You’re eating protein. Good for you. But is your body actually absorbing it — or is tempeh protein the better bet?
But here’s a question nobody asks: how much of it is your body actually using?
There’s a big difference between eating 20 grams of protein and absorbing 20 grams. In other words, that gap matters. And it’s the reason a centuries-old fermented soybean — the ultimate tempeh protein source — is quietly beating your chicken breast.
The Tempeh Protein You Eat vs. The Protein You Keep
Most people think protein is protein. Specifically, chicken, whey, eggs, beans — eat enough grams, hit your macros, job done.
However, not quite.
Your body doesn’t absorb everything you eat. For example, raw soybeans contain anti-nutrients. These are compounds like phytates and trypsin inhibitors. Indeed, they actively block your body from absorbing protein and minerals. You’re eating it, but you’re not getting it.
As a result, this is where tempeh protein does something no other source does.
When soybeans are fermented into tempeh, the Rhizopus fungi go to work. They break down anti-nutrients and pre-digest complex proteins into shorter chains. In short, your gut can actually use them.
As a result, research shows tempeh fermentation:
- Destroys up to 99% of trypsin inhibitors — the compounds that block protein digestion
- Reduces phytates by up to 65% — unlocking minerals like iron, zinc, and calcium
- Increases protein bioavailability by 25% — meaning your body absorbs a quarter more protein from the same amount of food
- Breaks proteins into shorter peptide chains — basically pre-digesting them so your gut does less work
Furthermore, that last point is critical. A 2025 proteomics study found that tempeh fermentation creates new bioactive peptides. These don’t exist in unfermented soybeans. Therefore, fermentation isn’t just removing barriers. It’s also creating new nutritional compounds.
Dr. Sammie Gill, registered dietitian and British Dietetic Association spokesperson, confirmed it in The Guardian: “The fermentation process increases the nutritional value because it breaks down complex nutrients — including proteins and fibre — into simpler, more digestible and absorbable forms.”
So How Does Tempeh Protein Compare to Meat?
Now, here’s where it gets spicy.
A University of Massachusetts and Indonesian Academy of Sciences review found that tempeh delivers protein far more efficiently than meat. They measured energy obtained versus carbon emissions produced. Consequently, gram for gram of environmental cost, tempeh wins. And it’s not close.
However, forget the planet for a second. Let’s talk about what’s on your plate.
Tempeh protein (per 100g):
- 20g protein (complete — all 9 essential amino acids)
- 5.7g fibre
- Contains Vitamin B12 (normally only in animal products)
- Prebiotics that feed your gut bacteria
- Zero cholesterol
- Isoflavones linked to improved cognition and reduced cancer risk
Chicken breast (per 100g):
- 31g protein
- 0g fibre
- No prebiotics
- No isoflavones
- Contains cholesterol
Of course, chicken has more raw grams. On the other hand, tempeh brings fibre, gut health, B12, and bioactive compounds. Chicken simply doesn’t have those. Moreover, thanks to fermentation, your body absorbs a higher percentage of tempeh protein.
Similarly, researchers at the University of Copenhagen made a key discovery in 2025. Controlled fermentation improved protein digestibility by up to 51% compared to unfermented legumes. Their finding came from an accident. Essentially, a sample fermented longer than planned during a power outage. The result? Dramatically enhanced protein breakdown.
In fact, sometimes science’s best discoveries happen by accident. Tempeh’s happened on purpose, 300 years ago in Java.
The Anti-UPF Advantage of Tempeh Protein
Meanwhile, here’s the other thing nobody talks about. Most “high-protein” snacks on the shelf are ultra-processed junk wearing a protein label.
For instance, protein bars with 30 ingredients you can’t pronounce. Protein chips made from soy protein isolate. In reality, that’s a heavily processed extract. It’s stripped of everything that made the soybean nutritious. Protein powders cut with fillers, sweeteners, and stabilizers.
Tempeh is the opposite. The ingredients list is two items long: soybeans and water. Moreover, the fermentation is natural. The tempeh protein is whole, not isolated. The fibre is intact. As a result, the nutrients are bioavailable.
Above all, this is why The Guardian reported that the entire ultra-processed meat-alternative category dropped £30 million in sales last year — while tempeh sales surged 736%. Therefore, people are done being tricked by packaging. They want real food that actually works.
Now Put That Tempeh Protein in a Chip.
Naturally, this is the part where we come in.
Every bag of Rakuzel starts with real fermented tempeh. After all, that’s the same superfood scientists are writing papers about. It’s flash-baked, not deep-fried. Additionally, bold flavors make you forget you’re eating something your body actually thanks you for.
What you get in every bag:
- 120% of your daily Vitamin D — most Singaporeans are deficient. We fix that.
- Zero trans fat, zero cholesterol — lab-verified by SGS.
- Under 1g sugar per 100g.
- ~5g fibre, ~10g protein.
- No preservatives. No artificial anything.
- Two ingredients at the core: fermented soybeans and bold seasoning.
Ultimately, the tempeh protein in Rakuzel isn’t filler. It isn’t isolate. It’s whole, fermented, bioavailable protein — the kind your body was designed to absorb.
The Bottom Line
To sum up, not all protein is created equal. The science is clear: fermentation transforms soy protein from decent to exceptional — destroying anti-nutrients, creating bioactive peptides, and making every gram count harder.
Your protein bar can’t do that. Likewise, your chicken breast can’t do that.
In conclusion, a 300-year-old Indonesian superfood can. And we turned it into the best chip in Singapore.
Snack hard. Regret nothing.
Keep reading:
Sources:
- The Guardian — “It’s actually a superfood: why tempeh is suddenly on every menu”
- University of Copenhagen — “Unlocking the protein digestibility of Nordic tempeh” (2025)
- ScienceDirect — “Unraveling the impact of tempeh fermentation on protein nutrients” (2025)
- PubMed — “Soy-Based Tempeh as a Functional Food” (2024)
- Stodolak (2008) — Tempeh fermentation and protein bioavailability
- Rakuzel nutritional data: SGS Indonesia Lab Report JKFHN260004907 (Feb 2026)
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