Baker's yeast nutrition: calories, carbs, GI, protein, fiber, fats
Leavening agents, yeast, baker's, compressed
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Baker's yeast
| Calories ⓘ Calories for selected serving | 105 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 10 grams |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 1 cake (0.6 oz) (17 grams) |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 2.6 (acidic) |
Vitamin B1 ⓘHigher in Vitamin B1 content than 92% of foods
Potassium ⓘHigher in Potassium content than 90% of foods
Vitamin B2 ⓘHigher in Vitamin B2 content than 90% of foods
Zinc ⓘHigher in Zinc content than 90% of foods
Vitamin B3 ⓘHigher in Vitamin B3 content than 89% of foods
Baker's yeast calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 105 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0IU of 5,000IU
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0.3mg of 90mg
0.33%
Vitamin B1:
5.6mg of 1mg
470%
Vitamin B2:
3.4mg of 1mg
261%
Vitamin B3:
37mg of 16mg
231%
Vitamin B5:
15mg of 5mg
294%
Vitamin B6:
1.3mg of 1mg
99%
Folate:
2355µg of 400µg
589%
Vitamin B12:
0.03µg of 2µg
1.3%
Choline:
96mg of 550mg
17%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Vitamin D
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 17%
8.4 g of 50 g
8.4 g (17% of DV )
Fats:
Daily Value: 3%
1.9 g of 65 g
1.9 g (3% of DV )
Carbs:
Daily Value: 6%
18.1 g of 300 g
18.1 g (6% of DV )
Water:
Daily Value: 3%
69 g of 2,000 g
69 g (3% of DV )
Other:
2.6 g
2.6 g
Protein quality breakdown
Tryptophan:
318mg of 280mg
114%
Threonine:
1305mg of 1,050mg
124%
Isoleucine:
1428mg of 1,400mg
102%
Leucine:
2004mg of 2,730mg
73%
Lysine:
2070mg of 2,100mg
99%
Methionine:
498mg of 1,050mg
47%
Phenylalanine:
1221mg of 1,750mg
70%
Valine:
1536mg of 1,820mg
84%
Histidine:
651mg of 700mg
93%
Fat type information
Saturated Fat:
0.24 g
Monounsaturated Fat:
1 g
Polyunsaturated fat:
0 g
Fiber content ratio for Baker's yeast
Sugar:
0 g
Fiber:
8.1 g
Other:
10 g
All nutrients for Baker's yeast per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 105kcal | 5% | 72% |
2.2 times more than Orange
|
| Protein | 8.4g | 20% | 49% |
3 times more than Broccoli
|
| Fats | 1.9g | 3% | 68% |
17.5 times less than Cheese
|
| Vitamin C | 0.1mg | 0% | 53% |
530 times less than Lemon
|
| Net carbs | 10g | N/A | 46% |
5.4 times less than Chocolate
|
| Carbs | 18g | 6% | 37% |
1.6 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 40mg | 10% | 26% |
3.5 times less than Almonds
|
| Calcium | 19mg | 2% | 55% |
6.6 times less than Milk
|
| Potassium | 601mg | 18% | 10% |
4.1 times more than Cucumber
|
| Iron | 3.3mg | 41% | 18% |
1.3 times more than Beef broiled
|
| Sugar | 0g | N/A | 100% |
N/A
|
| Fiber | 8.1g | 32% | 13% |
3.4 times more than Orange
|
| Copper | 0.15mg | 16% | 38% |
Equal to Shiitake
|
| Zinc | 10mg | 91% | 10% |
1.6 times more than Beef broiled
|
| Phosphorus | 336mg | 48% | 14% |
1.8 times more than Chicken meat
|
| Sodium | 30mg | 1% | 78% |
16.3 times less than White Bread
|
| Vitamin A | 0µg | 0% | 100% | |
| Vitamin E | 0mg | 0% | 100% |
N/A
|
| Manganese | 0.2mg | 9% | 52% | |
| Selenium | 8.1µg | 15% | 63% | |
| Vitamin B1 | 1.9mg | 157% | 8% |
7.1 times more than Pea raw
|
| Vitamin B2 | 1.1mg | 87% | 10% |
8.7 times more than Avocado
|
| Vitamin B3 | 12mg | 77% | 11% |
1.3 times more than Turkey meat
|
| Vitamin B5 | 4.9mg | 98% | 26% |
4.3 times more than Sunflower seeds
|
| Vitamin B6 | 0.43mg | 33% | 29% |
3.6 times more than Oat
|
| Vitamin B12 | 0.01µg | 0% | 66% |
70 times less than Pork
|
| Vitamin K | 0µg | 0% | 100% |
N/A
|
| Folate | 785µg | 196% | 15% |
12.9 times more than Brussels sprouts
|
| Saturated Fat | 0.24g | 1% | 75% |
24.3 times less than Beef broiled
|
| Choline | 32mg | 6% | 70% | |
| Monounsaturated Fat | 1g | N/A | 64% |
9.4 times less than Avocado
|
| Polyunsaturated fat | 0g | N/A | 96% |
11793.5 times less than Walnut
|
| Tryptophan | 0.11mg | 0% | 78% |
2.9 times less than Chicken meat
|
| Threonine | 0.44mg | 0% | 74% |
1.7 times less than Beef broiled
|
| Isoleucine | 0.48mg | 0% | 75% |
1.9 times less than Salmon raw
|
| Leucine | 0.67mg | 0% | 78% |
3.6 times less than Tuna Bluefin
|
| Lysine | 0.69mg | 0% | 74% |
1.5 times more than Tofu
|
| Methionine | 0.17mg | 0% | 77% |
1.7 times more than Quinoa
|
| Phenylalanine | 0.41mg | 0% | 79% |
1.6 times less than Egg
|
| Valine | 0.51mg | 0% | 75% |
4 times less than Soybean raw
|
| Histidine | 0.22mg | 0% | 78% |
3.5 times less than Turkey meat
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 105
% Daily Value*
2.9%
Total Fat
1.9g
1.1%
Saturated Fat 0.24g
0
Trans Fat
0g
0
Cholesterol 0mg
1.3%
Sodium 30mg
6%
Total Carbohydrate
18g
32%
Dietary Fiber
8.1g
Total Sugars 0g
Includes ? g Added Sugars
Protein
8.4g
Vitamin D
0mcg
0
Calcium
19mg
1.9%
Iron
3.3mg
41%
Potassium
601mg
18%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
Baker's yeast nutrition infographic
Infographic link
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.