Editing Tempeh (section)

==Nutrition==
{{nutritionalvalue
| name = Tempeh
| kJ = 803
| carbs = 7.64 g
| fat = 10.80 g
| protein = 20.29 g
| thiamin_mg = 0.078
| riboflavin_mg = 0.358
| niacin_mg = 2.640
| vitB6_mg = 0.215
| folate_ug = 24
| vitB12_ug = 0.08
| calcium_mg = 111
| iron_mg = 2.7
| magnesium_mg = 81
| manganese_mg = 1.3
| phosphorus_mg = 266
| potassium_mg = 412
| sodium_mg = 9
| zinc_mg = 1.14
| water = 60 g
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/174272/nutrients Full Link to USDA Database entry]
}}
Tempeh is 60% water, 20% [[protein (nutrient)|protein]], 8% [[carbohydrate]]s, and 11% [[fat]]s (table). In a reference amount of {{convert|100|g}}, tempeh supplies 192 [[calorie]]s, and is a rich source (20% or more of the [[Daily Value]], DV) of several [[B vitamins]] and [[dietary mineral]]s, such as [[riboflavin]] (30% DV) and [[manganese]] (62% DV), respectively (table).

===Effects of fermentation===
The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the [[oligosaccharide]]s associated with flatulence and [[indigestion]] are greatly reduced by the ''Rhizopus'' culture. In traditional tempeh-making shops, the starter culture often contains bacteria that produce vitamins such as [[vitamin B12|B<sub>12</sub>]]<ref>{{cite journal|url=http://www.unboundmedicine.com/medline/ebm/record/563702/abstract/Production_of_vitamin_B_12_in_tempeh_a_fermented_soybean_food_ |last1=Liem |first1=IT |last2=Steinkraus |first2=KH |last3=Cronk |first3=TC| title=Production of vitamin B-12 in tempeh, a fermented soybean food|journal=Appl Environ Microbiol |date=December 1977| volume=34|issue=6|pages=773–6|pmid=563702|pmc=242746|doi=10.1128/AEM.34.6.773-776.1977 |bibcode=1977ApEnM..34..773L }}</ref><ref>{{cite journal|doi=10.1111/j.1365-2621.1987.tb06650.x|url=http://www3.interscience.wiley.com/journal/119470042/abstract?CRETRY=1&SRETRY=0 |archive-url=https://archive.today/20130105150218/http://www3.interscience.wiley.com/journal/119470042/abstract?CRETRY=1&SRETRY=0 |url-status=dead |archive-date=2013-01-05 |title=Vitamin B12 Activity in Miso and Tempeh|first1=Delores D. |last1=Truesdell |first2=Nancy R. |last2=Green |first3=Phyllis B. |last3=Acosta|journal=Journal of Food Science|volume=52|issue=2|pages=493–494|year=1987|url-access=subscription }}</ref> (though it is uncertain whether this B<sub>12</sub> is always present and [[bio-availability|bioavailable]]).<ref>{{cite journal|journal=The Journal of Nutrition|volume=131|issue=4|pages=1331S–1334S|title=National Nutrition and Public Health Policies: Issues Related to Bio-availability of Nutrients When Developing Dietary Reference Intakes (from January 2000 conference: Bio-availability of Nutrients and Other Bio-active Components from Dietary Supplements|author=Allison A. Yates|doi=10.1093/jn/131.4.1331S|pmid=11285348|year=2001|doi-access=free}}</ref>

In western countries, it is more common to use a pure culture containing only ''Rhizopus oligosporus'', which makes little B<sub>12</sub> and could be missing ''[[Citrobacter freundii]]'' and ''[[Klebsiella pneumoniae]]'', which have been shown to produce significant levels of B<sub>12</sub> analogs in tempeh when present.<ref>{{cite journal|journal=Applied and Environmental Microbiology|url= |title=Vitamin B12 production by ''Citrobacter freundii'' and ''Klebsiella pneumoniae'' during tempeh fermentation|pmid=8017933|volume=60|issue=5|date=May 1994|pages=1495–9|pmc=201508 | last1 = Keuth | first1 = S | last2 = Bisping | first2 = B|doi=10.1128/AEM.60.5.1495-1499.1994}}</ref>

Studies of fortifying tempeh with vitamin B12 through fermentation using microorganisms indicate that lactic acid bacteria and propionic acid bacteria produce vitamin B12.<ref name="kumar">{{Cite journal |last1=Kumar |first1=Raju |last2=Singh |first2=Umesh |last3=Tiwari |first3=Abhay |last4=Tiwari |first4=Pooja |last5=Sahu |first5=Jatindra K. |last6=Sharma |first6=Satyawati |date=2023-04-01 |title=Vitamin B12: Strategies for enhanced production, fortified functional food products and health benefits |url=https://www.sciencedirect.com/science/article/pii/S1359511323000363 |journal=Process Biochemistry |volume=127 |pages=44–55 |doi=10.1016/j.procbio.2023.02.002 |s2cid=256712324 |issn=1359-5113|url-access=subscription }}</ref>