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Food ID: 1199
Gær, tørret Danish
Name
Yeast, dried
Taxonomic name
Saccharomyces
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 5.70 1 2098
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1327 kJ 1003
Energy, kcal 315 kcal 1003
total N 5.696 g 1344
Protein, total 32.5 g 1344
Protein labeling 35.6 g 1344
Carbohydrate by difference 52.7 g 1003
Carbohydrates, available 33.0 g 1003
Carbohydrate, declaration 29.9 g 1003
Added sugar 0.0 g 1655
Dietary fiber 19.7 g 1541
Fat, total 1.5 g 1344
Alcohol 0.0 g 1655
Ash 8.3 g 1347
Dry matter 95.0 g 1344
Water 5.0 g 1344
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1344
beta-carotene 0 µg 1344
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1344
Vitamin K1 0 µg 1655
Vitamin B1 2.33 mg 1344
Vitamin B2, Riboflavin 4.00 mg 1344
Niacin 43.4 NE 1003
niacin 36.0 mg 1344
Vitamin B6 2.00 mg 1344
Pantothenic 11.0 mg 1344
Biotin 200 µg 1344
Folate 4000 µg 1344
Folate, free 130 µg 1344
B12 0 µg 1344
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 52.0 mg 1347
Potassium, K 2000 mg 1344
Calcium, Ca 44.0 mg 1347
Magnesium, Mg 230 mg 1344
Phosphorus, P 1290 mg 1344
Iron, Fe 16.1 mg 1347
Copper, Cu 5.00 mg 1344
Zinc, Zn 8.00 mg 1344
Iodine In 10.00 µg 2.4 - 28 3 1055
Fatty acids sums g/100g % Source
Fatty acids, total 1.200 100 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1820 320 T 319
Leucine 2450 430 T 319
Lysine 2730 480 T 319
Methionine 501 88 T 319
Cystine 125 22 T 319
Phenylalanine 1370 240 T 319
Tyrosine 1200 210 T 319
Threonine 1820 320 T 319
Tryptophan 444 78 T 319
Valin 2280 400 T 319
Arginine 1880 330 T 319
Histidine 740 130 T 319
Alanine 2160 380 T 319
Aspartic acid 3530 620 T 319
Glutamic acid 4730 830 T 319
Glycine 1770 310 T 319
Proline 1200 210 T 319
Serin 1880 330 T 319

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby