Nutrition Gynecology in Tempe
Tempe is a traditional Indonesian food, the results of fermentation kaping rhizopus ohgosporis or rhizopusoryzal on soybean seed that has been boiled. There are various kinds of Tempe, which is discussed here tempe made from soybeans, which is a product of compact, flat terbungkus by miselium kaping seem so white, and when sliced pieces seem soybean seeds pale yellow, in between miselium.
Fermentation kaping produce changes in the texture of soybean, a well-done and the value of vitamin tempe better than soybean.
Gynecology Nutrition In Tempe:
Protein
Enzyme-enzyme produced kaping, the free amino acid, so that the measure increased to 85 times between soybean protein.
Carbohydrate
Soybean contains a carbohydrate sakrosa and stakhiosa and rifinosa (2 last cause the formation of gas in the stomach). Soybean tempe fermentation produces a carbohydrate.
Fat
Enzyme in kaping can lower total fat content of 22.2% to 14.4% and increasing free fatty acid content of 0.5% to 21%.
Mineral
There is acid in the soybean fitat which is a compound forfose, which can not be used by the body. With fermentation, kaping produce the enzyme fitase decipher fitat acid, so that can be used forfosenya body.
Vitamin
The fermentation process can increase the degree vitamin B2 (Riboferum), Vitamin Bb (Piridoksin), acid folat, panthotenat acid, and acid nikotinat. While the vitamin B1 content decreased due to the growth and form kaping also vitamin B12 by bacteria that do not exist in other vegetable products.
Benefits Tempe
Tempe is the source of the vitamin, particularly for people with hiper kolesterolemia. From various research that Tempe can reduce cholesterol level in the blood and prevent the occurrence of blood vessel constriction, as tempe contains saturated fatty acid does not double. So that people with hypertension are advised to consume tempe every day, in addition to dietary saturated fat low.
Tempe also contains anti-bacterial substance that may prevent the growth of several types of bacteria cause diarrhea and granpositif (salmonella and shigella sp sp). Therefore, where is also recommended to be consumed under five who suffer diarrhea.
Tempe is a traditional Indonesian food, the results of fermentation kaping rhizopus ohgosporis or rhizopusoryzal on soybean seed that has been boiled. There are various kinds of Tempe, which is discussed here tempe made from soybeans, which is a product of compact, flat terbungkus by miselium kaping seem so white, and when sliced pieces seem soybean seeds pale yellow, in between miselium.
Fermentation kaping produce changes in the texture of soybean, a well-done and the value of vitamin tempe better than soybean.
Tempe is a traditional Indonesian food, the results of fermentation kaping rhizopus ohgosporis or rhizopusoryzal on soybean seed that has been boiled. There are various kinds of Tempe, which is discussed here tempe made from soybeans, which is a product of compact, flat terbungkus by miselium kaping seem so white, and when sliced pieces seem soybean seeds pale yellow, in between miselium.
Fermentation kaping produce changes in the texture of soybean, a well-done and the value of vitamin tempe better than soybean.
Gynecology Nutrition In Tempe:
Protein
Enzyme-enzyme produced kaping, the free amino acid, so that the measure increased to 85 times between soybean protein.
Carbohydrate
Soybean contains a carbohydrate sakrosa and stakhiosa and rifinosa (2 last cause the formation of gas in the stomach). Soybean tempe fermentation produces a carbohydrate.
Fat
Enzyme in kaping can lower total fat content of 22.2% to 14.4% and increasing free fatty acid content of 0.5% to 21%.
Mineral
There is acid in the soybean fitat which is a compound forfose, which can not be used by the body. With fermentation, kaping produce the enzyme fitase decipher fitat acid, so that can be used forfosenya body.
Vitamin
The fermentation process can increase the degree vitamin B2 (Riboferum), Vitamin Bb (Piridoksin), acid folat, panthotenat acid, and acid nikotinat. While the vitamin B1 content decreased due to the growth and form kaping also vitamin B12 by bacteria that do not exist in other vegetable products.
Benefits Tempe
Tempe is the source of the vitamin, particularly for people with hiper kolesterolemia. From various research that Tempe can reduce cholesterol level in the blood and prevent the occurrence of blood vessel constriction, as tempe contains saturated fatty acid does not double. So that people with hypertension are advised to consume tempe every day, in addition to dietary saturated fat low.
Tempe also contains anti-bacterial substance that may prevent the growth of several types of bacteria cause diarrhea and granpositif (salmonella and shigella sp sp). Therefore, where is also recommended to be consumed under five who suffer diarrhea.
Tempe is a traditional Indonesian food, the results of fermentation kaping rhizopus ohgosporis or rhizopusoryzal on soybean seed that has been boiled. There are various kinds of Tempe, which is discussed here tempe made from soybeans, which is a product of compact, flat terbungkus by miselium kaping seem so white, and when sliced pieces seem soybean seeds pale yellow, in between miselium.
Fermentation kaping produce changes in the texture of soybean, a well-done and the value of vitamin tempe better than soybean.
