/ 25 g yeast
Yeast is rich in B vitamins (particularly B1, B2, B3, and B12 in nutritional yeast), selenium, and chromium, and contains all nine essential amino acids. It provides beneficial compounds including beta-glucans and is notably high in protein relative to its weight.
About
Yeast is a single-celled fungus belonging to the phylum Ascomycota, with Saccharomyces cerevisiae being the most widely used species in culinary applications. It originated in the Middle East and has been employed in fermentation for thousands of years. Yeast cells are microscopic, cream-colored to tan organisms that reproduce through budding and are typically dormant in dried form, becoming active when exposed to moisture and warmth.
Culinary yeast exists in three primary forms: fresh (compressed) yeast, active dry yeast, and instant (bread) yeast. Fresh yeast contains approximately 70% moisture and must be refrigerated, while dry yeasts have had most water removed, extending shelf life significantly. The flavor profile is subtly nutty and umami-forward, becoming more pronounced during fermentation and baking.
Culinary Uses
Yeast is fundamental to bread-making, where it ferments sugars in dough to produce carbon dioxide gas, creating structure and rise, while also developing complex flavors and aromas. It is equally essential in brewing beer, winemaking, and the production of other fermented beverages, where it converts sugars into alcohol and carbonation. Beyond leavening and fermentation, yeast contributes to dough conditioning, crust development, and the characteristic tang in sourdough cultures. It is used in savory applications including miso and soy sauce production, and historically in nutritional yeast supplements.