Full Report (All Nutrients)
Nutrient data for 18375, Leavening agents, yeast, baker's, active dry
| Food Group: Baked Products
|
|
Carbohydrate Factor:
3.4
Fat Factor: 8.4
Protein Factor:
3
Nitrogen to Protein Conversion Factor:
6.25
|
Modifying household measures
Sources of Data
1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 12a , 2007 Beltsville
MD
2Nutrient Data Laboratory, ARS, USDA Choline Study, Local pickup VPI, NFNAP , 2006 Beltsville
MD