Leavening agents, yeast, baker's, active dry vs. Yeast extract spread vs. Leavening agents, yeast, baker's, compressed
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Leavening agents, yeast, baker's, active dry has the most protein of the foods compared, at 40.4 g per 100g.
| Nutrient | Leavening agents, yeast, baker's,… | Yeast extract spread | Leavening agents, yeast, baker's,… |
|---|---|---|---|
| Protein | 40.4 G | 23.9 G | 8.4 G |
| Total lipid (fat) | 7.6 G | 0.9 G | 1.9 G |
| Carbohydrate, by difference | 41.2 G | 20.4 G | 18.1 G |
| Energy | 325 KCAL | 185 KCAL | 105 KCAL |
| Total Sugars | 0 G | 1.6 G | 0 G |
| Fiber, total dietary | 26.9 G | 6.5 G | 8.1 G |
| Calcium, Ca | 30 MG | 67 MG | 19 MG |
| Iron, Fe | 2.2 MG | 4 MG | 3.3 MG |
| Potassium, K | 955 MG | 2100 MG | 601 MG |
| Sodium, Na | 51 MG | 3380 MG | 30 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1 G | 0 G | 0.24 G |
| Fatty acids, total trans | - | 0 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.