While yeast naturally contributes significant amounts of several nutrients to bread and baked goods, the precise nutritional value of yeast can vary from one manufacturer to another. The
USDA National Nutrient Database for Standard Reference and the Canadian Nutrient File have conjointly established the following nutrient profile of compressed baker’s yeast:
| Yeast Constituents | Nutrient Profile (100g fresh, compressed yeast) |
| B1 Thiamine (mg) | 1,9 |
| B2 Riboflavin (mg) | 1,8 |
| B3 Niacin (mg) | 12,3 |
| B5 Pantothenic acid (mg) | 4,90 |
| B6 Pyridoxine (mg) | 0,4 |
| B9 Folate (mg) | 0,6-1,2mg/100g |
| B12 Cobalamin (mg) | 0,01 |
| Sodium (mg) | 30 |
| Potassium (mg) | 601 |
| Calcium (mg) | 19 |
| Iron (mg) | 3,2 |
| Magnesium (mg) | 40 |
| Manganese (mg) | 0,2 |
| Phosphorus (mg) | 336 |
| Selenium (mg) | 8,10 |
| Zinc (mg) | 10 |
| Copper (mg) | 0,148 |
| Fibres (g) | 8,10 |
| Proteins (g) | 15g/100g |
| Beta-glucans (g) | 4,86 |
When comparing the amount of nutrients found in bread to those provided by yeast, it is clear that baker’s yeast significantly contributes to the nutritional value of bread.
Indeed, yeast contributes up to 34% of the pantothenic acid (B5), 15% of the thiamine (B1), 12% of the zinc, 10% of the folate (B9), 10% of the potassium and 8% of the fibre found in regular baked bread made with fortified flour. Additionally, baker’s yeast is also known to contain a variety of B vitamins.