Inactive yeast flakes is an ecological product obtained by processing inactive yeast (mainly Saccharomyces cerevisiae) with the use of glucose contained in beet or cane molasses, the yeast flakes themselves contain little sugar as a finished product, while almost half of their weight is protein. After obtaining the appropriate volume, the yeast is exposed to high temperature. The yeast prepared in this way is separated, washed and dried. Then they are given the form of flakes - they look like coarsely ground breadcrumbs.
Yeast flakes are most often used by people on a vegan diet as a substitute for ripening cheese. They are an excellent proposition for people looking for high-quality nutritional products. They add a unique, nut-cheese flavor to dishes, which is why they taste great with root and legume vegetables. They go well with meat dishes.
Therefore, it is worth using yeast flakes primarily as:
- cheese alternative,
- thickener for soups and sauces,
- perfect flavor addition to pates and vegetable spreads,
- topping for potatoes or salads,
- complementing pasta dishes,
- an alternative to salt, e.g. for sandwiches,
- an interesting addition to yoghurt, buttermilk or kefir.
- for dry cakes, muffins to enrich their taste,
- for sandwich spreads, vegetable tarts, stuffing as a substitute for table salt.
Yeast flakes belong to the group of the most valuable food products (similarly to the inactive yeast from which they are made). It is a real wealth not only of carbohydrates, but also of valuable vitamins, fats, minerals, protein and fiber. Thanks to this, their regular consumption not only increases the taste of the dishes to which they are added, but also supports the maintenance of good health. Nutritionally, yeast flakes are a very valuable food product. Especially for vegetarians and vegans. 100 grams of yeast flakes are (% of the recommended daily intake for an adult):
- A 400 IU (44%)
- B1: 6.0 mg (462%), B2: 5.44 mg (418%), B6 5.76 mg (443%),
- Niacin: 73.6 mg (460%)
- Folates: 2816 µg.
B vitamins have a positive effect on the condition of hair, skin and nails. Moreover, they strengthen the nervous system. Folic acid is an important component in the diet of future mothers - women planning pregnancy and pregnant women. It supports the development of the neural tube in the fetus. In this way, it prevents neurodevelopmental disorders in children in the intrauterine life.
Mineral content in yeast flakes:
- Phosphorus: 2080 mg,
- Potassium: 2,040 mg (43%)
- Sodium: 560 mg (37%)
- Calcium: 240 mg (24%)
- Iron: 7.2 mg (72%)
- Magnesium: 160 mg (40%)
- Zinc: 5.4 mg (49%)
- Copper: 0.48 mg (53%)
- Selenium: 3.0 µg (5%).
The rich composition of yeast flakes translates into their pro-health effects:
- support acne treatment thanks to niacin,
- strengthen bones and muscle conduction thanks to calcium,
- inhibit the signs of skin aging thanks to biotin and protein acid,
- reduce the level of bad cholesterol (LDL) thanks to beta-1,3 glucan (a type of fiber),
- strengthen the cardiovascular, digestive, endocrine and muscular systems thanks to vitamin B1, potassium and magnesium.
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