Tempe Ρεβυθιού
The Tempeh chickpea is a unique product that combines the tradition of south-east Asia, with traditional Greek raw materials.
The chickpeas give a special aroma in Tempe, a sweet aftertaste, and tight texture. Visually do not differ particularly from the Tempeh soy. It stands out for its full of flavour, the variety of applications in the kitchen, and the high content of protein, fiber, and probiotics.
In a pan, pot or in the oven Tempe chickpea is capable to star in all your culinary explorations. Will give another dimension to the use of chickpeas!
Features/Benefits
Tempe has generally been studied for its nutritional benefits and its contribution to good health. The Tempeh Chickpea, compared with the Tempeh Soy has a more mild flavor, sweet, without the taste of a pea, while the texture is just as tight as soybean, and more “granular”.
It is produced Tempe
The Tempeh chickpea is produced with a natural and traditional fermentation process, which includes a whole chickpeas and a fungus (Rhizopus Oligosporous).
Chickpeas cooked in water with organic apple cider vinegar, and then mixed with the fungus, before being released at a special warmer present to be fermented for 36 to 42 hours. Until then, the chickpeas are tied in a tight barbell, due to the white mycelium that forms around them, the fungus as a result of fermentation.
Nutritional Benefits
Due to the high απορροφησιμότητας of proteins, the Tempeh Chickpea is an excellent source of plant protein, and fiber. It is low in fat and cholesterol and is an ideal choice for vegetarian and vegan, vegan friendlyή those seeking a healthy form of protein with a low fat content.
As a product of fermentation, compared with raw chickpeas, is a lot less levels of αντιθρεπτικών ingredients, which makes the Tempeh chickpea most digestible and the nutrients more βιοδιαθεσιμα. [1]
The very process of fermentation, creates such conditions that provide:
- Bioavailable protein
Fermentation converts proteins into amino acids, making them more readily absorbable by the body. Content: 15 gr of protein per. 100g of product = (women 30%, men 25% of the RDA, approximately) - Easy digestion
Provides more nourishment, reducing anti-nutrients (an inhibitor of trypsin, phytic acid) that make indigestible pulses and bind nutrients. - Source of isoflavones, plant phyto-estrogens
Isoflavones are phytochemicals compounds (phytoestrogens) that provide a lot of health benefits and helps to prevent several diseases. They are found in soybeans, chickpeas, and other legumes.
Reduce the risk of growth of cancer cells - Improve bone health, reducing the osteopenia and the loss of calcium
- Relieves the symptoms of menopause, replacing the loss of estrogen that create the symptoms.
- Reduce cholesterol, through their antioxidant action.
- Probiotic action, which is derived from the fermentation process.
Probiotic bacteria protect the body as a whole (more effective immune system, a healthy gut, assimilation of food and nutrients, anti-inflammatory action, etc), contributing in a healthy microbiome and acting against pathogens such as salmonella and E. coli.
They give us energy and good nerve function. The provision of in B vitamins, enhance nerve function, digestion and absorption of nutrients, the formation of blood and the conversion of energy in our diet.
Ways to use
The Tempeh chickpea fit a lot in Mediterranean dishes and traditional Greek recipes. Replace any animal protein in dishes dishes with sauce, deep-fried, in salads, pasta, rice ca.
It has the capacity to absorb the flavors of marinades and like the savory spices of the Far East, such as soy Sauce,the sauce Ταμάρι, the paste Miso, the shio koji.
Replace a piece of meat with Tempeh chickpea and cook the same way.
Experiment with new marinades, as a spicy mexican sauce, Chimichurri, or a japanese marinade for Yakitori, but give it a try and braised roast instead of chicken or just experiment with the endless possibilities.
Maintenance and handling
The Tempeh Chickpea Peace by Peas are non-pasteurized product, vacuum-packed and sold frozen to maintain a longer duration of maintenance. In the freezer it can be stored for up to 9 months from the production. If thawed (need 1-2 hours) and I opened the packaging, can be kept in the refrigerator and consumed within 10 days.
From the moment you open the bag is maintained in a refrigerator and can be consumed within 4-5 days.
As time goes on, especially if you have in the fridge, you may notice that:
change the color from white to yellow and brown
developed black spots, which are the spores of the fungus Rhizopus.
This is happening because it is a live product and the fermentation continues. The micro-organisms continue to mature and differentiate the color, the texture and the taste of Tempeh.
Don't worry about these phenomena, it is aesthetic in nature and is completely safe to consume Tempe!
