Leavening agents, yeast, baker's, compressed vs. Leavening agents, baking powder, low-sodium
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, compressed has the most protein of the foods compared, at 8.4 g per 100g.
| Nutrient | Leavening agents, yeast, baker's,… | Leavening agents, baking powder,… |
|---|---|---|
| Protein | 8.4 G | 0.1 G |
| Total lipid (fat) | 1.9 G | 0.4 G |
| Carbohydrate, by difference | 18.1 G | 46.9 G |
| Energy | 105 KCAL | 97 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 8.1 G | 2.2 G |
| Calcium, Ca | 19 MG | 4332 MG |
| Iron, Fe | 3.3 MG | 8.2 MG |
| Potassium, K | 601 MG | 10100 MG |
| Sodium, Na | 30 MG | 90 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.24 G | 0.07 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.