A wide range of unique proteins, peptides, and phytonutrients contained in soyfoods, including tofu and tempeh. Examples are flavonoids and isoflavonoids (daidzein,genistein, malonylgenistin, and malonyldaidzin); phenolic acids (caffeic, coumaric, ferulic, gallic and sinapic acids); phytoalexins (glyceollin I, glyceollin II, and glyceollin III); phytosterols (beta-sitosterol, beta-stigmasterol, campestrol); unique proteins and peptides (defensins, glycinin, conglycinin, and lunacin); and saponins (soyasaponins from group A and group B, and soyasapogenols).

Tofu is an excellent source of calcium and a very good source of manganese, iron and protein. In addition, tofu is a good source of selenium, omega-3 fatty acids, phosphorus, copper, and magnesium.

Tempeh is a very good source of manganese and a good source of protein, copper, phosphorus, vitamin B2 and magnesium. In addition, tempeh is a good source of monounsaturated fats.

In addition to providing the above nutrients, tempeh will provide many nutrients (including proteins) in a more digestible and absorbable form due to the process of fermentation. If tofu is purchased in a fermented form, it will also provide better digestibility and absorbability of many nutrients for this reason.