Yeast, bakers, compressed

Compressed baker’s yeast is fresh yeast pressed into a solid block and used to make bread dough rise. The figures here describe the yeast itself, rather than bread made with it. It provides protein and several B vitamins. Per 100g, it contains 11g protein, 1250µg folate, 1.7mg riboflavin and 0.04g salt.

Protein supports the growth and repair of body tissues. Folate is needed for normal cell division and red blood cell formation, while riboflavin helps the body release energy from food. Yeast is generally used in small amounts in baking, so its contribution depends on the amount used and how much of the finished food is eaten. Full nutrient figures are in the tables below.