Tempeh
Tempeh as a functional food: fermented soybean cake, why proper evidence for health effects was not found, and allergy and safety notes.
Content last updated . This page has not been medically reviewed.
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Overview
Tempeh is cooked soybeans fermented into a firm cake, usually with a mold.What the research shows
Proper evidence was not found. We did not find clinical trials of tempeh as a food for a health outcome that we could read and verify. PubMed has few records at all (see Research). General evidence for soy protein and cholesterol is described in Soy foods, and it was not tested on tempeh specifically. [1]Safety and individual considerations
- Soy allergy applies.
- MAOI antidepressants: ask your clinician about fermented foods generally. [2]
- Fermentation safety matters: we do not give home-fermentation instructions. See Preparation.
Related
Miso · NattoFrequently asked questions
Is tempeh a good protein food?
We did not find a source we could read that analyzes tempeh nutrition; use FoodData Central for nutrient values. [3]
References
- Blanco Mejia S et al. A Meta-Analysis of 46 Studies Identified by the FDA Demonstrates that Soy Protein Decreases Circulating LDL and Total Cholesterol Concentrations in Adults. J Nutr 2019. PMID 31006811.
- Mayo Clinic. MAOIs and diet: Is it necessary to restrict tyramine?.
- U.S. Department of Agriculture. FoodData Central. Nutrient values for specific foods; we link to it rather than copying numbers.
Education, not medical advice. This page is for general information. It does not diagnose or treat any condition and is not a substitute for care from a qualified health professional. Natural does not automatically mean safe. Ask a clinician or pharmacist before changing your care, especially if you take medication, are pregnant or breastfeeding, or have a health condition.