Tempeh is a food made by controlled fermentation of soy beans. This ferment of Tempeh binds soy beans in a compact white mass and produces naturally occurring antibiotic agents, which are believed to increase body protection from intestinal infections and which leaves the soy isoflavim unchanged.
Tempe is very nutritious and contains many healthy ingredients, including essential amino acids and soy phytochemicals. The more popular health effects of isoflavin are: bone healing, reduction of menopausal symptoms, reduction of coronary heart disease and anti-cancer. All fibers of soybean are stored in Tempeh; its enzymes formed during the fermentation process improve digestion.