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Yeast (baking), pressed vs Ground meat sauce: nutrition comparison

Per 100 g: 96 kcal for Yeast (baking), pressed, versus 96 kcal for Ground meat sauce, a difference of 0 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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

Protein+10.4 g

Fat−2.8 g

Vitamin D−0.1 µg

Omega-3n/a

Energyequal

Ground meat sauce

Sauces100 g

Protein6.3 g 6.3 g

Fat4 g 4 g

Vitamin D0.1 µg 0.1 µg

Omega-3n/a n/a

Energy96 kcal 96 kcal

Highest folate content

Yeast (baking), pressed contains 636 µg more folate per 100 g.

Highest phosphorus content

Yeast (baking), pressed contains 323 mg more phosphorus per 100 g.

Highest protein content

Yeast (baking), pressed contains 10.4 g more protein 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	Yeast (baking), pressed	Ground meat sauce
Macronutrients
Energy	96 kcal	96 kcal
Protein	16.7 g	6.3 g
Fat	1.2 g	4 g
of which saturated fat	0.2 g	1.4 g
of which polyunsaturated	0.6 g	0.4 g
of which omega-3	n/a	n/a
Carbohydrates	1.1 g	8.3 g
of which sugars	0 g	2.6 g
Dietary fibre	6.9 g	0.6 g
Water	72 g	80.9 g
Alcohol	0 g	0 g
Minerals
Calcium	16 mg	14 mg
Iron	2.9 mg	0.5 mg
Magnesium	41 mg	14 mg
Phosphorus	370 mg	47 mg
Potassium	570 mg	240 mg
Sodium	22 mg	220 mg
Zinc	2.4 mg	0.6 mg
Vitamins
Vitamin D	0 µg	0.1 µg
Vitamin B12	0 µg	0.3 µg
Vitamin C	0 mg	4 mg
Folate	642 µg	6 µg

Yeast (baking), pressed vs Ground meat sauce: nutrition comparison

Yeast (baking), pressed

Ground meat sauce

Full comparison, nutrient by nutrient

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