Tempeh bacem

Lunch

Item Rating: 80/100

1 serving (100 grams) contains 200 calories, 15.0 grams of protein, 10.0 grams of fat, and 15.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		476.2
% Daily Value*
Total Fat		23.8 g	30%
	Saturated Fat	4.8 g	24%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		1190.5 mg	51%
Total Carbohydrates		35.7 g	12%
	Dietary Fiber	11.9 g	42%
	Sugars	11.9 g
protein		35.7 g	71%
Vitamin D		0 mcg	0%
Calcium		238.1 mg	18%
Iron		4.8 mg	26%
Potassium		714.3 mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

🥩 High protein

Source of Calories

Fat: 214 cal (42.9%)

Protein: 142 cal (28.6%)

Carbs: 142 cal (28.6%)

About Tempeh bacem

Tempeh Bacem is a traditional Indonesian dish originating from Central Java. It consists of tempeh cooked in a sweet and savory marinade made with coconut sugar, tamarind, and spices like coriander and garlic. Tempeh, made from fermented soybeans, is a dense source of protein and beneficial compounds like isoflavones. It is also rich in dietary fiber and essential nutrients, such as iron, magnesium, and calcium. This dish combines the nutritional benefits of tempeh with the distinct flavors of Javanese cuisine, which focuses on balancing sweet and savory elements. Known for its satisfying taste and plant-based profile, Tempeh Bacem is enjoyed as a wholesome protein source for plant-based meals or as a complement to other traditional Indonesian dishes like steamed rice or vegetables.

Health Benefits

• Tempeh is an excellent source of protein, providing about 15 grams per 100 grams, which supports muscle repair and growth.
• Rich in iron (3-4 mg per 100 grams), tempeh helps in maintaining healthy red blood cells and preventing anemia.
• The fermentation process creates probiotics that support gut health and digestion.
• Tempeh contains calcium, with approximately 100 mg per 100 grams, supporting bone density and strength.
• Isoflavones in tempeh contribute to hormonal balance and heart health.

Dietary Considerations

Allergens: Contains soy

Suitable for: Vegetarian, vegan, gluten-free

Not suitable for: Soy-free, low-histamine

Selection and Storage

Store tempeh in the refrigerator for up to 5-7 days or freeze for longer-term storage. Prepare Tempeh Bacem by marinating and cooking the tempeh, then refrigerate any leftovers in an airtight container for up to 2-3 days.

Common Questions About Tempeh bacem Nutrition

Is Tempeh Bacem high in protein?

Yes, Tempeh Bacem is high in protein as it is made from fermented soybeans. A 100-gram serving of tempeh provides approximately 15-20 grams of protein, making it an excellent plant-based protein source for vegetarians and vegans.

Can I eat Tempeh Bacem on a keto diet?

Tempeh Bacem can be consumed on a keto diet if prepared without added sugar, which can increase the carb count. Plain tempeh has about 9-10 grams of carbohydrates per 100 grams, so it can fit into moderate keto macros when consumed in controlled portions.

What are the health benefits of Tempeh Bacem?

Tempeh Bacem offers several health benefits, including being rich in protein, calcium, iron, and B vitamins. It also contains probiotics from fermentation which may aid digestion. However, traditional recipes often use sugar and frying, which adds calories and fat, so moderation is key.

How should I serve Tempeh Bacem?

Tempeh Bacem is typically enjoyed as a flavorful side dish. A serving size of around 100 grams is recommended, pairing well with steamed rice, vegetables, or noodles. To reduce calories, consider grilling or baking instead of deep frying.

How does Tempeh Bacem compare to regular tempeh?

Tempeh Bacem differs from regular tempeh because it is simmered with spices, usually including garlic, coriander, sugar, and coconut water, creating a rich, sweet-savory flavor. This preparation adds calories and carbs compared to plain tempeh, so it’s less suitable for strict diets like keto.

Data Sources & Scientific References