Tempeh (pronounced tèm-pay) is a traditional, cultured soy food from Indonesia. It’s easy to digest and is low in saturated fats. Free of cholesterol, tempeh is a good source of vitamins (especially B vitamins) and minerals (including magnesium, potassium, zinc and manganese).
While processed soy products like tofu, soy milk and isolated soy protein are not considered healthy to eat, fermented soy products like tempeh, natto and miso are considered beneficial by the Weston A. Price Foundation and are allowed on a low lectin diet since the fermentation process breaks down the lectins. Unfortunately, most tempeh brands contain grains but I have found a couple that are grain-free. This is one of them!
Ingredients: certified organic soybeans, deep well water, Rhizopus cultures.