Tempeh Soybean Pumpkin seeds are rich in vitamins and minerals like manganese and vitamin K, both of which are important in helping wounds heal. They also contain zinc, a mineral that helps the immune system fight bacteria and viruses. Pumpkin seeds are also an excellent source of Phosphorus, best way to enjoy them with your TempehLike other soy foods, tempeh has isoflavones. These are chemicals called phytoestrogens that have cancer-fighting and antioxidant properties. There is also evidence that soy products like tempeh may: Improve your cholesterol Lower your blood pressure Protect your heart Improve insulin resistance Lower inflammation Help relieve hot flashes from menopause Promote bone health Tempeh usually doesn’t cause bloating or gas. That makes it a good alternative to beans for people who have a digestive disorder like irritable bowel syndrome (IBS). Fermented soybeans may do a better job than unfermented soy when it comes to keeping type 2 diabetes from getting worse. But scientists need to do more testing of that idea in humans to know for sure. Children or teenagers who eat soy-based foods like tempeh early in life may see more health benefits later. Experts think that early exposure to soy may lower the risk of breast cancer.Cooking – thaw it outside 30 min before cooking so you can cut the tempeh better in cubes/triangles or slices
Ingredients- whole soybean, culture, rice flour and filter water, pumpkin seeds
Shelf life – 6 months freezer and please store it in airtight container once opened
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