Compare

Yeast (baking), pressed vs Tzatziki: nutrition comparison

Per 100 g: 96 kcal for Yeast (baking), pressed, versus 138 kcal for Tzatziki, a difference of 42 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+10.6 g

Fat−9.7 g

Vitamin Dequal

Omega-3n/a

Energy−42 kcal

Tzatziki

Sauces100 g

Protein6.1 g 6.1 g

Fat10.9 g 10.9 g

Vitamin D0 µg 0 µg

Omega-30.9 g 0.9 g

Energy138 kcal 138 kcal

Highest folate content

Yeast (baking), pressed contains 627 µg more folate per 100 g.

Highest phosphorus content

Yeast (baking), pressed contains 270 mg more phosphorus per 100 g.

Highest vitamin B12 content

Tzatziki contains 0.6 µg more vitamin B12 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	Tzatziki
Macronutrients
Energy	96 kcal	138 kcal
Protein	16.7 g	6.1 g
Fat	1.2 g	10.9 g
of which saturated fat	0.2 g	0.8 g
of which polyunsaturated	0.6 g	2.9 g
of which omega-3	n/a	0.9 g
Carbohydrates	1.1 g	3.8 g
of which sugars	0 g	2.7 g
Dietary fibre	6.9 g	traces
Water	72 g	77.8 g
Alcohol	0 g	0 g
Minerals
Calcium	16 mg	88 mg
Iron	2.9 mg	0.1 mg
Magnesium	41 mg	9 mg
Phosphorus	370 mg	100 mg
Potassium	570 mg	150 mg
Sodium	22 mg	350 mg
Zinc	2.4 mg	0.3 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0.6 µg
Vitamin C	0 mg	1 mg
Folate	642 µg	15 µg

Yeast (baking), pressed vs Tzatziki: nutrition comparison

Yeast (baking), pressed

Tzatziki

Full comparison, nutrient by nutrient

Keep comparing