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FCDB ID 0252

Yeast, baker´s, dried

Droždí sušené

Yeast, baker´s, dried

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1419 kJ
Energy 339 kcal
Fat, total (total lipid) 6.4 g
  Fatty acids, saturated 2.43 g
Carbohydrate, available 12.9 g
  Sugars, total 4.6 g
Protein, total 43.8 g
Salt 0.20 g

Description of this food by LanguaL codes

A0129 A0346 A0428 A0467 A0722 A0735 A0852 A1235 A1288 B1345 C0247 E0150 F0003 G0003 H0138 J0116 K0003 M0166 N0036 P0024

Description of this food by FoodEX2

A049A#F28.A07KG

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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 1419 00012
Energy ENERC kcal 339 00012
Protein, total [NCF:6.25] PROT g 43.8 00012
   Nitrogen, total NT g 7.0 00070
Fat, total (total lipid) [FACF:0.956] FAT g 6.4 00070
Carbohydrate, total CHOT g 40.2 00012
   Carbohydrate, available CHO g 12.9 00012
   Fibre, total dietary FIBT g 27.3 00070
Water WATER g 3.7 00070
Ethanol ALC g 0 00000
Ash (minerals) ASH g 5.3 00070
Vitamins        
Vitamin B1, thiamin THIA mg 12.00 00020
Vitamin B2, riboflavin RIBF mg 3.92 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 00004
   beta-carotene CARTB μg 0 00004
Vitamin D VITD μg
Vitamin E VITE ATE 0 00012
   alpha - tocopherol TOCPHA mg 0 00004
Minerals        
Sodium NA mg 80 00070
Magnesium MG mg 230 00020
Phosphorus P mg 1900 00020
Potassium K mg 1410 00020
Calcium CA mg 50 00020
Iron FE mg 17.6 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.20 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 4.6 00012
   Fructose FRUS g 0 00070
   Glucose GLUS g 0 00070
   Lactose LACS g 0 00070
   Maltose MALS g 0 00070
   Saccharose SUCS g 4.6 00070
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 2.43 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 1.46 00070
   C 17:0 F17:0 g 0 00070
   C 18:0 F18:0 g 0.95 00070
   C 20:0 F20:0 g 0 00070
   C 22:0 F22:0 g 0 00070
Fatty acids, monounsaturated FAMS g 2.77 00012
   C 14:1 F14:1CN5 g 0 00070
   C 16:1 F16:1CN7 g 1.06 00070
   C 17:1 F17:1 g 0 00070
   C 18:1, n-9 F18:1CN9 g 1.71 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 0.91 00012
n-6 fatty acids FACN6 g 0.82 00012
   C 18:2, n-6 F18:2CN6 g 0.82 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 0.09 00012
   C 18:3, n-3 F18:3CN3 g 0.09 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 00000
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:

0252 Yeast, baker´s, dried
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] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC BAG OR POUCH [M0166]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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