yeast, baker's, active dry
Category: Baked Products Characteristics: Leavening Agents
Nutrition Highlights
Serving Size
Calories
13
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 6.6 (50.7%) |
| Protein | 6.5 (49.7%) |
| Fat | 2.7 (21.1%) |
| Total | 13 (100%) |
Serving: 1 tsp [4g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 1.6 (41.2%) |
| Protein | 1.6 (40.4%) |
| Fat | 0.3 (7.6%) |
| Ash | 0.2 (5.7%) |
| Water | 0.2 (5.1%) |
| Total | 4.0 (100%) |
Serving: 1 tsp [4g]
Benefits
-
Yeast is a source of B vitamins such as riboflavin, niacin, pantothenic acid, biotin and vitamin B6. These B vitamins help support energy production and metabolism
-
Yeast contains protein and provides amino acids that are building blocks of protein in our body. Protein is important for growth, development and maintenance of muscles
-
Yeast helps improve digestibility and absorption of nutrients from foods by leavening or lightening the texture of baked goods like bread
-
Active dry yeast is low in calories and contains no fat or cholesterol. It can be used as a gluten-free alternative to baking
-
Yeast adds flavor and aroma to baked goods through fermentation as it breaks down sugars and produces carbon dioxide gas
Risks
-
Some individuals may have an allergy or sensitivity to yeast which could cause reactions like digestive issues or rashes
-
Consuming too much yeast could cause gas, bloating, and discomfort in sensitive individuals
-
If the yeast is expired or contaminated, it could cause food poisoning symptoms like nausea, vomiting, and diarrhea
-
Yeast is high in carbohydrates so consuming large amounts could impact blood sugar levels in diabetics or those watching their carb intake
-
The leavening process requires heat which could decrease some water soluble vitamin content compared to raw ingredients
Additional Information
Leavening agents, specifically yeast, bakers, active dry, are widely used in baking and cooking to enhance the texture and flavor of various food products. These leavening agents play a crucial role in the fermentation process, resulting in the production of carbon dioxide gas, which causes the dough or batter to rise. While yeast is primarily known for its ability to leaven bread, it offers several nutritional benefits and potential risks.
Nutritional Benefits:
1. Protein: Yeast is a good source of protein, containing all the essential amino acids necessary for building and repairing tissues in the body. Including yeast in your diet can help meet your protein requirements, especially for individuals following a vegetarian or vegan diet.
2. B-vitamins: Yeast is rich in various B-vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), and folate (B9). These vitamins are essential for converting food into energy, maintaining a healthy nervous system, and supporting red blood cell production.
3. Minerals: Yeast contains essential minerals such as iron, magnesium, zinc, and selenium. Iron is crucial for oxygen transport and energy production, while magnesium is involved in over 300 enzymatic reactions in the body. Zinc supports immune function, and selenium acts as an antioxidant, protecting cells from damage.
4. Fiber: While yeast itself is not a significant source of fiber, it is often used in whole grain bread and other baked goods that contain fiber-rich ingredients. Fiber promotes healthy digestion, aids in maintaining a healthy weight, and reduces the risk of chronic diseases such as heart disease and diabetes.
Potential Risks:
1. Allergies: Some individuals may be allergic to yeast, experiencing symptoms such as itching, hives, digestive distress, or even anaphylaxis. It is essential to be cautious if you have a known yeast allergy and avoid consuming products containing yeast.
2. Candida overgrowth: Yeast, especially when consumed in large amounts, can potentially contribute to the overgrowth of Candida, a type of yeast that naturally resides in the body. Excessive consumption of yeast or a weakened immune system may lead to an imbalance in gut bacteria, causing candida overgrowth, which can result in various health issues.
3. Gluten sensitivity: While yeast itself does not contain gluten, it is commonly used in bread and other baked goods that often contain gluten. Individuals with gluten sensitivity or celiac disease should be cautious about consuming yeast-containing products unless they are certified gluten-free.
4. Sodium content: Some commercial yeast products may contain added sodium as a preservative. Individuals with high blood pressure or those who need to limit their sodium intake should be mindful of the sodium content in yeast products and opt for low-sodium alternatives when available.
It is important to note that the potential risks associated with yeast consumption are relatively low for the majority of the population. However, if you have specific dietary concerns or health conditions, it is recommended to consult with a healthcare professional or a registered dietitian for personalized advice.
In conclusion, leavening agents, specifically yeast, bakers, active dry, offer several nutritional benefits, including protein, B-vitamins, minerals, and fiber. However, individuals with yeast allergies, candida overgrowth, gluten sensitivity, or sodium restrictions should be cautious when consuming yeast-containing products. As with any food, moderation and individual considerations are key to maintaining a balanced and healthy diet.