Nutritional components of dry bread yeast

Yeast is a unicellular eukaryote, which is rich in protein, vitamins, carbohydrates, fats, minerals, nucleic acids and other nutrients. Yeast contains 18 kinds of amino acids, and contains essential amino acids for human body, especially lysine, which is less in grain protein. The content of yeast is high, the proportion of amino acids is close to the ideal amino acid composition recommended by FAO, and the nutritional value is high. With the rapid growth of the world population, the food shortage is becoming increasingly obvious, especially in protein. The production of traditional animal and plant foods in protein is limited by agricultural technology and various environmental factors, and its growth is slow, so it is difficult to meet human consumption demand in protein. The emergence of yeast, a single-celled protein, has opened up a new field for obtaining protein.

In addition, yeast is rich in vitamins, minerals and polysaccharides, which can provide more balanced nutrition for human body. Moreover, yeast has low fat content and no cholesterol, so it is a healthy food with low calorie and high nutrition.

Nutritional value of yeast

Yeast is rich in protein, polysaccharides, vitamins, minerals and other nutrients. Its protein content is as high as 40% ~ 60%, and the nutritional value of protein is higher, slightly lower than that of protein and equivalent to that of protein.

The yeast referred to in this paper is a kind of yeast produced by specific Saccharomyces cerevisiae through specific production technology and culture medium, which is used to provide human nutrition. This kind of yeast can be eaten directly, which is different from the yeast used for fermentation and brewing in nutrition and function, and also different from the by-product beer yeast in beer production.