United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  16114, Tempeh
Food Group: Legumes and Legume Products
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 166 g
Proximates Water 1 g 59.65 1 -- 99.02
Proximates Energy 1 kcal 192 -- -- 319
Proximates Energy kJ 803 -- -- 1333
Proximates Protein 1 g 20.29 1 -- 33.68
Proximates Total lipid (fat) 1 g 10.80 1 -- 17.93
Proximates Ash 1 g 1.62 1 -- 2.69
Proximates Carbohydrate, by difference 1 g 7.64 -- -- 12.68
Minerals Calcium, Ca 1 mg 111 1 -- 184
Minerals Iron, Fe 1 mg 2.70 1 -- 4.48
Minerals Magnesium, Mg 1 mg 81 1 -- 134
Minerals Phosphorus, P 1 mg 266 1 -- 442
Minerals Potassium, K 1 mg 412 1 -- 684
Minerals Sodium, Na 1 mg 9 1 -- 15
Minerals Zinc, Zn 1 mg 1.14 1 -- 1.89
Minerals Copper, Cu 1 mg 0.560 1 -- 0.930
Minerals Manganese, Mn 1 mg 1.300 1 -- 2.158
Minerals Selenium, Se 1 µg 0.0 1 -- 0.0
Vitamins Vitamin C, total ascorbic acid mg 0.0 -- -- 0.0
Vitamins Thiamin 1 mg 0.078 1 -- 0.129
Vitamins Riboflavin 1 mg 0.358 1 -- 0.594
Vitamins Niacin 1 mg 2.640 1 -- 4.382
Vitamins Pantothenic acid 1 mg 0.278 1 -- 0.461
Vitamins Vitamin B-6 1 mg 0.215 1 -- 0.357
Vitamins Folate, total 1 µg 24 1 -- 40
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 24 1 -- 40
Vitamins Folate, DFE µg 24 -- -- 40
Vitamins Vitamin B-12 1 µg 0.08 1 -- 0.13
Vitamins Vitamin A, RAE µg 0 -- -- 0
Vitamins Retinol µg 0 -- -- 0
Vitamins Vitamin A, IU IU 0 -- -- 0
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Lipids Fatty acids, total saturated 1 g 2.539 -- -- 4.215
Lipids 8:0 1 g 0.000 1 -- 0.000
Lipids 10:0 1 g 0.000 1 -- 0.000
Lipids 12:0 1 g 0.000 1 -- 0.000
Lipids 14:0 1 g 0.023 1 -- 0.038
Lipids 15:0 1 g 0.000 1 -- 0.000
Lipids 16:0 1 g 1.693 1 -- 2.810
Lipids 17:0 1 g 0.034 1 -- 0.056
Lipids 18:0 1 g 0.677 1 -- 1.124
Lipids 20:0 1 g 0.000 1 -- 0.000
Lipids 22:0 1 g 0.113 1 -- 0.188
Lipids 24:0 1 g 0.000 1 -- 0.000
Lipids Fatty acids, total monounsaturated 1 g 3.205 -- -- 5.320
Lipids 14:1 1 g 0.000 1 -- 0.000
Lipids 16:1 undifferentiated 1 g 0.000 1 -- 0.000
Lipids 17:1 1 g 0.056 1 -- 0.093
Lipids 18:1 undifferentiated 1 g 3.103 1 -- 5.151
Lipids 20:1 1 g 0.045 1 -- 0.075
Lipids 22:1 undifferentiated 1 g 0.000 1 -- 0.000
Lipids Fatty acids, total polyunsaturated 1 g 4.300 -- -- 7.138
Lipids 18:2 undifferentiated 1 g 4.052 1 -- 6.726
Lipids 18:3 undifferentiated 1 g 0.248 1 -- 0.412
Lipids 20:3 undifferentiated 1 g 0.000 1 -- 0.000
Lipids 20:4 undifferentiated 1 g 0.000 1 -- 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0
Amino Acids Tryptophan 1 g 0.194 -- -- 0.322
Amino Acids Threonine 1 g 0.796 -- -- 1.321
Amino Acids Isoleucine 1 g 0.880 -- -- 1.461
Amino Acids Leucine 1 g 1.430 -- -- 2.374
Amino Acids Lysine 1 g 0.908 -- -- 1.507
Amino Acids Methionine 1 g 0.175 -- -- 0.290
Amino Acids Cystine 1 g 0.193 -- -- 0.320
Amino Acids Phenylalanine 1 g 0.893 -- -- 1.482
Amino Acids Tyrosine 1 g 0.664 -- -- 1.102
Amino Acids Valine 1 g 0.920 -- -- 1.527
Amino Acids Arginine 1 g 1.252 -- -- 2.078
Amino Acids Histidine 1 g 0.466 -- -- 0.774
Amino Acids Alanine 1 g 0.960 -- -- 1.594
Amino Acids Aspartic acid 1 g 1.995 -- -- 3.312
Amino Acids Glutamic acid 1 g 3.292 -- -- 5.465
Amino Acids Glycine 1 g 0.754 -- -- 1.252
Amino Acids Proline 1 g 1.030 -- -- 1.710
Amino Acids Serine 1 g 1.019 -- -- 1.692
Isoflavones Daidzein 2, 3, 4, 5, 6, 7, 8, 9, 10 mg 22.66 28 8.99 37.62
Isoflavones Genistein 2, 3, 4, 5, 6, 7, 8, 9, 10 mg 36.15 28 17.64 60.01
Isoflavones Glycitein 3, 4, 8, 9, 10 mg 3.81 13 1.44 6.32
Isoflavones Total isoflavones 2, 3, 4, 5, 6, 7, 8, 9, 10 mg 60.60 28 27.43 100.60

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 0 , 1998  Beltsville MD  
2Hutabarat, L. S., Greenfield, H., and Mulholland, M.  Isoflavones and coumestrol in soybeans and soybean products from Australia and Indonesia. , 2001 J. Food Comp. Anal. 14   pp.43-58
3Murphy, P. A., Barua, K., and Hauck, C. C.  Solvent extraction selection in the determination of isoflavones in soy foods. , 2002 J. Chromatogr. B 777   pp.129-138
4Nakajima, N., Nozaki, N., Ishihara, K., Ishikawa, A., and Tsuji, H.  Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh. , 2005 J. Biosci. Bioeng. 100   pp.685-687
5Coward, L., Barnes, N., Setchell, K D R., and Barnes, S.  Genistein, Daidzein, and their $-glycoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. , 1993 J. Agric. Food Chem. 41   pp.1961-1967
6Hutchins, A. M., Slavin, J. L., and Lampe, J. W.  Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. , 1995 J. Am. Diet. Assoc. 95   pp.545-551
7Nguyenle, T., Wang, E., and Cheung, A. P.  An investigation on the extraction and concentration of isoflavones in soy-based products. , 1995 J. Phamaceutical and Biomedical Analysis 14   pp.221-232
8Wang, H-J. and Murphy, P. A.  Isoflavone content in commercial soybean foods. , 1994 J. Agric. Food Chem. 42   pp.1666-1673
9Wang, H-J. and Murphy, P. A.  Mass balance study of isoflavones during soybean processing. , 1996 J. Agric. Food Chem. 44   pp.2377-2383
10Murphy, P. A., Song. T., Buseman, G., Barua, K., Beecher, G. R., Trainer, D., and Holden, J.  Isoflavones in retail and institutional soy foods. , 1999 J. Agric. Food Chem. 47   pp.2697-2704
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1452 SOYBEAN
  • C0155 SEED
  • E0151 SOLID
  • F0014 FULLY HEAT-TREATED
  • G0001 COOKING METHOD NOT KNOWN
  • H0102 PROTEOLYTIC FERMENTED
  • H0127 LIPOLYTIC FERMENTED
  • H0256 CARBOHYDRATE FERMENTED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION