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Light-fried tempeh with soy sauce Calories
High-protein fermented soy food; sodium is elevated due to soy sauce and light frying.
CALORIES
GI
POTASSIUM
FIBER
Light-fried tempeh with soy sauce Nutrition Facts
Selected: 100 g
215
KCAL / 100G
Carbs
10.2g
· 18%
Protein
20.5g
· 36%
Fat
11.4g
· 46%
Fiber
5.8g
Light-fried tempeh with soy sauce Vitamins & Minerals
Vitamins
Biotin
8µg · 27% DV
B3
2.7mg · 17% DV
B2
0.19mg · 15% DV
B6
0.18mg · 11% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
245mg · 35% DV
Sodium
520mg · 23% DV
Magnesium
78mg · 19% DV
Light-fried tempeh with soy sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Light-fried tempeh with soy sauce Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Light-fried tempeh with soy sauce Contain Allergens?
Contains these allergens:
Which Diets Is Light-fried tempeh with soy sauce Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Light-fried tempeh with soy sauce Fat Profile
SATURATED
1.9g
MONOUNSATURATED
2.8g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 35.5:1
Above the ideal 4:1 (35.5:1).
Foods Similar to Light-fried tempeh with soy sauce
Light-fried tempeh with soy sauce — Frequently Asked Questions
How many calories and how much protein are in light-fried tempeh with soy sauce?
A 100 g serving contains 215 calories and 20.5 g of protein. It also provides 10.2 g of carbohydrates, 11.4 g of fat, and 5.8 g of fiber.
Is light-fried tempeh with soy sauce suitable for a vegan or gluten-free diet?
It is compatible with vegan, vegetarian, and gluten-free diets. However, it contains soy and is not suitable for people with a soy allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.