Tempeh - Nutrition

Nutrition

The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B₁₂ (though it is uncertain whether this B₁₂ is always present and bioavailable). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus, which makes very little B₁₂ and could be missing Klebsiella pneumoniae, which has been shown to produce significant levels of B₁₂ analogs in tempeh when present. Whether these analogs are true, bioavailable B₁₂, has not been thoroughly studied yet. The fermentation process also reduces the phytic acid in soy, which in turn allows the body to absorb the minerals that soy provides.