Beans vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Leavening agents, yeast, baker's, active dry is higher in more vitamins & minerals
Calories (kcal)
Beans 345
Leavening agents 325
Protein (g)
Beans 22.0
Leavening agents 40.4
Carbs (g)
Beans 60.7
Leavening agents 41.2
Fat (g)
Beans 2.60
Leavening agents 7.61
Fiber (g)
Beans 25.1
Leavening agents 26.9
Quick answers
Which has more protein?
Leavening agents, yeast, baker's, active dry — 40.4g vs 22.0g per 100g.
Which has fewer calories?
Leavening agents, yeast, baker's, active dry — 325 vs 345 kcal per 100g.
Which is more nutrient-dense?
Leavening agents, yeast, baker's, active dry scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Beans | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 345 kcal | 325 kcal | +6% |
| Macronutrients | |||
| Water | 11.1 g | 5.08 g | +119% |
| Protein | 22.0 g | 40.4 g | -46% |
| Total lipid (fat) | 2.60 g | 7.61 g | -66% |
| Carbohydrate, by difference | 60.7 g | 41.2 g | +47% |
| Fiber, total dietary | 25.1 g | 26.9 g | -7% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.671 g | 1.00 g | -33% |
| Fatty acids, total monounsaturated | 0.226 g | 4.31 g | -95% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.300 mg | -100% |
| Thiamin (Vitamin B1) | 0.690 mg | 11.0 mg | -94% |
| Riboflavin (Vitamin B2) | 0.330 mg | 4.00 mg | -92% |
| Niacin (Vitamin B3) | 2.43 mg | 40.2 mg | -94% |
| Pantothenic acid (Vitamin B5) | 0.734 mg | 13.5 mg | -95% |
| Vitamin B-6 — Pyridoxine | 0.442 mg | 1.50 mg | -71% |
| Biotin (Vitamin B7) | 389 ug | 2340 ug | -83% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 32.0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0.070 ug | -100% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 166 mg | 30.0 mg | +453% |
| Iron, Fe | 7.01 mg | 2.17 mg | +223% |
| Magnesium, Mg | 222 mg | 54.0 mg | +311% |
| Phosphorus, P | 488 mg | 637 mg | -23% |
| Potassium, K | 1042 mg | 955 mg | +9% |
| Sodium, Na | 12.0 mg | 51.0 mg | -76% |
| Zinc, Zn | 2.83 mg | 7.94 mg | -64% |
| Copper, Cu | 0.639 mg | 0.436 mg | +47% |
| Manganese, Mn | 1.29 mg | 0.312 mg | +312% |
| Selenium, Se | 12.8 ug | 7.90 ug | +62% |
| Other Nutrients | |||
| Energy | 1443 kj | 1361 kj | +6% |
| Ash | 3.60 g | 5.65 g | -36% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 389 ug | 2340 ug | -83% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 389 ug | 2340 ug | -83% |
| Betaine | — | 3.40 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 6.00 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 0.400 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.049 g | |
| SFA 14:0 (Myristic acid) | 0.002 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.629 g | 0.706 g | -11% |
| SFA 18:0 (Stearic acid) | 0.040 g | 0.246 g | -84% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 2.29 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.226 g | 2.02 g | -89% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 1.12 g | 0.017 g | +6476% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.609 g | 0.017 g | +3482% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.510 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | 0.260 g | 0.540 g | -52% |
| Threonine (EAA) | 0.926 g | 1.99 g | -53% |
| Isoleucine (EAA, BCAA) | 0.972 g | 1.89 g | -49% |
| Leucine (EAA, BCAA) | 1.76 g | 2.92 g | -40% |
| Lysine (EAA) | 1.51 g | 3.28 g | -54% |
| Methionine (EAA) | 0.331 g | 0.590 g | -44% |
| Cystine (conditionally essential) | 0.239 g | 0.500 g | -52% |
| Phenylalanine (EAA) | 1.19 g | 1.75 g | -32% |
| Tyrosine (conditionally essential) | 0.620 g | 1.13 g | -45% |
| Valine (EAA, BCAA) | 1.15 g | 2.31 g | -50% |
| Arginine (conditionally essential) | 1.36 g | 2.03 g | -33% |
| Histidine (EAA) | 0.612 g | 0.910 g | -33% |
| Alanine | 0.922 g | 2.32 g | -60% |
| Aspartic acid | 2.66 g | 4.15 g | -36% |
| Glutamic acid | 3.36 g | 6.47 g | -48% |
| Glycine (conditionally essential) | 0.859 g | 1.93 g | -55% |
| Proline (conditionally essential) | 0.933 g | 1.65 g | -43% |
| Serine | 1.20 g | 1.98 g | -40% |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Daidzein | 0.257 mg | — | |
| Genistein | 0.171 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | — | 16.0 mg | |
| Choline from phosphatidylcholine | — | 6.20 mg | |
| Choline from phosphocholine | — | 2.60 mg | |
| Choline from sphingomyelin | — | 1.20 mg | |
| Free Choline | — | 6.10 mg | |
| Total Choline | — | 32.0 mg | |
| Isoflavones | |||
| Total isoflavones | 0.429 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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