Bakers yeast, active, dry
Energy in 100 g
Per 100 g
1,426 kJ (341 kcal)
More bakers yeast:
1,426 kJ (341 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 14.3 g |
| Sugar, total | MI_SUGAR_NO | 0 g |
| Sugar, added | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 460e | 1 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 460e | 4.3 g |
| Polyunsaturated fatty acids | 460e | 0 g |
| Omega-3 | 73o | 0 g |
| Omega-6 | 74o | 0 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 206 | 0 g |
| C14:0 (myristic acid) | 206 | 0 g |
| C16:0 (palmitic acid) | 206 | 0.7 g |
| C18:0 (stearic acid) | 206 | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 206 | 2 g |
| C18:1 sum (oleic acid) | 206 | 1.9 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 0 µg-RE | 0 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 50 | 0 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 460e | 10.99 mg | 845 % |
| Vitamin B2 (riboflavin) | 460e | 4 mg | 250 % |
| Vitamin B3 (niacin) | 460e | 40.2 mg | |
| Vitamin B6 (pyridoxine) | 460e | 1.5 mg | 83 % |
| Vitamin B9 (folate) | 460e | 2,340 µg | 731 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 460e | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 460e | 30 mg | 2 % |
| Potassium (K) | 460e | 955 mg | 28 % |
| Sodium (Na) | 460e | 51 mg | |
| Salt (NaCl) | MI0120 | 0.1 g | |
| Phosphorus (P) | 460e | 637 mg | 99 % |
| Magnesium (Mg) | 460e | 54 mg | 18 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 460e | 2.2 mg | 20 % |
| Copper (Cu) | 450c | 5 mg | 555 % |
| Zinc (Zn) | 460e | 7.9 mg | 56 % |
| Selenium (Se) | 400f | 3 µg | 3 % |
| Iodine (I) | 325 | 10 µg | 7 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0004 | Product type, other |
| A0854 | Baking ingredient (EUROFIR) |
| B1345 | Yeast |
| C0247 | Part of algae or fungus |
| E0136 | Disintegrated or ground |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |