Nutritional yeast

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Nutritional Yeast

Nutritional yeast (pronunciation: /njuːˈtrɪʃənəl jiːst/) is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. It is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals.

Etymology

The term "nutritional yeast" is a direct reference to the nutrient-rich profile of the product. The word "yeast" comes from the Old English gyst, and the Indo-European root yes-, meaning "boil", "foam", or "bubble".

Description

Nutritional yeast is grown on a food source — some sort of carbohydrate — then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability. Nutritional yeast is dairy-free and usually gluten-free. As such, it can be a useful supplement for people with food allergies or sensitivities, as well as those on restricted diets. It is also low in fat and contains no sugar or soy.

Nutritional Value

Nutritional yeast is a rich source of protein, fiber, vitamin B and other vitamins and minerals. It also contains all nine essential amino acids that we must get from food. One serving also provides daily values of B-vitamins.

Usage

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese. It can be used in many recipes in place of cheese, such as in mashed and fried potatoes, as well as put into scrambled tofu as a substitute for scrambled eggs.

Related Terms

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