barley and oats minus the soybean that makes it different. so is "tempe" an updated version of "tempeh"? it's really yummy stuff. it's not the easiest to cook with, but it's tasty and hearty. | |
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I was all excited then realized I've been eating this for the past decade or so. Actually, I'm going to have some for dinner tonight.
http://www.lightlife.com/...p?c=tempeh Been gone for a minute, now I'm back with the jump off | |
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never tried tempeh pr tempe. what is it. | |
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missmad said: never tried tempeh pr tempe. what is it.
http://en.wikipedia.org/wiki/Tempeh "Tempeh/Tempe is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It originated from Indonesia, invented by the Javanese, where it is most popular, although it is common in other parts of Southeast Asia as well, introduced by migrated Javanese. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized the rich nutritional value of tempeh, tempeh was referred to as “Javanese meat.”" | |
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Anxiety said: morningsong said: Weird.
I think it's the barley and oats minus the soybean that makes it different. so is "tempe" an updated version of "tempeh"? it's really yummy stuff. it's not the easiest to cook with, but it's tasty and hearty. It's the Swedish version of an Japanese version. Maybe it's the iron and vitamin b boost that makes it different. And transporting it seems to be easier. Could it be a foresight type of thing? | |
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morningsong said: Anxiety said: so is "tempe" an updated version of "tempeh"? it's really yummy stuff. it's not the easiest to cook with, but it's tasty and hearty. It's the Swedish version of an Japanese version. Maybe it's the iron and vitamin b boost that makes it different. And transporting it seems to be easier. Could it be a foresight type of thing? yeah, just sounds like new and improved tempeh to me. and apparently it's tastier without that last "h".  | |
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