NutriBase

Leavening Agents, Yeast vs Vital Wheat Gluten: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Grains & Bread Leavening Agents, Yeast 325 kcal · 100 g VS Grains & Bread Vital Wheat Gluten 370 kcal · 100 g

Key differences

  • Vital Wheat Gluten has more calories; Leavening Agents, Yeast is lower in calories.
  • Vital Wheat Gluten has more protein per 100 g.
  • Leavening Agents, Yeast is notably higher in dietary fiber.
  • Vital Wheat Gluten is notably higher in iron.
  • Vital Wheat Gluten is notably higher in calcium.

Nutrient comparison (per 100 g)

Nutrient Leavening Agents, Yeast Vital Wheat Gluten
Calories 325 kcal 370 kcal
Protein 40.4 g 75.2 g
Total Fat 7.6 g 1.9 g
Saturated Fat 1 g 0.3 g
Carbohydrate 41.2 g 13.8 g
Dietary Fiber 26.9 g 0.6 g
Total Sugars 0 g 0 g
Sodium 51 mg 29 mg
Potassium 955 mg 100 mg
Calcium 30 mg 142 mg
Iron 2.2 mg 5.2 mg
Magnesium 54 mg 25 mg
Vitamin C 0.3 mg 0 mg
Vitamin A 0 mcg 0 mcg
Vitamin D 0 mcg 0 mcg
Cholesterol 0 mg 0 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Leavening Agents, Yeast

  • Protein 47.4%
  • Fat 20.1%
  • Carbs 32.5%

Vital Wheat Gluten

  • Protein 81%
  • Fat 4.5%
  • Carbs 14.5%

Frequently asked questions

Which has more calories, Leavening Agents, Yeast or Vital Wheat Gluten?
Per 100 g: Leavening Agents, Yeast has 325 kcal, Vital Wheat Gluten has 370 kcal.
Which has more protein, Leavening Agents, Yeast or Vital Wheat Gluten?
Per 100 g: Leavening Agents, Yeast has 40.4 g of protein, Vital Wheat Gluten has 75.2 g.

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Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.