Tempeh Information

Henry’s Tempeh is an artisanal, handcrafted soyfood.

• Organic
• Non-GMO
• Gluten-free
• Vegan
• Fermented
• Cultured
• An entirely natural and minimally processed soyfood with no preservatives added
• Pasteurized, ready-to-eat coming out of its package, does not require steaming prior to eating; on a stand-alone basis, i.e. without seasonings added through cooking, it has a very mild, nutty taste
• Produced by a Canadian small business, located in Kitchener-Waterloo, Ontario
  
  

  

Five varieties of Henry’s Tempeh

SoyOnly

SoyKasha

SoyBasil

SoyRedPepper

SoyCurry.

                                   

SoyOnly

• A tried and true, traditional tempeh, pure wholesome soy flavour, made with organic soybeans only.

SoyKasha

• A unique combination of organic soybeans complimented by organic kasha (roasted buckwheat).
• Kasha is gluten-free -- buckwheat is not a grain; botanically it is a fruit and gluten-free. Kasha is high in potassium and phosphorus and contains twice as much vitamin B as wheat. It is an excellent source of biological protein, having more than 90 percent of the protein value of nonfat milk solids and over 80 percent of whole egg solids. It is also low in calories.

SoyBasil

• A delicately flavoured tempeh, the coming together of organic soybeans and basil herb.

SoyRedPepper

• A delightfully tasty combination of organic soybeans and sweet red peppers!.

SoyCurry

• A bit of India! tempeh imbued with a light flavouring of curry! tasty but not overpowering!

What is Tempeh?

Tempeh is the most nutritious of soyfoods; it is the perfect soy protein. Tempeh, a staple source of protein in Indonesia for several hundred years already, is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. 

The main ingredient in tempeh is soybeans. In making tempeh soybeans are cleaned, cracked, dehulled, cooked, then inoculated with a starter culture, and finally incubated. During incubation the important phase of fermentation occurs. Tempeh owes much of its flavour, texture and nutritional properties to the process of fermentation, the same process that gives us cheese, yogurt, bread and wine.

The starter culture is rhizopus oligosporus, a friendly culture, a filamentous form fungi. As the culture spores germinate they bind the soybeans together into compact white cakes. The result is a chunky cake of beans that delivers a mild, nutty flavour with a firm yet tender, meaty or chewy texture.

Tempeh is a highest quality source of plant protein, and an excellent replacement or substitute for animal protein. The only limitation in using tempeh is one's imagination! Check out Recipes & Tips for some interesting ways of incorporating tempeh into your diet.

Storing Tempeh

Henry’s Tempeh is sold as a refrigerated fresh product; some stores also sell it in their frozen food section. Fresh it can be stored in the refrigerator, in its unopened vacuum sealed pouch, for several weeks. Once the pouch has been opened store any remaining tempeh in the original pouch, and in turn place this pouch into another plastic bag or container, closing it well. Stored in this manner the fresh tempeh will keep well for several days (even a week or more, depending on what all else is going on in your fridge!).  Frozen the tempeh can be stored for several months in the unopened vacuum sealed pouch. Our tempeh handles freezing exceptionally well, in large part because of its vacuum packaging.

Nutritional Information.

Henry’s Tempeh is:

• an excellent source of protein, contains all the essential amino acids; same quality protein as meat or poultry

• excellent source of calcium,

• low in saturated fat

• high in essential fatty acids & B vitamins

• cholesterol free

• high in soluble dietary fibre

• fermented: fermentation neutralizes the phytate acid present in the soybeans, therefore tempeh does not restrict the body’s absorption of minerals

• easy to digest because the fermentation process breaks down the complex proteins found in soybeans, making tempeh more easily digested than non-fermented soy foods or whole soybeans 

• high in isoflavones

• a good source of folic acid and isoflavones

• low in sodium

Nutritional Highlights of 80 g Tempeh* (cooked)

Industrial Laboratories of Canada Inc. Feb 2007

To view the complete Certificate of Analysis follow the link: Cert of Analysis.pdf

Soy's key health benefits are related to its excellent protein content, its high levels of essential fatty acids, numerous vitamins and minerals, its isoflavones, and its fibre. Tempeh contains a wealth of nutrients that are tied to an impressive array of health benefits, including decreased risk of heart disease and strokes, osteoporosis, cancer, and digestive disorders, losing excess weight (and/or not gaining weight) in addition to easing some of the symptoms of menopause.

1. Soy Protein and Cardiovascular Disease: Considerable evidence supports a role for soy protein in reducing the risk of cardiovascular disease, the number one killer of adults. Soy products are free of the saturated fat implicated in many health problems, and particularly heart related problems. Soy products appear to lower total blood cholesterol and LDL levels at about the same rate as decreasing fat in the diet. The U.S.A. Food and Drug Administration states that: "25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".

2. Soy Protein and Bone Health: Isoflavones in soy appears to increase the bone mineral content of postmenopausal women, decreasing the possibility of osteoporosis. Good bone health throughout life helps prevent osteoporosis, a major cause of disability in later years. Research suggests that consuming soy protein may help protect bones from becoming weak and brittle, especially for post-menopausal women whose risk of osteoporosis is increased.

3. Soy Protein and Cancer: Although heart disease kills more people, many individuals are more afraid of breast cancer and prostate cancer. Epidemiological (population) studies suggest that soy protein may have a role in reducing the risk of certain cancers, particularly breast, colon and prostate cancer.

4. Weight Loss: Increased fat levels are known to lead to increased risk of several diseases, including heart disease, stroke, bone fractures, breast cancer and other cancers. Research studies have documented two key properties of soy protein that help with weight loss independent of its low-calorie and low-carbohydrate content. The studies show that consumption of soy protein contributes to weight loss by decreasing the amount of fat your body stores while increasing lean muscle mass. 
   There is no miracle cure for obesity, but the medical research evidence for soy protein aiding in weight loss and preventing weight gain is solid. Tempeh is an excellent dietary choice for low-fat protein that can help you stay fit and trim. A good strategy for losing weight and/or for preventing weight gain is to make tempeh part of your diet and to engage in regular exercise.

5. Soy products appear to decrease the symptoms of menopause, especially hot flashes.

6. Soy products are excellent vegetable sources of protein. Many current health recommendations suggest limiting animal protein, so substituting tempeh for chicken, beef, or pork makes sense.

7. People with reduced kidney function--such as those with diabetes who have nephropathy--can benefit by replacing animal protein with soy.

8. Additional Health Benefits of Soy Protein: The potential health benefits of soy protein are under continued investigation. The areas of continued research include soy protein and diabetes, weight management, and kidney disease. In addition, studies of the antioxidant activities of the bioactive molecules occurring naturally in soy protein cut across several disease states. Soy isoflavones fight osteoporosis by stimulating bone formation and inhibiting bone resorption. Also, the fiber in soy foods like tempeh can prevent colon cancer and help control diabetes and kidney function. 

9. In many countries, people are living longer than ever before. However, a longer life span may also increase chances of developing the chronic diseases that can accompany aging. Prevention is the key to improved health throughout life. Diet is an essential element in any program of disease prevention. As scientists work to identify which foods and substances in foods may benefit health and prevent disease, an increasing amount of research attention is focusing on soy protein. 

   
   For a list of the latest research abstracts on soy protein health benefits check out http://www.solae.com/healthbenefits/index.jsp for studies categorized by topics relating to specific diseases, health conditions, and general inquiries into soy protein.

    

Henry’s Tempeh contains the entire soybean, save and except the hull, unlike many other soyfoods. The Rhizopus mould used in making tempeh improves the already good properties of the ingredient soybeans. Henry’s Tempeh has the following additional characteristics and health benefits:

1. 100 g of tempeh contains over 25% of the adult daily requirement for dietary fibre. Fibre is essential for a healthy digestive tract, is key in preventing many chronic diseases and may prevent certain types of cancer.

2. Tempeh is easy to digest. Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soyfoods such as tofu. The process of fermentation makes the soybeans softer, and enzymes produced by the mould predigest a large portion of the basic nutrients. The moulds also produce an enzyme phytase which break down phytates, thereby increasing the absorption of minerals such as zinc, iron and calcium.

3. Tempeh is ideal for people on low sodium diets. Unlike other fermented soy products, like miso which is very salty, tempeh is low in sodium.

4. Rhizopus moulds produce natural, heat-stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.

Disclaimer: All information in this website has been researched and compiled from sources that are considered reliable and accurate. The compiler of the material contained in this website has no training in medicine or science. Readers are advised to consult with their physicians when making decisions in respect of their diet and health. 

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