Tempeh vs. Luncheon slices, meatless vs. Tempeh, cooked
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Tempeh has the most protein of the foods compared, at 20.3 g per 100g.
| Nutrient | Tempeh | Luncheon slices, meatless | Tempeh, cooked |
|---|---|---|---|
| Protein | 20.3 G | 17.8 G | 19.9 G |
| Total lipid (fat) | 10.8 G | 11.1 G | 11.4 G |
| Carbohydrate, by difference | 7.6 G | 4.4 G | 7.6 G |
| Energy | 192 KCAL | 189 KCAL | 195 KCAL |
| Calcium, Ca | 111 MG | 41 MG | 96 MG |
| Iron, Fe | 2.7 MG | 1.8 MG | 2.1 MG |
| Potassium, K | 412 MG | 200 MG | 401 MG |
| Sodium, Na | 9 MG | 711 MG | 14 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 2.5 G | 1.3 G | 3.4 G |
| Total Sugars | - | 2.2 G | - |
| Fiber, total dietary | - | 1.1 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.