Tempe mendoan

Snack

Item Rating: 81/100

1 serving (100 grams) contains 200 calories, 10.0 grams of protein, 12.0 grams of fat, and 15.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		476.2
% Daily Value*
Total Fat		28.6 g	36%
	Saturated Fat	4.8 g	24%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		714.3 mg	31%
Total Carbohydrates		35.7 g	12%
	Dietary Fiber	4.8 g	17%
	Sugars	2.4 g
protein		23.8 g	47%
Vitamin D		0 mcg	0%
Calcium		119.0 mg	9%
Iron		3.6 mg	20%
Potassium		476.2 mg	10%

* 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

Source of Calories

Fat: 257 cal (52.0%)

Protein: 95 cal (19.2%)

Carbs: 142 cal (28.8%)

About Tempe mendoan

Tempe Mendoan is a traditional Indonesian dish originating from Central Java, featuring thinly sliced tempeh (fermented soybean cake) coated in seasoned batter and lightly fried. The word 'mendoan' comes from the Banyumas Javanese term meaning 'to cook quickly in hot oil,' resulting in a soft, semi-fried texture. Tempeh is a nutrient-dense food, offering a complete plant-based protein source, rich in fiber, manganese, phosphorus, magnesium, and copper. It is also low in saturated fat, making it a heart-friendly option. Paired with a dipping sauce, Tempe Mendoan is a versatile and flavorful dish enjoyed as a snack, appetizer, or side dish.

Health Benefits

• Rich source of plant-based protein (10-19 grams per 100g), supporting muscle repair and overall daily protein needs.
• Contains dietary fiber, beneficial for gut health and maintaining stable blood sugar levels.
• High in manganese (over 50% of the Recommended Daily Intake per 100g), aiding in bone health and antioxidant defense.

Dietary Considerations

Allergens: Contains soy, wheat (if batter contains flour with gluten)

Suitable for: Vegetarian, vegan

Not suitable for: Soy-free, gluten-free (if batter contains regular flour)

Selection and Storage

Store tempeh in the refrigerator for up to 7 days before preparation. After frying, refrigerate leftovers in an airtight container and reheat in a pan or oven to regain crispness.

Common Questions About Tempe mendoan Nutrition

Is Tempe Mendoan high in protein?

Tempe Mendoan, made from fermented soybeans, is a good source of protein. On average, a serving (100 grams) contains about 10-15 grams of protein, depending on the preparation method. This makes it an excellent option for plant-based diets seeking a protein boost.

Can I eat Tempe Mendoan on a keto or low-carb diet?

Tempe Mendoan is not ideal for a strict keto or low-carb diet due to its batter, which is typically made with flour. A serving can contain approximately 15-20 grams of carbs depending on the preparation. It is better suited for diets with moderate carbohydrate allowances or can be adapted with a low-carb batter alternative.

What are the health benefits or concerns of eating Tempe Mendoan?

Tempe Mendoan is rich in nutrients like protein, fiber, and vitamins such as B-vitamins from fermentation, making it a healthy plant-based food. However, as it is often deep-fried, it can be high in unhealthy fats and calories, potentially contributing to weight gain if consumed excessively. Opting for air frying or less oil during preparation can mitigate these concerns.

What is the recommended serving size for Tempe Mendoan?

A typical serving size of Tempe Mendoan is 2-3 pieces, roughly 100-150 grams. This portion provides a balance of protein (10-15 grams) and fiber, but be mindful of the added calories (around 200-250 calories) from frying if you're watching your intake.

How does Tempe Mendoan compare to regular tempeh, and what are the best preparation tips?

Tempe Mendoan differs from regular tempeh in that it is thinly sliced, coated in a spiced batter, and traditionally fried, giving it a crispy texture. Regular tempeh, on the other hand, is typically consumed plain, steamed, or sautéed. For a healthier twist, try using an air fryer or light pan sauté instead of deep-frying.

Data Sources & Scientific References