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Leavening agents, yeast, baker's, active dry

Ingredient code 18375

Values come from the USDA FNDDS survey nutrient database, which derives ingredient-level nutrient content from USDA's Standard Reference and Foundation Foods analyses. They are per 100 g of the ingredient as described, not per serving.

Nutrient values (35)

30 more nutrients — out of 65 measured per 100g — were recorded at zero and aren't shown below.

NutrientValue / 100gUnitSource
Water5.08GSR Legacy
Energy325KCALSR Legacy
Protein40.44GSR Legacy
Total lipid (fat)7.61GSR Legacy
Carbohydrate, by difference41.22GSR Legacy
Fiber, total dietary26.9GSR Legacy
Calcium, Ca30MGSR Legacy
Iron, Fe2.17MGSR Legacy
Magnesium, Mg54MGSR Legacy
Phosphorus, P637MGSR Legacy
Potassium, K955MGSR Legacy
Sodium, Na51MGSR Legacy
Zinc, Zn7.94MGSR Legacy
Copper, Cu0.436MGSR Legacy
Selenium, Se7.9UGSR Legacy
Vitamin C, total ascorbic acid0.3MGSR Legacy
Thiamin10.99MGSR Legacy
Riboflavin4MGSR Legacy
Niacin40.2MGSR Legacy
Vitamin B-61.5MGSR Legacy
Folate, total2,340UGSR Legacy
Folate, food2,340UGSR Legacy
Folate, DFE2,340UGSR Legacy
Choline, total32MGSR Legacy
Vitamin B-120.07UGSR Legacy
Vitamin K (phylloquinone)0.4UGSR Legacy
Fatty acids, total saturated1.001GSR Legacy
SFA 12:00.049GSR Legacy
SFA 16:00.706GSR Legacy
SFA 18:00.246GSR Legacy
Fatty acids, total monounsaturated4.309GSR Legacy
MUFA 16:12.289GSR Legacy
MUFA 18:12.02GSR Legacy
Fatty acids, total polyunsaturated0.017GSR Legacy
PUFA 18:20.017GSR Legacy

Sourced from USDA FoodData Central — Foundation Foods; not yet through an editorial verification pass.

USDA release 2026-04-30. All values are per 100 g unless stated otherwise.