Leavening agents, yeast, baker's, active dry vs Salt, table
Nutrition comparison per 100 g.
Leavening agents, yeast, baker's, active dry
325 kcal
Salt, table
0 kcal
Calories
325 kcal
0 kcal
Protein
40.4 g
0.0 g
Carbs
41.2 g
0.0 g
Fiber
26.9 g
0.0 g
Sugars
0.0 g
0.0 g
Fat
7.6 g
0.0 g
Sodium
51 mg
38,758 mg
Key takeaways
- Salt, table has 100% fewer calories (0 kcal vs 325 kcal).
- Leavening agents, yeast, baker's, active dry has more protein (40.4 g vs 0.0 g).
- Salt, table has more carbs (0.0 g vs 41.2 g).
- Leavening agents, yeast, baker's, active dry has more fiber (26.9 g vs 0.0 g).
- Salt, table has more fat (0.0 g vs 7.6 g).
| Macronutrients | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Calories | 325 kcal | 0 kcal |
| Protein | 40.4 g | 0.0 g |
| Total Fat | 7.6 g | 0.0 g |
| Total Carbohydrate | 41.2 g | 0.0 g |
| Dietary Fiber | 26.9 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Water | 5.1 g | 0.2 g |
| Carbohydrates | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Total Carbohydrate | 41.2 g | 0.0 g |
| Dietary Fiber | 26.9 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g |
| Fats & Fatty Acids | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Total Fat | 7.6 g | 0.0 g |
| Saturated Fat | 1.0 g | 0.0 g |
| Monounsaturated Fat | 4.3 g | 0.0 g |
| Polyunsaturated Fat | 0.0 g | 0.0 g |
| Trans Fat | ~ | 0.0 g |
| Omega-3 Fatty Acids | 0.0 mg | 0.0 mg |
| Omega-6 Fatty Acids | 17.0 mg | 0.0 mg |
| Protein & Amino Acids | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Protein | 40.4 g | 0.0 g |
| Histidine | 910.0 mg | 0.0 mg |
| Isoleucine | 1,890.0 mg | 0.0 mg |
| Leucine | 2,920.0 mg | 0.0 mg |
| Lysine | 3,280.0 mg | 0.0 mg |
| Methionine | 590.0 mg | 0.0 mg |
| Phenylalanine | 1,750.0 mg | 0.0 mg |
| Threonine | 1,990.0 mg | 0.0 mg |
| Tryptophan | 540.0 mg | 0.0 mg |
| Valine | 2,310.0 mg | 0.0 mg |
| Alanine | 2,320.0 mg | 0.0 mg |
| Arginine | 2,030.0 mg | 0.0 mg |
| Aspartic Acid | 4,150.0 mg | 0.0 mg |
| Cystine | 500.0 mg | 0.0 mg |
| Glutamic Acid | 6,470.0 mg | 0.0 mg |
| Glycine | 1,930.0 mg | 0.0 mg |
| Proline | 1,650.0 mg | 0.0 mg |
| Serine | 1,980.0 mg | 0.0 mg |
| Tyrosine | 1,130.0 mg | 0.0 mg |
| Vitamins | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | 0.0 mcg |
| Vitamin C | 0.3 mg | 0.0 mg |
| Vitamin D | 0.0 mcg | 0.0 mcg |
| Vitamin E | 0.0 mg | 0.0 mg |
| Vitamin K | 0.4 mcg | 0.0 mcg |
| Thiamin (B1) | 11.0 mg | 0.0 mg |
| Riboflavin (B2) | 4.0 mg | 0.0 mg |
| Niacin (B3) | 40.2 mg | 0.0 mg |
| Vitamin B6 | 1.5 mg | 0.0 mg |
| Folate (B9) | 2,340.0 mcg | 0.0 mcg |
| Vitamin B12 | 0.1 mcg | 0.0 mcg |
| Pantothenic Acid (B5) | 13.5 mg | 0.0 mg |
| Choline | 32.0 mg | 0.0 mg |
| Betaine | 3.4 mg | ~ |
| Minerals | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Calcium | 30.0 mg | 24.0 mg |
| Iron | 2.2 mg | 0.3 mg |
| Magnesium | 54.0 mg | 1.0 mg |
| Phosphorus | 637.0 mg | 0.0 mg |
| Potassium | 955.0 mg | 8.0 mg |
| Sodium | 51.0 mg | 38,758.0 mg |
| Zinc | 7.9 mg | 0.1 mg |
| Copper | 0.4 mg | 0.0 mg |
| Manganese | 0.3 mg | 0.1 mg |
| Selenium | 7.9 mcg | 0.1 mcg |
| Fluoride | ~ | 2.0 mcg |
| Sterols | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Cholesterol | 0.0 mg | 0.0 mg |
| Phytosterols | ~ | 0.0 mg |
| Other | Leavening agents, yeast, baker's, active dry | Salt, table |
|---|---|---|
| Alcohol | 0.0 g | 0.0 g |
| Caffeine | 0.0 mg | 0.0 mg |
| Theobromine | 0.0 mg | 0.0 mg |
| Ash | 5.7 g | 99.8 g |
Frequently asked questions
Which has fewer calories, Leavening agents, yeast, baker's, active dry or Salt, table?
Salt, table has fewer calories: 325 kcal for Leavening agents, yeast, baker's, active dry vs 0 kcal for Salt, table per 100 g.
Which has more protein, Leavening agents, yeast, baker's, active dry or Salt, table?
Leavening agents, yeast, baker's, active dry has more protein: 40.4 g for Leavening agents, yeast, baker's, active dry vs 0.0 g for Salt, table per 100 g.
Which has more fiber, Leavening agents, yeast, baker's, active dry or Salt, table?
Leavening agents, yeast, baker's, active dry has more fiber: 26.9 g for Leavening agents, yeast, baker's, active dry vs 0.0 g for Salt, table per 100 g.
Is Leavening agents, yeast, baker's, active dry or Salt, table healthier?
Salt, table is lower in calories, and Leavening agents, yeast, baker's, active dry is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.