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Yeast, baker`s, compressed

Saccharomyces cerevisiae

	Energy Distribution % of total food energy
	Protein, total	27.3 %
	Fat, total	13.8 %
	Carbohydrate, total	58.9 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	465	kJ
Protein, total	8.4	g
total-N	1.3	g
Fat, total	1.9	g
saturated fatty acids	0.3	g
monounsaturated fatty acids	1.2	g
polyunsaturated fatty acids	0	g
Carbohydrate, total	18.1	g
carbohydrate, available	11.9	g
added sugar	0	g
dietary fibre	6.2	g
Alcohol	0	g
Ash	1.8	g
Moisture	69	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	0.2	aTE
alpha-tocopherol	0.2	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.47	mg
Vitamin B2, riboflavin	1.4	mg
Niacin equivalents	9.33	NE
niacin	7.5	mg
tryptophan	1.83	mg
Vitamin B6	1.1	mg
Pantothenic Acid	3.5	mg
Biotin	60	μg
Folates	1000	μg
Vitamin B12	0	μg
Vitamin C	0.1	mg
L-Ascorbic Acid	0.1	mg

Minerals
Sodium, Na	16	mg
Potassium, K	610	mg
Calcium, Ca	15	mg
Magnesium, Mg	31	mg
Phosphorus, P	340	mg
Iron, Fe	1.6	mg
Copper, Cu	0.16	mg
Zinc, Zn	4.5	mg
Iodine, I	0.6	μg
Manganese, Mn	0.31	mg
Chromium, Cr	0	μg
Selenium, Se	1	μg
Nickel, Ni	10	μg

Carbohydrates
All sugars, total	0	g
Starch	0	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0.014	g
C 14:0	0	g
C 16:0	0.202	g
C 18:0	0.07	g
C 16:1	0.653	g
C 18:1, n-9	0.576	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.005	g
C 18:3, n-3	0	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.286	g
Sum monounsaturated	1.23	g
Sum polyunsaturated	0.005	g
Sum n-3 fatty acids	0	g
Sum n-6 fatty acids	0.005	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	430	mg
Leucine	580	mg
Lysine	650	mg
Methionine	120	mg
Cystine	30	mg
Phenylalanine	320	mg
Tyrosine	280	mg
Threonine	430	mg
Tryptophan	110	mg
Valine	540	mg
Arginine	440	mg
Histidine	180	mg
Alanine	510	mg
Aspartic acid	830	mg
Glutamic acid	1100	mg
Glycine	420	mg
Proline	280	mg
Serine	440	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0068