Tempeh is a fermented soybean products, according to taste can be divided into salty tempeh, tempeh, salty tempeh is a seasoning, tempeh is a traditional Chinese medicine, the general population can be consumed in moderation, so “which five kinds of people should not eat tempeh,” there is no scientific basis. The raw materials of tempeh can be black beans, soybeans, broad beans, etc., its protein, fat content is high, such as every 100g cooked tempeh contains about 19.9g protein, 11.3g fat, but also contains a small amount of human body needs minerals, vitamins and probiotics, the general population can be eaten in moderation. It should be noted that edamame is not recommended for long-term or large amounts of consumption as a condiment, and it contains a large amount of salt, so people with kidney disease and gout should be cautious. Those who are allergic to soybeans, fava beans and other raw materials should not consume tempeh, and those with fava bean disease should not consume tempeh with fava beans as the raw material. Daily preservation of tempeh should be placed in a cool and ventilated place for preservation, and should be prohibited from consumption if it is moldy and spoiled.