Yeast flakes inactive Peanut

Inactive yeast flakes are an edible, inactive form of yeast. They are created using glucose derived from beet or cane molasses as a medium. The yeast, once sufficient volume is obtained, is deactivated using high temperature, then separated, washed, dried and given a flake form. Thanks to the deactivation process, yeast flakes are completely safe for health – they do not cause yeast overgrowth in the body after consumption.

Inactive yeast flakes are high in protein and fiber, as well as B vitamins.

You can add them to a variety of dishes such as soups, creams, sauces, pates, but also sprinkle them on sandwiches, pasta, rice, cereals and use them in breadcrumbs as a healthy substitute for breadcrumbs. They have an aroma and taste with a nutty note.

Nutritional value in 100 g of product:

Energy value 1784kJ/ 426 kcal (21% *RWS);

Fat 4.2 g, (6% *RWS) including saturated fatty acids 0.6 g (3% *RWS);

Carbohydrates 40 g (15% *RWS), including sugars 16 g (18% *RWS);

Fiber 22 g;

Protein 46 g (92% *RWS);

Salt 0.09 g (1.5% *RWS);

Vitamin B1 3.0 mg (273%*RWS);

Vitamin B2 6.0 mg (429 %*RWS);

Niacin 37 mg (231%*RWS);

Pantothenic acid 10 mg (167%*RWS);

Vitamin B6 3.0 mg (214%*RWS).

*RWS Dietary Reference Value for an average adult (8400 kJ / 2000 kcal).

Ingredients: inactive yeast flakes 100%.

Storage: in a dry and cool place

Peanuts, other nuts, products containing milk derivatives, sesame, soy, mustard, celery , and cereals containing gluten are also packaged at Peanuts