Tempeh a fette

Liveg
90 Excellent
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Summary

This tempeh is minimally processed and primarily made from soybeans, which are a good source of plant-based protein. The inclusion of apple cider vinegar adds a beneficial ingredient known for its digestive and antimicrobial properties. The product's simple ingredient list and low level of processing contribute to its high score, making it a healthy choice within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Biolab
Category Meat And Seafood

Key ingredients 4

Soy
Neutral

Soy is a plant-based protein source that is rich in essential amino acids. It is minimally processed in this product, retaining its nutritional profile. However, it may not provide as complete an amino acid profile as animal-based proteins.

Risks

Soy can be an allergen for some individuals and may interfere with thyroid function in sensitive populations.

Benefits

Soy is a good source of protein and contains isoflavones, which may have beneficial effects on heart health.

Water
Neutral

Water is used as a solvent and processing aid in food production. It is essential for hydration and does not contribute calories or nutrients. In this product, it helps maintain moisture and texture.

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Apple Cider Vinegar
Good

Apple cider vinegar is a fermented product that can aid in digestion and has antimicrobial properties. It is minimally processed and retains beneficial acetic acid. It may also help in maintaining stable blood sugar levels.

Risks

Excessive consumption may lead to enamel erosion or digestive discomfort.

Benefits

Contains acetic acid which can support digestion and may help in controlling blood sugar levels.

See more about Apple Cider Vinegar →
Rhizopus Oryzae
Neutral

Rhizopus oryzae is a fermentation culture used in the production of tempeh. It is essential for the fermentation process, which enhances the nutritional profile of soy. The fermentation process can improve digestibility and nutrient absorption.

Benefits

Enhances the nutritional profile of soy by increasing digestibility and nutrient absorption.

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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