Know and Tempe, Which Is More Excellence?

Tofu and tempeh are both soy foods are known to have many benefits. Both are equally favored by the people of Indonesia. Then, which one is superior in the womb, tofu or tempe?

Tofu and tempeh contain the components contained in soybeans. Namely vitamins, minerals, unsaturated fatty acids, fiber pangat, prebiotics, isoflavones and others. However, processing of soybeans into tempeh or tofu also affect the content in the results.
According to soybean experts from the Bogor Agricultural Institute (IPB), Made Astawan there are aspects that make tempe superior to know. The process of fermentation on making tempe makes this food so much easier to use the body.

"Fermentation is done by microbes, ie Rhizopus molds, Fermentation overhauls something complex in soybeans to be simple," Made said in a discussion with Soyjoy.
"The human body is only capable of using simple rather than complex ones," he added.
Indeed what kind of processing know? The man who is also a lecturer in the Department of Food Science and Technology of IPB explained the making of tofu begins with soybean mill, then filtered, then coagulated.
"It's just that, there is no fermentation process, so that no new compounds are created," he explained.

How to cultivate tofu and tempeh
Cases choose to eat tempeh or tofu, of course back to each individual. However, if you want to get the best benefits from healthy components contained in tofu or tempeh should not be fried.
"There is research that says that fried isoflavones (antioxidants that can ward off free radicals cause various diseases) go down a lot, so, preferably tempeh or other processed soybeans processed with for example dibacem but not fried or steamed, boiled," Made said.