Know what’s on your plate
Baker's yeast
Calories & nutrition facts
fresh
Nutrition facts
Per 100 g% DV- Calories 115 kcal —
- Protein 8.4 g 17%
- Carbohydrate 12 g 4%
- Fat 1.9 g 2%
- Saturated fat 0.2 g 1%
- Fibre 8.1 g 29%
- Sugars 0 g —
- Sodium 30 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.1 mg 0%
- Vitamin D 0 µg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 1.9 mg 157%
- Riboflavin (B2) 1.1 mg 87%
- Niacin (B3) 12.3 mg 77%
- Pantothenic acid (B5) 4.9 mg 98%
- Vitamin B6 0.43 mg 25%
- Folate (B9) 785 µg 196%
- Vitamin B12 0.01 µg 0%
Minerals
- Calcium 19 mg 1%
- Iron 3.3 mg 18%
- Magnesium 40 mg 10%
- Phosphorus 336 mg 27%
- Potassium 601 mg 13%
- Zinc 10 mg 91%
- Copper 0.15 mg 17%
- Manganese 0.2 mg 9%
- Selenium 1 µg 2%
- Iodine 0.6 µg 0%
Similar foods
- Fresh pressed baker's yeast128 kcal / 100 g
- Fresh compressed baker's yeast110 kcal / 100 g
- Dried baker's yeast227 kcal / 100 g
- Active dry baker's yeastleavening agents, active dry325 kcal / 100 g
- Baking yeastfresh75 kcal / 100 g
- Yeastfresh66 kcal / 100 g
- Yeast leavening agenttablet121 kcal / 100 g
- Compressed yeast70 kcal / 100 g
- Dried yeast253 kcal / 100 g
- Dry yeast powder269 kcal / 100 g
Questions about Baker's yeast
How do you use baker’s yeast to make bread rise?
Mix it into the flour or dissolve it in lukewarm water, then knead the dough and leave it covered until roughly doubled. Keep the water comfortably warm, not hot: high heat can kill the yeast.
Can you use baker’s yeast in pizza dough?
Yes. Mix it with flour, water, salt and a little oil, knead until smooth, then leave the covered dough to rise before stretching it out; a slow rise in the fridge gives the dough more time to develop flavour.
How do you know if baker’s yeast is still active?
Stir it into lukewarm water with a pinch of sugar and wait about 10 minutes. A foamy layer means it is active; if the mixture stays flat, the yeast may no longer raise your dough.
Can you freeze baker’s yeast?
Fresh baker’s yeast can be frozen in small portions, wrapped airtight, then thawed in the fridge and used promptly. Dried yeast is better kept sealed in a cool, dry cupboard; keep it away from moisture.
What can you use instead of baker’s yeast?
For bread or pizza, sourdough starter can replace baker’s yeast, but it needs a different recipe and a longer rise. Baking powder or bicarbonate of soda can leaven quick breads, but they will not give yeast dough its stretchy texture or fermented flavour.
What is the difference between baker’s yeast and baking powder?
Baker’s yeast is a living microorganism that ferments sugars and makes dough rise over time; baking powder releases gas when moistened and heated. Use yeast for bread and pizza dough, and baking powder for quick cakes and scones.
Can you eat baker’s yeast raw?
A small taste is not the same as eating baked dough, but raw yeast is best used as intended in dough rather than eaten by the spoonful. Never eat raw bread dough: it can contain live yeast and uncooked flour.
Is baker’s yeast a source of B vitamins?
Yes. It is high in vitamins B1, B2, B3, B5, B6, B7 and B9; a 10 g portion provides 0.11 mg of vitamin B2 and 78.5 µg of vitamin B9.
Source: ANSES–Ciqual (France) 11010 · per 100 g · carbohydrate per EU label, fibre excluded
