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Tempeh is a fermented soy product that is gaining popularity as a nutritious protein source. It is especially considered by individuals managing diabetes due to its potential benefits in blood sugar regulation and glycemic control.
What is Tempeh?
Tempeh is made by fermenting cooked soybeans with a specific mold, resulting in a firm, cake-like food. It has a nutty flavor and a dense texture, making it a versatile ingredient in various dishes.
Glycemic Advantages of Tempeh
Compared to other protein sources, tempeh has a relatively low glycemic index. Its fermentation process and high protein content help slow carbohydrate absorption, leading to more stable blood sugar levels.
Health Benefits for Diabetics
Tempeh provides essential nutrients such as fiber, vitamins, and minerals. Its probiotic qualities may support gut health, which is linked to better blood sugar management. Including tempeh in meals can contribute to a balanced diet for diabetics.
- Rich in plant-based protein
- Low glycemic index
- Contains beneficial probiotics
- High in fiber and nutrients