Tempeh de garbanzos
Summary
This product is made from high-quality, minimally processed ingredients, primarily organic chickpeas, which are a great source of plant-based protein and fiber. The inclusion of apple cider vinegar and a natural fermentation process further enhances its nutritional profile and supports gut health. The clean label and low level of processing contribute to its excellent rating.
At a glance
Key ingredients 4
ChickpeasVery Good
Chickpeas are a rich source of plant-based protein and fiber, making them an excellent choice for vegetarians and vegans. They are organically grown, which reduces exposure to pesticides and enhances nutritional quality. Chickpeas also provide essential nutrients like iron and folate.
Benefits
High in protein and fiber, supporting digestive health and providing a sustained energy source. Rich in essential nutrients such as iron, folate, and magnesium.
WaterNeutral
Water is used as a solvent and medium for fermentation in food processing. It is a neutral ingredient with no direct nutritional impact. The quality of water can affect the final product, but it generally poses no health risks.
See more about Water →Apple cider vinegarGood
Apple cider vinegar is known for its potential health benefits, including antimicrobial properties and aiding digestion. It is organically sourced, enhancing its quality and reducing chemical exposure. The fermentation process used to produce vinegar can also support gut health.
Risks
Excessive consumption may lead to tooth enamel erosion or digestive discomfort.
Benefits
May aid in digestion and support gut health due to its acetic acid content. Contains beneficial compounds that can have antimicrobial effects.
RhizopusNeutral
Rhizopus is a type of fungus used as a fermenting agent in the production of tempeh. It is essential for the fermentation process but does not contribute directly to the nutritional profile. The fermentation process can enhance the digestibility of proteins in the product.
Benefits
Facilitates the fermentation process, improving the digestibility and nutritional profile of the product.
Processing
Unprocessed or Minimally Processed Foods
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