Super source
Energy
279 kcal · 14% DV target
A dormant, granulated leavening agent that activates in liquid to provide essential lift and a fermented depth to baked goods while serving as a concentrated source of B vitamins.
Dried yeast is a significant source of folate (a B vitamin essential for cell division) and other B vitamins, which are often lost if yeast-leavened breads are removed from the diet .8
Yeast-leavened breads and rolls are consistently associated with improved diet quality and higher intake of shortfall nutrients, such as dietary fibre, in children and adolescents .3
Modelling studies indicate that removing yeast-based breads from adult diets significantly increases the risk of falling below the estimated average requirements for essential minerals, including magnesium and iron .8
Early research into specific yeast strains, such as brewer's yeast, suggests they may help improve glycaemic indices (blood sugar markers) like fasting blood sugar and HbA1c in individuals with type 2 diabetes .10
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
279 kcal · 14% DV target
38.7 g · 77% DV target
21.0 g · 8% DV target
11.7 g · 42% DV target
5.55 mg · 463% DV target
3.93 mg · 303% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place away from heat sources.
Keep in an airtight container to prevent moisture absorption.
Yeast production has a very low land-use footprint and can be grown on industrial byproducts like molasses.
Louis Pasteur was the first to identify yeast as a living organism in 1857, transforming it from a mysterious 'chemical' byproduct of brewing into a controlled biological tool for bakers.