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FCDB ID 0251

Yeast, baker´s, compressed

Droždí lisované

Yeast, baker´s, compressed

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 437 kJ
Energy 105 kcal
Fat, total (total lipid) 2.7 g
  Fatty acids, saturated 0.42 g
Carbohydrate, available 0.2 g
  Sugars, total 0.1 g
Protein, total 14.4 g
Salt 0.05 g

Description of this food by LanguaL codes

A0129 A0346 A0428 A0467 A0722 A0735 A0852 A1235 A1288 B1345 C0247 E0001 F0003 G0003 H0003 J0001 K0003 M0173 N0039 P0024 R0001

Description of this food by FoodEX2

A049A

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 437 00012
Energy ENERC kcal 105 00012
Protein, total [NCF:6.25] PROT g 14.4 00012
   Nitrogen, total NT g 2.3 00070
Fat, total (total lipid) [FACF:0.956] FAT g 2.7 00070
Carbohydrate, total CHOT g 11.3 00012
   Carbohydrate, available CHO g 0.2 00012
   Fibre, total dietary FIBT g 11.1 00070
Water WATER g 69.8 00070
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.8 00070
Vitamins        
Vitamin B1, thiamin THIA mg 0.95 00020
Vitamin B2, riboflavin RIBF mg 2.19 00020
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00036
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00002
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0 00012
   alpha - tocopherol TOCPHA mg 0.20 00004
Minerals        
Sodium NA mg 19 00070
Magnesium MG mg 71 00020
Phosphorus P mg 486 00020
Potassium K mg 594 00020
Calcium CA mg 36 00020
Iron FE mg 3.8 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.05 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.1 00012
   Fructose FRUS g 0 00070
   Glucose GLUS g 0 00070
   Lactose LACS g 0 00070
   Maltose MALS g 0 00070
   Saccharose SUCS g 0.1 00070
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.42 00012
   C 4:0 F4:0 g 0 00070
   C 6:0 F6:0 g 0 00070
   C 8:0 F8:0 g 0 00070
   C 10:0 F10:0 g 0 00070
   C 12:0 F12:0 g 0 00070
   C 13:0 F13:0 g 0 00070
   C 14:0 F14:0 g 0.02 00070
   C 15:0 F15:0 g 0 00070
   C 16:0 F16:0 g 0.26 00070
   C 17:0 F17:0 g 0 00070
   C 18:0 F18:0 g 0.14 00070
   C 20:0 F20:0 g 0 00070
   C 22:0 F22:0 g 0 00070
Fatty acids, monounsaturated FAMS g 2.10 00012
   C 14:1 F14:1CN5 g 0 00070
   C 16:1 F16:1CN7 g 1.07 00070
   C 17:1 F17:1 g 0 00070
   C 18:1, n-9 F18:1CN9 g 1.03 00070
   C 20:1, n-11 F20:1CN11 g 0 00070
   C 22:1, n-9 F22:1CN9 g 0 00070
Fatty acids, polyunsaturated FAPU g 0.08 00012
n-6 fatty acids FACN6 g 0.06 00012
   C 18:2, n-6 F18:2CN6 g 0.06 00070
   C 18:3, n-6 F18:3CN6 g 0 00070
   C 20:4, n-6 F20:4CN6 g 0 00070
n-3 fatty acids FACN3 g 0.02 00012
   C 18:3, n-3 F18:3CN3 g 0.02 00070
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00070
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00070
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00070
   C 18:2, n-6 trans F18:2 TTN6 g 0 00070
Cholesterol CHORL mg 0 00020
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0251 Yeast, baker´s, compressed
Classification facets Descriptors
A. PRODUCT TYPE [A0361] REFINED OR PARTIALLY-REFINED FOOD PRODUCT (US CFR) [A0129]
RAISING AGENT (EC) [A0346]
LEAVENING AGENT (CODEX) [A0428]
OTHER FOODS (CIAA) [A0467]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
MISCELLANEOUS FOOD PRODUCT (EUROFIR) [A0852]
0280000 - FUNGI (EC) [A1235]
1800 BAKED PRODUCTS (USDA SR) [A1288]
B. FOOD SOURCE [B1564] YEAST [B1345]
C. PART OF PLANT OR ANIMAL [C0116] PART OF ALGAE OR FUNGUS [C0247]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] PHYSICAL STATE, SHAPE OR FORM NOT KNOWN [E0001]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] NO TREATMENT APPLIED [H0003]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PAPER WRAPPER [M0173]
N. FOOD CONTACT SURFACE [N0010] PAPER OR PAPERBOARD [N0043]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] GEOGRAPHIC PLACE OR REGION NOT KNOWN [R0001]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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