Leavening agents, yeast, baker's, active dry
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 325 kcalEnergy
- 40.44 gProtein
- 7.61 gFat
- 41.22 gCarbohydrate
| Nutrient | Per 100 g | 1 tsp | Source field |
|---|---|---|---|
| Energy | 325 kcal | 13 kcal | 1008 Energy |
| Energy (kJ) | 1,361 kJ | 54 kJ | 1062 Energy |
| Protein | 40.44 g | 1.6 g | 1003 Protein |
| Fat | 7.61 g | 0.3 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 1.001 g | 0.04 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 4.309 g | 0.17 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 0.017 g | 0.001 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 0 mg | 0 mg | 1253 Cholesterol |
| Carbohydrate | 41.22 g | 1.6 g | 1005 Carbohydrate, by difference |
| Sugars | 0 g | 0 g | 2000 Total Sugars |
| Dietary fibre | 26.9 g | 1.1 g | 1079 Fiber, total dietary |
| Sodium | 51 mg | 2 mg | 1093 Sodium, Na |
| Potassium | 955 mg | 38 mg | 1092 Potassium, K |
| Calcium | 30 mg | 1.2 mg | 1087 Calcium, Ca |
| Iron | 2.17 mg | 0.09 mg | 1089 Iron, Fe |
| Water | 5.08 g | 0.2 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 tsp | 4 g | 13 | 1.6 | 0.3 | 1.6 | 0 | 1.1 | 2 |
| 1 tbsp | 12 g | 39 | 4.9 | 0.91 | 4.9 | 0 | 3.2 | 6.1 |
| 1 packet | 7.2 g | 23 | 2.9 | 0.55 | 3 | 0 | 1.9 | 3.7 |
| 1 tablespoon | 12 g | 39 | 4.9 | 0.91 | 4.9 | 0 | 3.2 | 6.1 |
| Quantity not specified | 12 g | 39 | 4.9 | 0.91 | 4.9 | 0 | 3.2 | 6.1 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:175043
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- dried
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Leavening agents, yeast, baker's, active dry (official name from the source)
- Français: Agents levants, levure de boulanger, sèche active (machine-translated, confirmed by a second independent pass)
- Deutsch: Backtriebmittel, Backhefe, aktive Trockenhefe (machine-translated, confirmed by a second independent pass)
- Italiano: Agenti lievitanti, lievito di birra, secco attivo (machine-translated, confirmed by a second independent pass)
- Español: Leudantes, levadura de panadería, seca activa (machine-translated, corrected by a second independent pass)
Related foods
- Leavening agents, baking powder, double-acting, sodium aluminum sulfate
- Leavening agents, baking soda
- Leavening agents, yeast, baker's, compressed
- Leavening agents, baking powder, double-acting, straight phosphate
- Bread, white, commercially prepared (includes soft bread crumbs)
- Rolls, hamburger or hotdog, plain
- Tortillas, ready-to-bake or -fry, flour, refrigerated
- Bread, crumbs, dry, grated, plain
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:175043" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.