Leavening agents, yeast, baker's, active dry 175043
Nutrientamount RDI%
10:00G  
12:00.049G  
14:00G  
16:00.706G  
16:12.289G  
18:00.246G  
18:12.02G  
18:20.017G  
18:30G  
18:40G  
20:10G  
20:40G  
20:5 n-3 (EPA)0G  
22:10G  
22:5 n-3 (DPA)0G  
22:6 n-3 (DHA)0G  
4:00G  
6:00G  
8:00G  
Alanine2.32G  
Alcohol, ethyl0G  
Arginine2.03G  
Ash5.65G  
Aspartic acid4.15G  
Betaine3.4MG  
Caffeine0MG  
Calcium, Ca30MG13002.3%
Carbohydrate, by difference41.22G  
Carotene, alpha0UG  
Carotene, beta0UG  
Cholesterol0MG  
Choline, total32MG5505.8%
Copper, Cu0.436MG0.948.4%
Cryptoxanthin, beta0UG  
Cystine0.5G  
Energy325KCAL  
Energy1361kJ  
Fatty acids, total monounsaturated4.309G  
Fatty acids, total polyunsaturated0.017G  
Fatty acids, total saturated1.001G  
Fiber, total dietary26.9G  
Folate, DFE2340UG  
Folate, total2340UG  
Folic acid0UG  
Glutamic acid6.47G  
Glycine1.93G  
Histidine0.91G  
Iron, Fe2.17MG1812.1%
Isoleucine1.89G  
Leucine2.92G  
Lutein + zeaxanthin0UG  
Lycopene0UG  
Lysine3.28G  
Magnesium, Mg54MG42012.9%
Manganese, Mn0.312MG2.313.6%
Methionine0.59G  
Niacin40.2MG16251.3%
Pantothenic acid13.5MG5270%
Phenylalanine1.75G  
Phosphorus, P637MG125051%
Potassium, K955MG340028.1%
Proline1.65G  
Protein40.44G  
Retinol0UG  
Riboflavin4MG1.3307.7%
Selenium, Se7.9UG5514.4%
Serine1.98G  
Sodium, Na51MG15003.4%
Sugars, total including NLEA0G  
Theobromine0MG  
Thiamin10.99MG1.2915.8%
Threonine1.99G  
Total lipid (fat)7.61G  
Tryptophan0.54G  
Tyrosine1.13G  
Valine2.31G  
Vitamin A, IU0IU  
Vitamin A, RAE0UG9000%
Vitamin B-120.07UG2.42.9%
Vitamin B-12, added0UG  
Vitamin B-61.5MG1.788.2%
Vitamin B-9 (Folate, food)2340UG400585%
Vitamin C0.3MG900.3%
Vitamin D (D2 + D3)0UG  
Vitamin D (D2 + D3), International Units0IU  
Vitamin E (alpha-tocopherol)0MG  
Vitamin E, added0MG150%
Vitamin K (Dihydrophylloquinone)0UG  
Vitamin K (Menaquinone-4)0UG  
Vitamin K (phylloquinone)0.4UG  
Water5.08G  
Zinc, Zn7.94MG1172.2%

note: All nutrient measurements shown are per 100 grams (about 3 1/2 ounces) of the selected food item.

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