Leavening Agent
Leavening agents, yeast, baker's, active dry
Nutrition facts per 100 g · edible portion
Baking Goods7 forms & preparations
Dietary labels are inferred automatically from Leavening agents, yeast, baker's, active dry's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Excellent nutrient density 64/100
How many beneficial nutrients Leavening agents, yeast, baker's, active dry delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Leavening agents, yeast, baker's, active dry come from — the split across carbs, fat & protein.
42% from carbs
-
Carbs 42%41.2 g per serving
-
Fat 17%7.6 g per serving
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Protein 41%40.4 g per serving
What Leavening agents, yeast, baker's, active dry is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 41.2 g | |
| Dietary Fiber | 26.9 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 7.6 g | |
| Saturated Fat | 1.0 g | |
| Monounsaturated Fat | 4.3 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 0.0 mg | — |
| Omega-6 Fatty Acids | 17.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 49.0 mg | — |
| Myristic Acid | 0.0 mg | — |
| Palmitic Acid | 706.0 mg | — |
| Stearic Acid | 246.0 mg | — |
| Palmitoleic Acid | 2,289.0 mg | — |
| Oleic Acid | 2,020.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 17.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 40.4 g | |
| Histidine | 910.0 mg | — |
| Isoleucine | 1,890.0 mg | — |
| Leucine | 2,920.0 mg | — |
| Lysine | 3,280.0 mg | — |
| Methionine | 590.0 mg | — |
| Phenylalanine | 1,750.0 mg | — |
| Threonine | 1,990.0 mg | — |
| Tryptophan | 540.0 mg | — |
| Valine | 2,310.0 mg | — |
| Alanine | 2,320.0 mg | — |
| Arginine | 2,030.0 mg | — |
| Aspartic Acid | 4,150.0 mg | — |
| Cystine | 500.0 mg | — |
| Glutamic Acid | 6,470.0 mg | — |
| Glycine | 1,930.0 mg | — |
| Proline | 1,650.0 mg | — |
| Serine | 1,980.0 mg | — |
| Tyrosine | 1,130.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.3 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.4 mcg | |
| Thiamin (B1) | 11.0 mg | |
| Riboflavin (B2) | 4.0 mg | |
| Niacin (B3) | 40.2 mg | |
| Vitamin B6 | 1.5 mg | |
| Folate (B9) | 2,340.0 mcg | |
| Vitamin B12 | 0.1 mcg | |
| Pantothenic Acid (B5) | 13.5 mg | |
| Choline | 32.0 mg | |
| Betaine | 3.4 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 30.0 mg | |
| Iron | 2.2 mg | |
| Magnesium | 54.0 mg | |
| Phosphorus | 637.0 mg | |
| Potassium | 955.0 mg | |
| Sodium | 51.0 mg | |
| Zinc | 7.9 mg | |
| Copper | 0.4 mg | |
| Manganese | 0.3 mg | |
| Selenium | 7.9 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 5.7 g | — |
About Leavening agents, yeast, baker's, active dry
A leavening agent is any ingredient that makes doughs and batters rise, creating the light, airy texture we expect in breads, cakes, and pastries. It works by introducing gas, usually carbon dioxide, that expands during mixing and baking to inflate the crumb. Leaveners fall into three broad families: biological, such as yeast, which ferments sugars into gas and lends bread its flavor and chew; chemical, such as baking soda and baking powder, which react quickly with acids or heat; and mechanical, such as the air whipped into eggs or creamed butter and the steam thrown off by moisture.
Bakers pick a leavener to suit the recipe, and many breads and cakes lean on more than one. Getting the type and amount right is the difference between a tall, tender loaf and a dense, flat one. Chemical leaveners should be kept dry and used before their expiration date, since they lose potency over time, while fresh yeast has to be stored cold.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Leavening agents, yeast, baker's, active dry?
There are 325 calories in 100 g of Leavening agents, yeast, baker's, active dry, or about 23 calories in 1 packet (7 g).
How much protein is in Leavening agents, yeast, baker's, active dry?
Leavening agents, yeast, baker's, active dry contains 40.4 g of protein per 100 g.
How many carbs are in Leavening agents, yeast, baker's, active dry?
Leavening agents, yeast, baker's, active dry has 41.2 g of carbohydrates per 100 g.
How much fat is in Leavening agents, yeast, baker's, active dry?
Leavening agents, yeast, baker's, active dry provides 7.6 g of total fat per 100 g.
What is Leavening agents, yeast, baker's, active dry a good source of?
Leavening agents, yeast, baker's, active dry is an excellent source of Thiamin (B1) (916% DV), Folate (B9) (585% DV), Riboflavin (B2) (308% DV), Pantothenic Acid (B5) (270% DV), Niacin (B3) (251% DV) and Dietary Fiber (96% DV) and a good source of Manganese, Selenium, Magnesium and Iron (per 100 g). Daily Values are based on a 2,000-calorie diet.
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