What are the Ayurvedic properties of Tempeh?

Tempeh has a astringent, sweet taste and a Neutral potency (vīrya), with light, dry qualities.

Legumes · Property-derived

Tempeh

Broadly neutral for Vata. Fermentation makes soy far more digestible — one of the more balanced plant proteins.

Broadly neutral for Pitta. Fermentation makes soy far more digestible — one of the more balanced plant proteins.

Broadly neutral for Kapha. Fermentation makes soy far more digestible — one of the more balanced plant proteins.

Also called: fermented soy

Fermentation makes soy far more digestible — one of the more balanced plant proteins.

In Ayurveda a food's effect depends on your constitution. This is the lens the app uses to suggest what to favour and ease off.

Taste: Astringent, Sweet · Potency: Neutral · Post-digestive: Sweet · Qualities: Light, Dry

Frying or heavy seasoning shifts the finished dish; plain tempeh itself is close to neutral.

Property-derived. Not directly cited classically — classified from its taste, potency and qualities. Weigh it accordingly.