Yeast extract spread vs. Leavening agents, yeast, baker's, active dry vs. Cereals ready-to-eat, QUAKER, CAP'N CRUNCH with…
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 | Yeast extract spread | Leavening agents, yeast, baker's,… | Cereals ready-to-eat, QUAKER, CAP'N… |
|---|---|---|---|
| Protein | 23.9 G | 40.4 G | 4.5 G |
| Total lipid (fat) | 0.9 G | 7.6 G | 4.8 G |
| Carbohydrate, by difference | 20.4 G | 41.2 G | 85.9 G |
| Energy | 185 KCAL | 325 KCAL | 397 KCAL |
| Total Sugars | 1.6 G | 0 G | 44.2 G |
| Fiber, total dietary | 6.5 G | 26.9 G | 2.6 G |
| Calcium, Ca | 67 MG | 30 MG | 11 MG |
| Iron, Fe | 4 MG | 2.2 MG | 19.8 MG |
| Potassium, K | 2100 MG | 955 MG | 187 MG |
| Sodium, Na | 3380 MG | 51 MG | 725 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - | 0.02 G |
| Fatty acids, total saturated | 0 G | 1 G | 3.1 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.