| Nutritional value per 15 g | |||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 250 kJ (60 kcal) | ||||||||||||||||||||||||||||||||||
5 g | |||||||||||||||||||||||||||||||||||
| Sugars | 0 g | ||||||||||||||||||||||||||||||||||
| Dietary fibre | 3 g | ||||||||||||||||||||||||||||||||||
0.5 g | |||||||||||||||||||||||||||||||||||
8 g | |||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||
| Cholesterol | 0 mg | ||||||||||||||||||||||||||||||||||
Bob's Red Mill brand, manufacturer reported values.[1]See alsoSR LEGACY data for yeast (active dry #1103594) for an idea about pre-fortification values and nutrients not reported above. SR surveys are performed by unbiased USDA personnel. | |||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from theNational Academies.[3] | |||||||||||||||||||||||||||||||||||
Nutritional yeast (informally callednooch[4]) is a deactivated (i.e., dead)yeast, often a strain ofSaccharomyces cerevisiae, that is sold commercially as a food product. It is sold in the form of yellow flakes, granules, or powder, and may be found in thebulk aisle ofnatural food stores. It is used invegan andvegetarian cooking as an ingredient in recipes or as acondiment.[5]
It is a source of someB-complex vitamins and contains trace amounts of several other vitamins and minerals.[6] It is often fortified withvitamin B12.
Nutritional yeast has a strong flavor described as nutty or cheesy for use as acheese substitute.[7] It may be used in preparation ofmashed potatoes,tofu, orpopcorn.[8]
Nutritional yeast is a whole-cell inactive yeast that contains both soluble and insoluble parts, which is different fromyeast extract. Yeast extract is made by centrifuging inactive nutritional yeast and concentrating the water-soluble yeast cell proteins which are rich inglutamic acid,nucleotides, andpeptides, the flavor compounds responsible forumami taste.[citation needed]
Nutritional yeast is produced by culturing yeast in a nutrient medium for several days. The primary ingredient in the growth medium is glucose, often from either sugarcane or beet molasses. When the yeast is ready, it is killed with heat and then harvested, washed, dried and packaged. The species of yeast used is often a strain ofSaccharomyces cerevisiae.[9] The strains are cultured and selected for desirable characteristics and often exhibit a differentphenotype from strains ofS. cerevisiae used in baking and brewing.[10]
In a reference amount of 15 g (0.53 oz), one manufactured,fortified brand is 33%carbohydrates, 53%protein, and 3%fat, providing 60calories. Levels ofB vitamins in the reference amount are multiples of theDaily Value.
Nutritional yeast contains low amounts ofdietary minerals, unless fortified.[11]
There may be confusion about the source of vitamin B12 in nutritional yeast, as yeast cannot produce B12, which is naturally produced only by some bacteria.[12] When it is fortified, the vitamin B12 (commonlycyanocobalamin) is produced separately and then added to the yeast.[citation needed]
Nutritional yeast (affectionately known as nooch) ... Unlike baker's yeast, it can't be used as a raising agent, and it's also different to the food supplement – dried brewer's yeast – which has a bitter taste.
