Miracle Bean soy

A staple food in Indonesian cooking for centuries, is a high-protein cultured food made from soybeans like tofu, taho, soy sauce or miso. Tempeh is produced by a natural incubation process. The Rhizopus culture binds the cooked soybeans into a film, white cake and forms tendering enzymes which reduce the protein to simpler amino acids. This makes tempeh more digestible than ordinary cooked soybeans. It contains a higher percent of useable protein (NPU), and is one of the best known vegetarian sources of vitamin B12.