Tempeh and tofu are processed soy products. Tofu, which is more widespread is made from coagulated soy milk pressed into solid white blocks. It’s available in a variety of textures menu. Including firm, soft, and silken.
On the other hand, tempeh is made from soybeans. That have been fermented and compacted into a firm dense cake. Some varieties also contain quinoa, brown rice, flax seeds, and spices.
Tempeh is chewy and bears a nutty, earthy taste. While tofu is more neutral and tends to absorb the flavors of the foods it’s cooked with.UFABET
Both products are commonly used as a nutritious meat replacement and can be cooked in numerous ways.
Rich in isoflavones.
Tempeh and tofu are rich in phytoestrogens known as isoflavones.
Isoflavones are plant compounds that mimic the chemical structure and effects of estrogen. A hormone that promotes sexual and reproductive development.
Many of tofu and tempeh’s health benefits. Which include a reduced risk of certain cancers and improved heart health, have been attributed to their isoflavone content.
Tofu offers approximately 17–21 mg of isoflavones per 3-ounce (85-gram) serving. While tempeh provides 10–38 mg in the same serving size, depending on the soybeans used to prepare it.
May reduce your risk of heart disease
Research associates increased soy intake with a decreased risk of heart disease because of its effects on cholesterol and triglycerides.
Specifically, one mouse study found that nutrient-enriched tempeh decreased both triglyceride and cholesterol levels.
Tofu appears to have the same effects.
For example, a rat study demonstrated that tofu and soy protein significantly lowered triglyceride and cholesterol levels.
Additionally, a study in 45 men noted that. Total cholesterol and triglyceride levels were significantly lower on a tofu-rich diet than on a diet rich in lean meat.