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Yeast extract spread (USDA#43406) |
| Serving Size 1 tsp |
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| Water 37g |
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| Calories 158 |
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| Energy 663kj |
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| Protein 27g |
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| Total Fat 0g |
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| Ash 23g |
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| Total Carbohydrates 11g |
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| Dietary Fiber 3g |
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| Sugars 0g |
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| Calcium, Ca 86mg |
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| Iron, Fe 3mg |
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| Magnesium, Mg 180mg |
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| Phosphorus, P 104mg |
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| Potassium 2600mg |
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| Sodium 3600mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Selenium, Se 18mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 9mg |
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| Riboflavin 14mg |
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| Niacin 97mg |
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| Vitamin B-6 1mg |
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| Folate, total 1010mcg |
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| Folic acid 0mcg |
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| Folate, food 1010mcg |
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| Folate, DFE 1010mcg_DFE |
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| Choline, total 65mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Yeast extract spread usda nutrition - Related Content |
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| Not your ordinary cheese spread—this inventive, versatile rendition features Muenster, Mexican, parmesan, and goat cheeses that merge into a smooth, flavorful spread that can be used as a tasty topping for crackers and baguette slices or as an accompaniment to fruit and vegetables. |
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| An excellent appetizer and a great way to use leftover ham. |
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| This makes a great appetizer or light meal. |
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| Fresh Cake Yeast | Active Dry Yeast | Quick-Rising Active Dry Yeast
Yeast that is activated in warm water before it is mixed with the flour and other ingredients to form ... |
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| The extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the ... |
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| Microscopic organisms that manufacture the enzymes that convert sugar to alcohol, a process necessary for the fermentation of grape juice into wine. |
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| Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine. The characteristics of the wine can be changed ... |
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| Soft fresh cheeses that have a creamy smooth texture allowing the cheese to be easily shaped or spread onto other foods, such as crackers, fruits and vegetables. Spreadable ... |
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| Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods. It is made in a variety of ... |
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| Reproduction in whole or in part without written permission is strictly prohibited. |
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