Turkey 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)
Turkey 189
Leavening agents 325
Protein (g)
Turkey 27.0
Leavening agents 40.4
Carbs (g)
Turkey 0
Leavening agents 41.2
Fat (g)
Turkey 8.18
Leavening agents 7.61
Fiber (g)
Turkey 0
Leavening agents 26.9
Quick answers
Which has more protein?
Leavening agents, yeast, baker's, active dry — 40.4g vs 27.0g per 100g.
Which has fewer calories?
Turkey, all classes, liver, cooked, simmered — 189 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 | Turkey | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 189 kcal | 325 kcal | -42% |
| Macronutrients | |||
| Water | 64.0 g | 5.08 g | +1160% |
| Protein | 27.0 g | 40.4 g | -33% |
| Total lipid (fat) | 8.18 g | 7.61 g | +7% |
| Carbohydrate, by difference | 0 g | 41.2 g | -100% |
| Fiber, total dietary | 0 g | 26.9 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.30 g | 1.00 g | +130% |
| Fatty acids, total monounsaturated | 1.04 g | 4.31 g | -76% |
| Fatty acids, total trans | 0.058 g | — | |
| Cholesterol | 648 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 22.6 mg | 0.300 mg | +7433% |
| Thiamin (Vitamin B1) | 0.256 mg | 11.0 mg | -98% |
| Riboflavin (Vitamin B2) | 2.69 mg | 4.00 mg | -33% |
| Niacin (Vitamin B3) | 11.1 mg | 40.2 mg | -72% |
| Pantothenic acid (Vitamin B5) | 4.35 mg | 13.5 mg | -68% |
| Vitamin B-6 — Pyridoxine | 0.882 mg | 1.50 mg | -41% |
| Biotin (Vitamin B7) | 691 ug | 2340 ug | -70% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 220 mg | 32.0 mg | +588% |
| Vitamin B-12 — Cobalamin | 28.2 ug | 0.070 ug | +40143% |
| Vitamin A, RAE | 10751 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.150 mg | 0 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 19.0 mg | 30.0 mg | -37% |
| Iron, Fe | 1.79 mg | 2.17 mg | -18% |
| Magnesium, Mg | 26.0 mg | 54.0 mg | -52% |
| Phosphorus, P | 312 mg | 637 mg | -51% |
| Potassium, K | 153 mg | 955 mg | -84% |
| Sodium, Na | 98.0 mg | 51.0 mg | +92% |
| Zinc, Zn | 4.53 mg | 7.94 mg | -43% |
| Copper, Cu | 1.05 mg | 0.436 mg | +140% |
| Manganese, Mn | 0.331 mg | 0.312 mg | +6% |
| Selenium, Se | 102 ug | 7.90 ug | +1195% |
| Other Nutrients | |||
| Energy | 791 kj | 1361 kj | -42% |
| Ash | 1.47 g | 5.65 g | -74% |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 691 ug | 2340 ug | -70% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 691 ug | 2340 ug | -70% |
| Betaine | 2.50 mg | 3.40 mg | -26% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 10751 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 35836 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.020 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.070 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.030 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 0 ug | 0.400 ug | -100% |
| 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) | 0.006 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.006 g | 0.049 g | -88% |
| SFA 14:0 (Myristic acid) | 0.019 g | 0 g | |
| SFA 15:0 (Pentadecanoic acid) | 0.006 g | — | |
| SFA 16:0 (Palmitic acid) | 1.04 g | 0.706 g | +47% |
| SFA 17:0 (Margaric acid) | 0.021 g | — | |
| SFA 18:0 (Stearic acid) | 1.20 g | 0.246 g | +387% |
| SFA 20:0 (Arachidic acid) | 0.006 g | — | |
| SFA 22:0 (Behenic acid) | 0.003 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.001 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.053 g | 2.29 g | -98% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.052 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.002 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.952 g | 2.02 g | -53% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.911 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.030 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 2.17 g | 0.017 g | +12647% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.47 g | 0.017 g | +8553% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 1.45 g | — | |
| PUFA 18:2 CLAs | 0.003 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.035 g | 0 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.033 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.002 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.012 g | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.011 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.024 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.024 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.489 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.016 g | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.028 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.024 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.053 g | 0 g | |
| Fatty acids, total trans-monoenoic | 0.042 g | — | |
| TFA 16:1 t | 0.001 g | — | |
| TFA 18:1 t | 0.041 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.015 g | — | |
| Fatty acids, total trans-polyenoic | 0.015 g | — | |
| Tryptophan (EAA) | 0.294 g | 0.540 g | -46% |
| Threonine (EAA) | 0.976 g | 1.99 g | -51% |
| Isoleucine (EAA, BCAA) | 0.767 g | 1.89 g | -59% |
| Leucine (EAA, BCAA) | 1.94 g | 2.92 g | -34% |
| Lysine (EAA) | 2.04 g | 3.28 g | -38% |
| Methionine (EAA) | 0.681 g | 0.590 g | +15% |
| Cystine (conditionally essential) | 0.314 g | 0.500 g | -37% |
| Phenylalanine (EAA) | 0.994 g | 1.75 g | -43% |
| Tyrosine (conditionally essential) | 0.854 g | 1.13 g | -24% |
| Valine (EAA, BCAA) | 0.950 g | 2.31 g | -59% |
| Arginine (conditionally essential) | 1.58 g | 2.03 g | -22% |
| Histidine (EAA) | 0.589 g | 0.910 g | -35% |
| Alanine | 1.49 g | 2.32 g | -36% |
| Aspartic acid | 2.10 g | 4.15 g | -49% |
| Glutamic acid | 3.52 g | 6.47 g | -46% |
| Glycine (conditionally essential) | 1.46 g | 1.93 g | -24% |
| Proline (conditionally essential) | 1.64 g | 1.65 g | -1% |
| Serine | 1.16 g | 1.98 g | -42% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Choline | |||
| Choline from glycerophoshocholine | 13.0 mg | 16.0 mg | -19% |
| Choline from phosphatidylcholine | 170 mg | 6.20 mg | +2642% |
| Choline from phosphocholine | 2.90 mg | 2.60 mg | +12% |
| Choline from sphingomyelin | 26.0 mg | 1.20 mg | +2067% |
| Free Choline | 9.70 mg | 6.10 mg | +59% |
| Total Choline | 220 mg | 32.0 mg | +588% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Turkey, all classes, liver, cooked, simmered nutrition facts Leavening agents, yeast, baker's, active dry nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-12 — Cobalamin +40143% in Turkey, all classes, liver, cooked, simmered Vitamin C, total ascorbic acid +7433% in Turkey, all classes, liver, cooked, simmered Selenium, Se +1195% in Turkey, all classes, liver, cooked, simmered Choline, total +588% in Turkey, all classes, liver, cooked, simmered
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