AngiochefBaker's yeast
Baker's yeast is the living Saccharomyces cerevisiae that leavens bread, sold as tan dry granules in 7 g sachets or as a moist beige cube of fresh yeast. The values here are for dry yeast; use fresh yeast at about twice the weight, and about 7 g of dry yeast for 500 g of flour. Gram for gram it is rich in protein, zinc and the B vitamins thiamin, riboflavin, niacin and folate, and its cell walls are made of beta-glucan, a polysaccharide studied in laboratory research for its effects on immune and gut cells, though a loaf uses only a few grams. Dissolve it in warm, not hot, water or knead it straight into the dough, let the dough rise until doubled, and bake it through: raw dough keeps fermenting.
Polyols
SorbitolNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is baker's yeast's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot a source — upper-bound estimate
Excess fructoseNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
These are baker's yeast's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- Ciqual 2025 (Anses) · DOI 10.57745/RDMHWY · Etalab 2.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.