Leavening agents vs Gelatins
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
Gelatins 335
Protein (g)
Leavening agents 40.4
Gelatins 85.6
Carbs (g)
Leavening agents 41.2
Gelatins 0
Fat (g)
Leavening agents 7.61
Gelatins 0.100
Fiber (g)
Leavening agents 26.9
Gelatins 0
Quick answers
Which has more protein?
Gelatins, dry powder, unsweetened — 85.6g vs 40.4g per 100g.
Which has fewer calories?
Leavening agents, yeast, baker's, active dry — 325 vs 335 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 | Gelatins | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 325 kcal | 335 kcal | -3% |
| Macronutrients | |||
| Water | 5.08 g | 13.0 g | -61% |
| Protein | 40.4 g | 85.6 g | -53% |
| Total lipid (fat) | 7.61 g | 0.100 g | +7510% |
| Carbohydrate, by difference | 41.2 g | 0 g | |
| Fiber, total dietary | 26.9 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.00 g | 0.070 g | +1330% |
| Fatty acids, total monounsaturated | 4.31 g | 0.060 g | +7082% |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.300 mg | 0 mg | |
| Thiamin (Vitamin B1) | 11.0 mg | 0.025 mg | +43860% |
| Riboflavin (Vitamin B2) | 4.00 mg | 0.230 mg | +1639% |
| Niacin (Vitamin B3) | 40.2 mg | 0.085 mg | +47194% |
| Pantothenic acid (Vitamin B5) | 13.5 mg | 0.125 mg | +10700% |
| Vitamin B-6 — Pyridoxine | 1.50 mg | 0.007 mg | +21329% |
| Biotin (Vitamin B7) | 2340 ug | 30.0 ug | +7700% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 32.0 mg | 38.5 mg | -17% |
| Vitamin B-12 — Cobalamin | 0.070 ug | 0 ug | |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 30.0 mg | 55.0 mg | -45% |
| Iron, Fe | 2.17 mg | 1.11 mg | +95% |
| Magnesium, Mg | 54.0 mg | 22.0 mg | +145% |
| Phosphorus, P | 637 mg | 39.0 mg | +1533% |
| Potassium, K | 955 mg | 16.0 mg | +5869% |
| Sodium, Na | 51.0 mg | 196 mg | -74% |
| Zinc, Zn | 7.94 mg | 0.140 mg | +5571% |
| Copper, Cu | 0.436 mg | 2.16 mg | -80% |
| Manganese, Mn | 0.312 mg | 0.105 mg | +197% |
| Selenium, Se | 7.90 ug | 39.5 ug | -80% |
| Other Nutrients | |||
| Energy | 1361 kj | 1402 kj | -3% |
| Ash | 5.65 g | 1.30 g | +335% |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 2340 ug | 30.0 ug | +7700% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 2340 ug | 30.0 ug | +7700% |
| Betaine | 3.40 mg | — | |
| 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 | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0.400 ug | 0 ug | |
| 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 | 0.010 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.706 g | 0.040 g | +1665% |
| SFA 18:0 (Stearic acid) | 0.246 g | 0.030 g | +720% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 2.29 g | 0.010 g | +22790% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.02 g | 0.050 g | +3940% |
| 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 | 0.010 g | +70% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.017 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0 g | = |
| 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 | 0 g | |
| Threonine (EAA) | 1.99 g | 1.48 g | +35% |
| Isoleucine (EAA, BCAA) | 1.89 g | 1.16 g | +63% |
| Leucine (EAA, BCAA) | 2.92 g | 2.45 g | +19% |
| Lysine (EAA) | 3.28 g | 3.46 g | -5% |
| Methionine (EAA) | 0.590 g | 0.606 g | -3% |
| Cystine (conditionally essential) | 0.500 g | 0 g | |
| Phenylalanine (EAA) | 1.75 g | 1.74 g | +1% |
| Tyrosine (conditionally essential) | 1.13 g | 0.303 g | +273% |
| Valine (EAA, BCAA) | 2.31 g | 2.08 g | +11% |
| Arginine (conditionally essential) | 2.03 g | 6.62 g | -69% |
| Histidine (EAA) | 0.910 g | 0.662 g | +37% |
| Alanine | 2.32 g | 8.01 g | -71% |
| Aspartic acid | 4.15 g | 5.26 g | -21% |
| Glutamic acid | 6.47 g | 8.75 g | -26% |
| Glycine (conditionally essential) | 1.93 g | 19.0 g | -90% |
| Proline (conditionally essential) | 1.65 g | 12.3 g | -87% |
| Serine | 1.98 g | 2.61 g | -24% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 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 | — | |
* 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 Gelatins, dry powder, unsweetened nutrition facts Compare other foods →
Dig deeper — biggest differences
Niacin (Vitamin B3) +47194% in Leavening agents, yeast, baker's, active dry Thiamin (Vitamin B1) +43860% in Leavening agents, yeast, baker's, active dry Vitamin B-6 — Pyridoxine +21329% in Leavening agents, yeast, baker's, active dry Pantothenic acid (Vitamin B5) +10700% in Leavening agents, yeast, baker's, active dry
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