Tempeh

Tempeh can be offered once your baby seems ready for solids, usually at 6 months. It is made from soybeans, and some ready-made brands also contain sesame and wheat. Read the label closely before serving.

Tempeh is made by mixing cooked legumes with a starter mold and fermenting them into a firm cake. Tempeh comes from the island of Java in Indonesia. Today it is mostly made from hulled soybeans. It can also be made from the pulp of coconuts or peanuts left after oil pressing.

Nutrition

Tempeh gives about as much protein as beef at a far lower price. It has omega-3 fats from alpha-linolenic acid, which help brain and eye growth. It supplies B vitamins, folate, plant iron and calcium. Pair it with vitamin C foods to absorb the iron. Because it is fermented, it carries probiotic microbes, and soy adds prebiotic fiber. Read the label. Pick plain tempeh with few ingredients and no added sodium or sugar. Tempeh can also be made from barley, corn, oats, seeds, chickpeas or lentils. Since the contents vary, always read the label.

Every baby develops at their own pace. These tips are general guidance.

Cook tempeh to soften it, then cut it to a size that suits your baby's age. Most store-bought tempeh is pasteurized and the label usually says so. Pasteurized tempeh can be eaten straight from the package. Unpasteurized or homemade tempeh may be more prone to bacteria. For babies and toddlers, cook homemade tempeh before serving.

Tempeh semangit (overripe tempeh) should be kept for adults and older children. It carries a higher risk of foodborne illness. Smell tempeh to check whether it has spoiled. If it smells sour, throw it out. An opened package keeps 3 days in the fridge.

The firm texture of tempeh is a choking risk for babies still learning to bite, chew and move food in the mouth. To lower the risk, cook it until soft and cut it to age-suited sizes. Stay close during meals and set up a safe eating space.

Tempeh is mostly made from soybeans, and soy is a common allergen. Some brands also contain sesame and wheat. Recipes and prepared foods with tempeh may add allergens such as egg, fish, peanut and sesame. Start tempeh at home with a plain, pasteurized product. That way you can isolate the ingredient and watch for reactions.

Fewer than 1 percent of children are allergic to soy. About 70 percent outgrow it by age 10. Children with soy allergy may also show peanut sensitization on tests, but this does not always mean peanut allergy. If your baby reacted to soy, you may want to introduce peanut under an allergist's care. If peanut is eaten without trouble, there is no need to remove it.

Give a small amount for the first servings. If there is no reaction, increase slowly.