Have you ever been told not to have a tempeh mentality? Or heard people refer to poor-quality items as tempeh-grade items? I don’t know what’s wrong with tempeh that it conjures such a negative connotation. For sure, it made me reluctant to eat tempeh. I don’t want to grow up to be a tempeh-minded person who gives up easily. I ate meat instead.

As an adult, I learned that tempeh played a major role in relieving Indonesia from malnutrition during the Dutch, Japanese, and post-World War II colonial periods. Tempeh, which is cheap yet nutrient-laden, was the best choice for our unprosperous nation at that time.

What about today? Isn’t Indonesia doing much better economically? Nowadays, we can even choose to more expensive and better-quality food such as wagyu meat and probiotic chicken. Is this really the case? Let’s compare tempeh with several protein sources.

Having both made from soybeans, tofu and tempeh have the same nutritional content. However, the digestive enzymes produced by tempeh molds enable the body to absorb the nutrients more easily. Some types of traditionally made tempeh even contain vitamin B12 which cannot be obtained from other vegetable protein sources. Vitamin B12 plays a major role in the formation of red blood cells.

The protein content of tempeh is not as high compared to beef or chicken. However, tempeh has advantages compared to both proteins:

o Tempeh contains calcium – which is important for bone health

o Tempeh contains iron – which plays an important role in maintaining brain health, preventing anemia, and maintaining the body’s immunity

o Tempeh contains magnesium – which is needed by the body to help converting food into energy, assisting the formation of protein, and repairing our genes (DNA and RNA).

o Tempeh has less saturated fat than beef or chicken.

This shows that tempeh is actually very beneficial for consumption. It is ideal for women who often suffer from iron and calcium deficiency. Due to its low levels of saturated fat and cholesterol, tempeh is also an ideal source of protein for people who need a low-cholesterol diet, or just want to be healthier and lose weight.

Nowadays, tempeh has become a global prima donna. Many nations come and learn to make tempeh from our nation as they recognize the goodness and benefits of tempeh.

Let’s not be a nation that underestimates our own cultural heritage.

Tempeh was born to meet the challenges of rescuing our ancestors from malnutrition. May it continue to be preserved and developed in our daily menu. Let’s eat tempeh.