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Anchovis paste vs Yeast (baking), pressed: nutrition comparison

Per 100 g: 272 kcal for Anchovis paste, versus 96 kcal for Yeast (baking), pressed, a difference of 176 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Anchovis paste

Spreads100 g

Protein19.8 g 19.8 g

Fat21.3 g 21.3 g

Vitamin D1.3 µg 1.3 µg

Omega-30.9 g 0.9 g

Energy272 kcal 272 kcal

Protein+3.1 g

Fat+20.1 g

Vitamin D+1.3 µg

Omega-3n/a

Energy+176 kcal

Yeast (baking), pressed

Yeast100 g

Protein16.7 g 16.7 g

Fat1.2 g 1.2 g

Vitamin D0 µg 0 µg

Omega-3n/a n/a

Energy96 kcal 96 kcal

Highest vitamin B12 content

Anchovis paste contains 15.7 µg more vitamin B12 per 100 g.

Highest folate content

Yeast (baking), pressed contains 630 µg more folate per 100 g.

Highest magnesium content

Anchovis paste contains 129 mg more magnesium per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Anchovis paste	Yeast (baking), pressed
Macronutrients
Energy	272 kcal	96 kcal
Protein	19.8 g	16.7 g
Fat	21.3 g	1.2 g
of which saturated fat	4.1 g	0.2 g
of which polyunsaturated	2.2 g	0.6 g
of which omega-3	0.9 g	n/a
Carbohydrates	0.2 g	1.1 g
of which sugars	0.1 g	0 g
Dietary fibre	0 g	6.9 g
Water	58.7 g	72 g
Alcohol	0 g	0 g
Minerals
Calcium	220 mg	16 mg
Iron	2.1 mg	2.9 mg
Magnesium	170 mg	41 mg
Phosphorus	210 mg	370 mg
Potassium	190 mg	570 mg
Sodium	7,720 mg	22 mg
Zinc	1.3 mg	2.4 mg
Vitamins
Vitamin D	1.3 µg	0 µg
Vitamin B12	15.7 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	12 µg	642 µg

Anchovis paste vs Yeast (baking), pressed: nutrition comparison

Anchovis paste

Yeast (baking), pressed

Full comparison, nutrient by nutrient

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