Baker's yeast
What it is
Baker's yeast is a microorganism-based ingredient used in dough making. Reference food: Leavening agents, yeast, baker's, active dry.
What it does
For this named food form, USDA lists 325 kcal, 40.4 g protein, 7.61 g total fat, 41.2 g carbohydrate per 100 g edible portion. The table describes composition rather than a recommended serving or a clinical effect.
Research context and ingredient forms
These are historical SR Legacy data from April 2018, published in FoodData Central in 2019. Variety, water content, preparation, and recipe can change the result. Scale a matching food by edible portion grams divided by 100; do not transfer the values to a different form.
Using this information
The record covers active dry baker's yeast. Nutritional yeast, yeast extracts, and fortified yeast products require different records.
Food sources and composition
| Nutrient | Amount and serving basis | Food and source |
|---|---|---|
| Energy | 325 kcal per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Protein | 40.4 g per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Total lipid (fat) | 7.61 g per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Fatty acids, total saturated | 1 g per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Carbohydrate, by difference | 41.2 g per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Fiber, total dietary | 26.9 g per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Total Sugars | 0 g per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Sodium, Na | 51 mg per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Calcium, Ca | 30 mg per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
| Iron, Fe | 2.17 mg per 100 g edible portion | Leavening agents, yeast, baker's, active dry; Leavening agents, yeast, baker's, active dry SR Legacy April 2018; FDC published 2019-04-01 |
Scientific Research & References
- Leavening agents, yeast, baker's, active dry
2019 · USDA Agricultural Research Service
Limitations: Historical food-form-specific composition, not a current brand label. Values may be analytical, calculated or imputed; missing nutrients are omitted, not assumed zero.
Source assessment recorded.
- USDA National Nutrient Database for Standard Reference, Legacy Release: Documentation
2018 · USDA Agricultural Research Service
Limitations: Historical dataset; values may be analytical, calculated, imputed, or assumed zero. Not clinical-outcome evidence.
Source assessment recorded.
Related dictionary entries
Products containing it
No label-specific product relationship has been reviewed for this entry.