Baker's yeast nutrition, glycemic index, calories and serving size
Leavening agents, yeast, baker's, compressed
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Baker's yeast
Glycemic index ⓘ
Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
(low)
Serving Size ⓘ
Serving sizes are 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 PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower negative value is the more alkaline the effect is. 0 is neutral.
2.6 (acidic )
Calories
105
Vitamin B1
Zinc
Vitamin B2
Potassium
Vitamin B3
Explanation: This food contains more Vitamin B1 than 92% of foods. More importantly, although there are several foods (8%) which contain more Vitamin B1, this food itself is rich in Vitamin B1 more than it is in any other nutrient. Similarly it is relatively rich in Zinc, Vitamin B2, Potassium and Vitamin B3
Baker's yeast nutrition infographic
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Macronutrients chart
Protein:
17%
Daily Value: 17%
8.4 g of 50 g
Fats:
3%
Daily Value: 3%
1.9 g of 65 g
Carbs:
6%
Daily Value: 6%
18.1 g of 300 g
Water:
3%
Daily Value: 3%
69 g of 2,000 g
Other:
2.6 g
NEW NUTRITION FACTS LABEL
Nutrition Facts
___ servings per container
Serving Size ______________
Serving Size ______________
Amount Per Serving
Calories
105
% Daily Value*
3%
Total Fat
2g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
1%
Sodium
30mg
6%
TotalCarbohydrate
18g
32%
Dietary Fiber
8g
Total Sugars 0g
Includes ? g Added Sugars
Protein
8g
Vitamin D
0mcg
0%
Calcium
19mg
2%
Iron
3mg
17%
Potassium
601mg
17%
*
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
Low in Cholesterol
details
High level of Cholesterol may be dangerous for your health, especially if you suffer from cardio-vascular deseases.
No Trans Fats
details
Trans fats tend to increase risk of coronary heart disease according to various studies. The National Academy of Sciences (NAS) states that trans fats increase levels of LDL and decrease levels of HDL. According to NAS trans fatty acid consumption should be as low as possible while consuming a nutritionally adequate diet.
Low in Saturated Fats
details
Dietary Guidelines for Americans 2015-2020 recommends using less than 10 percent of calories from saturated fats link
Low in Sodium
details
Extensive usage of sodium is not recommended for the people suffering from hypertonia.
Low in Sugars
details
Using too much sugars can lead to weight gain or diabetes.
Mineral coverage chart
Calcium:
19 mg of 1,000 mg
2%
Iron:
3.25 mg of 18 mg
18%
Magnesium:
40 mg of 400 mg
10%
Phosphorus:
336 mg of 1,000 mg
34%
Potassium:
601 mg of 3,500 mg
17%
Sodium:
30 mg of 2,400 mg
1%
Zinc:
9.97 mg of 15 mg
66%
Copper:
0.148 mg of 2 mg
7%
Manganese:
0.2 mg of 2 mg
10%
Selenium:
8.1 µg of 70 µg
12%
Choline:
32 mg of 550 mg
6%
Mineral chart - relative view
Potassium
601 mg
TOP 10%
Zinc
9.97 mg
TOP 10%
Phosphorus
336 mg
TOP 14%
Iron
3.25 mg
TOP 18%
Magnesium
40 mg
TOP 26%
Copper
0.148 mg
TOP 38%
Manganese
0.2 mg
TOP 52%
Calcium
19 mg
TOP 55%
Selenium
8.1 mg
TOP 63%
Choline
32 mg
TOP 70%
Sodium
30 mg
TOP 78%
Vitamin coverage chart
Vitamin A:
0 IU of 5,000 IU
0%
Vitamin E :
0 mg of 20 mg
0%
Vitamin D:
0 µg of 10 µg
0%
Vitamin C:
0.1 mg of 60 mg
0%
Vitamin B1:
1.88 mg of 2 mg
125%
Vitamin B2:
1.13 mg of 2 mg
66%
Vitamin B3:
12.3 mg of 20 mg
62%
Vitamin B5:
4.9 mg of 10 mg
49%
Vitamin B6:
0.43 mg of 2 mg
22%
Folate, total:
785 µg of 400 µg
196%
Vitamin B12:
0.01 µg of 6 µg
0%
Vitamin K:
0 µg of 80 µg
0%
Folic acid (B9):
0 µg of 400 µg
0%
Vitamin chart - relative view
Vitamin B1
1.88 µg
TOP 8%
Vitamin B2
1.13 µg
TOP 10%
Vitamin B3
12.3 µg
TOP 11%
Folate, total
785 µg
TOP 15%
Vitamin B5
4.9 µg
TOP 26%
Vitamin B6
0.43 µg
TOP 29%
Vitamin C
0.1 µg
TOP 53%
Vitamin B12
0.01 µg
TOP 67%
Vitamin D
0 µg
TOP 100%
Vitamin E
0 µg
TOP 100%
Vitamin A
0 µg
TOP 100%
Folic acid (B9)
0 µg
TOP 100%
Vitamin K
0 µg
TOP 100%
Protein quality breakdown
Tryptophan:
106 mg of 280 mg
38%
Threonine:
435 mg of 1,050 mg
41%
Isoleucine:
476 mg of 1,400 mg
34%
Leucine:
668 mg of 2,730 mg
24%
Lysine:
690 mg of 2,100 mg
33%
Methionine:
166 mg of 1,050 mg
16%
Phenylalanine:
407 mg of 1,750 mg
23%
Valine:
512 mg of 1,820 mg
28%
Histidine:
217 mg of 700 mg
31%
Fat type information
Saturated Fat:
0.243 g
Monounsaturated Fat:
1.047 g
Polyunsaturated fat:
0.004 g
Fiber content / ratio for Baker's yeast
Sugars:
0 g
Fiber:
8.1 g
All nutrients for Baker's yeast per 100g
| Nutrient | DV% | In TOP % of foods | Value | Comparison |
| Protein | 20% | 49% | 8.4g |
3 times more than Broccoli 
|
| Fats | 3% | 68% | 1.9g |
17.5 times less than Cheese 
|
| Carbs | 6% | 37% | 18.1g |
1.6 times less than Rice 
|
| Calories | 4% | 72% | 105kcal |
2.2 times more than Orange 
|
| Sugars | 0% | 100% | 0g |
N/A 
|
| Fiber | 21% | 13% | 8.1g |
3.4 times more than Orange
|
| Calcium | 2% | 55% | 19mg |
6.6 times less than Milk 
|
| Iron | 18% | 18% | 3.25mg |
1.3 times more than Beef 
|
| Magnesium | 10% | 26% | 40mg |
3.5 times less than Kidney bean 
|
| Phosphorus | 48% | 14% | 336mg |
1.8 times more than Chicken meat 
|
| Potassium | 13% | 10% | 601mg |
4.1 times more than Cucumber 
|
| Sodium | 1% | 78% | 30mg |
16.3 times less than White Bread 
|
| Zinc | 91% | 10% | 9.97mg |
1.6 times more than Beef
|
| Copper | 0% | 38% | 0.15mg |
Equal to Shiitake 
|
| Vitamin A | 0% | 100% | 0IU |
N/A 
|
| Vitamin E | 0% | 100% | 0mg |
N/A 
|
| Vitamin D | 0% | 100% | 0µg |
N/A 
|
| Vitamin C | 0% | 53% | 0.1mg |
530 times less than Lemon 
|
| Vitamin B1 | 125% | 8% | 1.88mg |
7.1 times more than Pea 
|
| Vitamin B2 | 66% | 10% | 1.13mg |
8.7 times more than Avocado 
|
| Vitamin B3 | 62% | 11% | 12.3mg |
1.3 times more than Turkey meat 
|
| Vitamin B5 | 49% | 26% | 4.9mg |
4.3 times more than Sunflower seed 
|
| Vitamin B6 | 22% | 29% | 0.43mg |
3.6 times more than Oat 
|
| Folate, total | 196% | 15% | 785µg |
12.9 times more than Brussels sprout 
|
| Vitamin B12 | 0% | 67% | 0.01µg |
70 times less than Pork 
|
| Vitamin K | 0% | 100% | 0µg |
N/A
|
| Folic acid (B9) | 0% | 100% | 0µg |
N/A 
|
| Tryptophan | 0% | 78% | 0.11mg |
2.9 times less than Chicken meat
|
| Threonine | 0% | 74% | 0.44mg |
1.7 times less than Beef
|
| Isoleucine | 0% | 75% | 0.48mg |
1.9 times less than Salmon 
|
| Leucine | 0% | 78% | 0.67mg |
3.6 times less than Tuna 
|
| Lysine | 0% | 74% | 0.69mg |
1.5 times more than Tofu 
|
| Methionine | 0% | 78% | 0.17mg |
1.7 times more than Quinoa 
|
| Phenylalanine | 0% | 79% | 0.41mg |
1.6 times less than Egg
|
| Valine | 0% | 75% | 0.51mg |
4 times less than Soybean 
|
| Histidine | 0% | 78% | 0.22mg |
3.5 times less than Turkey meat
|
| Cholesterol | 0% | 100% | 0mg |
N/A
|
| Saturated Fat | 1% | 75% | 0.24g |
24.3 times less than Beef
|
| Monounsaturated Fat | 0% | 64% | 1.05g |
9.4 times less than Avocado
|
| Polyunsaturated fat | 0% | 96% | 0g |
11793.5 times less than Walnut 
|
References
The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented seperately if present) is the USDA's FoodCentral. The exact link of the food presented on this page can be found below.