Tempeh
Last updated 4 Nov 2026
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Tempeh is a fermented soya bean cake; the supplied data do not specify a cooking method. It mainly provides protein, with 21g per 100g, alongside 6.4g of fat and 6.4g of carbohydrate. Its salt content is 0.02g per 100g. It also contains minerals including calcium, iron and magnesium.
Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth. The salt content shown is low, but added sauces or seasonings can increase the salt content of a tempeh dish. Tempeh contains soya, which is a food allergen. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 166 kcal |
Energy | 697 kJ |
Fat | 6.4g |
Carbohydrate | 6.4g |
of which sugars | 0.9g |
21g | |
Salt | 0.02g |
Water | 61g |
Cholesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
5µg | |
0µg | |
0mg | |
0.19mg | |
0.48mg | |
3.2mg | |
1.9mg | |
0.1µg | |
76µg | |
120mg | |
3.6mg | |
70mg | |
200mg | |
370mg | |
Sodium | 6mg |
1.8mg | |
0.67mg |
About these figures
Values are per 100g of the food as described (Fermented soya bean cake. Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.