Natural Tempeh ORGANIC 500 g - PREPARATION TEMPEH

Tempeh , which resembles cheese or rice bread made from fermented soybeans, is a traditional ingredient in many dishes originating in Indonesian cuisine. Its production probably began on the island of Java, located in present-day Indonesia, and was first documented in 1815.
Tempeh is rich in the basic building blocks of all organs, our body's own protein, which is needed for the production of red blood cells, iron and group B vitamins to support the nervous system. Compared to unfermented soy products, tempeh also contains significantly fewer oligosaccharides and fats , which makes it easier to digest.
Tempeh has a specific, slightly nutty acidity characteristic of fermented products, but absorbs flavors easily, similar to tofu. Recommended for noodles, vegetables, and rice.
Fermented soybean product. The product is ready for immediate consumption. High protein content.

INGREDIENTS

Cooked soybeans * (99%), water, apple cider vinegar *, starter cultures: Rhizopus oligosporus ( * from controlled organic farming).

ALLERGY INFORMATION
May contain lupin.

NUTRITIONAL VALUE OF THE PRODUCT PER 100 g
Calorific value - 692 kJ / 165 kcal
Fat - 8.3 g
- of which saturated fatty acids - 1.3 g
Carbohydrates 2.9 g
- of which sugar 0.3 g
Fiber - 4.5 g
Protein - 18 g
Salt - 0.01 g

AMOUNT PER DAY (100 g):
Vitamin B12 - 0.5 µg (20% * NRV)
* NRV - Reference Intake Value

NET WEIGHT: 500 g

RECOMMENDED STORAGE CONDITIONS
Store at 2 to 8°C. Consume within 3 days of opening.

Manufacturer - Name and Address: UV SP. Z OO SP.K. ŁĄKOWA 11, 62-023 BORÓWIEC