Leavening agents vs Corn bran
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)
Leavening agents 325
Corn bran 224
Protein (g)
Leavening agents 40.4
Corn bran 8.36
Carbs (g)
Leavening agents 41.2
Corn bran 85.6
Fat (g)
Leavening agents 7.61
Corn bran 0.920
Fiber (g)
Leavening agents 26.9
Corn bran 79.0
Quick answers
Which has more protein?
Leavening agents, yeast, baker's, active dry — 40.4g vs 8.36g per 100g.
Which has fewer calories?
Corn bran, crude — 224 vs 325 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 | Leavening agents | Corn bran | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 325 kcal | 224 kcal | +45% |
| Macronutrients | |||
| Water | 5.08 g | 4.71 g | +8% |
| Protein | 40.4 g | 8.36 g | +384% |
| Total lipid (fat) | 7.61 g | 0.920 g | +727% |
| Carbohydrate, by difference | 41.2 g | 85.6 g | -52% |
| Fiber, total dietary | 26.9 g | 79.0 g | -66% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.00 g | 0.130 g | +670% |
| Fatty acids, total monounsaturated | 4.31 g | 0.243 g | +1673% |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.300 mg | 0 mg | |
| Thiamin (Vitamin B1) | 11.0 mg | 0.010 mg | +109800% |
| Riboflavin (Vitamin B2) | 4.00 mg | 0.100 mg | +3900% |
| Niacin (Vitamin B3) | 40.2 mg | 2.73 mg | +1370% |
| Pantothenic acid (Vitamin B5) | 13.5 mg | 0.636 mg | +2023% |
| Vitamin B-6 — Pyridoxine | 1.50 mg | 0.152 mg | +887% |
| Biotin (Vitamin B7) | 2340 ug | 4.00 ug | +58400% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 32.0 mg | 18.1 mg | +77% |
| Vitamin B-12 — Cobalamin | 0.070 ug | 0 ug | |
| Vitamin A, RAE | 0 ug | 4.00 ug | -100% |
| Carotene, beta | 0 ug | 32.0 ug | -100% |
| Carotene, alpha | 0 ug | 21.0 ug | -100% |
| Vitamin E (alpha-tocopherol) | 0 mg | 0.420 mg | -100% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 30.0 mg | 42.0 mg | -29% |
| Iron, Fe | 2.17 mg | 2.79 mg | -22% |
| Magnesium, Mg | 54.0 mg | 64.0 mg | -16% |
| Phosphorus, P | 637 mg | 72.0 mg | +785% |
| Potassium, K | 955 mg | 44.0 mg | +2070% |
| Sodium, Na | 51.0 mg | 7.00 mg | +629% |
| Zinc, Zn | 7.94 mg | 1.56 mg | +409% |
| Copper, Cu | 0.436 mg | 0.248 mg | +76% |
| Manganese, Mn | 0.312 mg | 0.140 mg | +123% |
| Selenium, Se | 7.90 ug | 16.5 ug | -52% |
| Other Nutrients | |||
| Energy | 1361 kj | 937 kj | +45% |
| Ash | 5.65 g | 0.360 g | +1469% |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 2340 ug | 4.00 ug | +58400% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 2340 ug | 4.00 ug | +58400% |
| Betaine | 3.40 mg | 4.60 mg | -26% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 0 IU | 71.0 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 1355 ug | -100% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0.400 ug | 0.300 ug | +33% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.049 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0 g | 0 g | = |
| SFA 16:0 (Palmitic acid) | 0.706 g | 0.111 g | +536% |
| SFA 18:0 (Stearic acid) | 0.246 g | 0.015 g | +1540% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 2.29 g | 0.001 g | +228800% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.02 g | 0.243 g | +731% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.017 g | 0.421 g | -96% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.017 g | 0.408 g | -96% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0.013 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.540 g | — | |
| Threonine (EAA) | 1.99 g | — | |
| Isoleucine (EAA, BCAA) | 1.89 g | — | |
| Leucine (EAA, BCAA) | 2.92 g | — | |
| Lysine (EAA) | 3.28 g | — | |
| Methionine (EAA) | 0.590 g | — | |
| Cystine (conditionally essential) | 0.500 g | — | |
| Phenylalanine (EAA) | 1.75 g | — | |
| Tyrosine (conditionally essential) | 1.13 g | — | |
| Valine (EAA, BCAA) | 2.31 g | — | |
| Arginine (conditionally essential) | 2.03 g | — | |
| Histidine (EAA) | 0.910 g | — | |
| Alanine | 2.32 g | — | |
| Aspartic acid | 4.15 g | — | |
| Glutamic acid | 6.47 g | — | |
| Glycine (conditionally essential) | 1.93 g | — | |
| Proline (conditionally essential) | 1.65 g | — | |
| Serine | 1.98 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Choline | |||
| Choline from glycerophoshocholine | 16.0 mg | 0.600 mg | +2567% |
| Choline from phosphatidylcholine | 6.20 mg | 2.20 mg | +182% |
| Choline from phosphocholine | 2.60 mg | 0.300 mg | +767% |
| Choline from sphingomyelin | 1.20 mg | 0.200 mg | +500% |
| Free Choline | 6.10 mg | 15.0 mg | -59% |
| Total Choline | 32.0 mg | 18.0 mg | +78% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Leavening agents, yeast, baker's, active dry nutrition facts Corn bran, crude nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +109800% in Leavening agents, yeast, baker's, active dry Biotin (Vitamin B7) +58400% in Leavening agents, yeast, baker's, active dry Riboflavin (Vitamin B2) +3900% in Leavening agents, yeast, baker's, active dry Potassium, K +2070% in Leavening agents, yeast, baker's, active dry
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