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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

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.
(-)
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 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 )
Calories
105
92% Vitamin B1
90% Zinc
90% Vitamin B2
90% Potassium
89% Vitamin B3
Explanation: The given food contains more Vitamin B1 than 92% of foods. Note that this food itself is richer in Vitamin B1 than it is in any other nutrient. Similarly, it is relatively rich in Zinc, Vitamin B2, Potassium, and Vitamin B3.

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Macronutrients chart

9% 2% 19% 69% 3%
Protein:
Daily Value: 17%
8.4 g of 50 g
17%
Fats:
Daily Value: 3%
1.9 g of 65 g
3%
Carbs:
Daily Value: 6%
18.1 g of 300 g
6%
Water:
Daily Value: 3%
69 g of 2,000 g
3%
Other:
2.6 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 105
% Daily Value*
3%
Total Fat 2g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
1%
Sodium 30mg
6%
Total Carbohydrate 18g
32%
Dietary Fiber 8g
Total Sugars g
Includes ? g Added Sugars
Protein 8g
Vitamin D 0mcg 0%

Calcium 19mg 2%

Iron 3mg 38%

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

Low in Cholesterol
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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
No Trans Fats
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Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
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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 Sodium
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Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
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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

Baker's yeast nutrition infographic

Baker's yeast nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 6% 122% 29% 144% 54% 4% 272% 50% 27% 45% 18%
Calcium: 19 mg of 1,000 mg 2%
Iron: 3.25 mg of 8 mg 41%
Magnesium: 40 mg of 420 mg 10%
Phosphorus: 336 mg of 700 mg 48%
Potassium: 601 mg of 3,400 mg 18%
Sodium: 30 mg of 2,300 mg 1%
Zinc: 9.97 mg of 11 mg 91%
Copper: 0.148 mg of 1 mg 16%
Manganese: 0.2 mg of 2 mg 9%
Selenium: 8.1 µg of 55 µg 15%
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 µg
TOP 63%
Choline
32 mg
TOP 70%
Sodium
30 mg
TOP 78%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 0% 0% 0% 1% 470% 261% 231% 295% 100% 589% 2% 0%
Vitamin A: 0 IU of 5,000 IU 0%
Vitamin E : 0 mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 0.1 mg of 90 mg 0%
Vitamin B1: 1.88 mg of 1 mg 157%
Vitamin B2: 1.13 mg of 1 mg 87%
Vitamin B3: 12.3 mg of 16 mg 77%
Vitamin B5: 4.9 mg of 5 mg 98%
Vitamin B6: 0.43 mg of 1 mg 33%
Folate: 785 µg of 400 µg 196%
Vitamin B12: 0.01 µg of 2 µg 0%
Vitamin K: 0 µg of 120 µg 0%

Vitamin chart - relative view

Vitamin B1
1.88 mg
TOP 8%
Vitamin B2
1.13 mg
TOP 10%
Vitamin B3
12.3 mg
TOP 11%
Folate
785 µg
TOP 15%
Vitamin B5
4.9 mg
TOP 26%
Vitamin B6
0.43 mg
TOP 29%
Vitamin C
0.1 mg
TOP 53%
Vitamin B12
0.01 µg
TOP 67%
Vitamin D
0 µg
TOP 100%
Vitamin E
0 mg
TOP 100%
Vitamin A
0 IU
TOP 100%
Vitamin K
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 114% 125% 102% 74% 99% 48% 70% 85% 93%
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

0.243% 1.047%
Saturated Fat: 0.243 g
Monounsaturated Fat: 1.047 g
Polyunsaturated fat: 0.004 g

Fiber content ratio for Baker's yeast

8.1% 10%
Sugar: 0 g
Fiber: 8.1 g
Other: 10 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 5% 72% 105kcal 2.2 times more than Orange
Sugar 0% 100% 0g N/A
Fiber 32% 13% 8.1g 3.4 times more than Orange
Calcium 2% 55% 19mg 6.6 times less than Milk
Iron 41% 18% 3.25mg 1.3 times more than Beef
Magnesium 10% 26% 40mg 3.5 times less than Almond
Phosphorus 48% 14% 336mg 1.8 times more than Chicken meat
Potassium 18% 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 16% 38% 0.15mg Equal to Shiitake
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 157% 8% 1.88mg 7.1 times more than Pea
Vitamin B2 87% 10% 1.13mg 8.7 times more than Avocado
Vitamin B3 77% 11% 12.3mg 1.3 times more than Turkey meat
Vitamin B5 98% 26% 4.9mg 4.3 times more than Sunflower seed
Vitamin B6 33% 29% 0.43mg 3.6 times more than Oat
Folate 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
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 separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/175042/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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