Legumes & Pulses · SOURCE-BASED NUTRITION
Tempeh, cooked nutrition facts
SR Legacy
Tempeh, cooked. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 195 kcal | — |
| Protein | 19.9 g | 39.8% |
| Carbohydrate, by difference | 7.62 g | 2.8% |
| Total lipid (fat) | 11.4 g | 14.6% |
| Fatty acids, total saturated | 3.4 g | 17% |
| Sodium, Na | 14 mg | 0.6% |
| Potassium, K | 401 mg | 8.5% |
| Calcium, Ca | 96 mg | 7.4% |
| Iron, Fe | 2.13 mg | 11.8% |
| Magnesium, Mg | 77 mg | 18.3% |
| Phosphorus, P | 253 mg | 20.2% |
| Zinc, Zn | 1.57 mg | 14.3% |
| Copper, Cu | 0.54 mg | 60% |
| Manganese, Mn | 1.28 mg | 55.7% |
| Selenium, Se | 0 µg | 0% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.05 mg | 4.5% |
| Riboflavin | 0.36 mg | 27.5% |
| Niacin | 2.14 mg | 13.4% |
| Pantothenic acid | 0.45 mg | 9.1% |
| Vitamin B-6 | 0.2 mg | 11.7% |
| Folate, DFE | 21 µg | 5.3% |
| Vitamin B-12 | 0.14 µg | 5.8% |
| Ash | 1.53 g | — |
| Fatty acids, total monounsaturated | 3.74 g | — |
| Fatty acids, total polyunsaturated | 2.64 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 21 µg | — |
| Folate, total | 21 µg | — |
| Folic acid | 0 µg | — |
| MUFA 14:1 | 0 g | — |
| MUFA 16:1 | 0.1 g | — |
| MUFA 17:1 | 0.07 g | — |
| MUFA 18:1 | 3.48 g | — |
| MUFA 20:1 | 0.1 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 2.52 g | — |
| PUFA 18:3 | 0.12 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.05 g | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 2.2 g | — |
| SFA 17:0 | 0.05 g | — |
| SFA 18:0 | 0.8 g | — |
| SFA 20:0 | 0.1 g | — |
| SFA 22:0 | 0.2 g | — |
| SFA 24:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Water | 59.6 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Copper (60% DV), Manganese (55.7% DV) and Riboflavin (B2) (27.5% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Copper: iron metabolism and nerves
This amount provides 0.54 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 1.28 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.36 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 253 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 77 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceZinc: immune function and repair
This amount provides 1.57 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Copper
This amount provides 0.54 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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