Group · Condiments & sauces
Baker’s yeast (dried)
Baker’s yeast is a microscopic fungus (Saccharomyces cerevisiae) that makes dough rise by producing carbon dioxide. The values below are for the dried form, sold in sachets, not to be confused with baking powder, which is a mineral raising agent and entirely unrelated.
On the nutrition side, it provides 341 kcal per 100 g, with 42.7 g of protein, 26.9 g of fibre, 14.3 g of carbohydrate and 6.56 g of fat. Its composition is spectacular: 2,340 µg of vitamin B9 per 100 g, 955 mg of potassium, 637 mg of phosphorus and 7.94 mg of zinc.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 341 kcal |
| Kilojoules | 1430 kJ |
| Protein | 42,7 g |
| Carbohydrate | 14,3 g |
| Fat | 6,6 g |
| Fibre | 26,9 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B92340 µg1170 %
- Vitamin B111 mg1000 %
- Vitamin B24 mg286 %
- Vitamin B340,2 mg251 %
- Vitamin B513,5 mg225 %
- Vitamin B61,5 mg107 %
- Phosphorus637 mg91 %
- Zinc7,94 mg79 %
See the other 10 nutrients
- Potassium955 mg48 %
- Copper0,44 mg44 %
- Iron2,17 mg16 %
- Manganese0,31 mg16 %
- Magnesium54 mg14 %
- Calcium30 mg4 %
- Iodine5 µg3 %
- Vitamin B120,07 µg3 %
- Vitamin K10,4 µg1 %
- Vitamin C0,3 mg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Impressive figures, a tiny real intake. This is the important point: you use one 11 g sachet for 500 g of flour, spread over a whole brioche. The 2,340 µg of B9 per 100 g become about 257 µg for the sachet, diluted across eight slices. Yeast is not a source of nutrients, it is a technical ingredient.
Fresh or dried? Fresh yeast in a block is three times less concentrated (115 kcal, mostly water). In practice, 11 g of dried yeast replaces about 25 g of fresh.
Do not kill it. A liquid above 50 °C destroys the yeast, and prolonged direct contact with salt slows it down. Mix it into a lukewarm liquid and add the salt separately: this is the most common cause of dough that does not rise.
