USDA ingredient referenceUpdated August 22, 2026

Active dry baker’s yeast in 19 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Active dry baker’s yeast” appears as a formulation input in 19 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 19 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Active dry baker’s yeast in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 19 complete records.

Every occurrence collected here uses ingredient code 18375 and the source description “Leavening agents, yeast, baker's, active dry.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Yeast breads (14), Pizza (2), Crackers, excludes saltines (1). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

0.5%–1%

The middle half of linked records spans 0.5 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Yeast breads

14 of 19 linked records (74%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

Under 1%

12 records (63%) fall in this band after repeated rows for code 18375 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 18375 in 18 linked records (95%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 18375 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 18375 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 18375 have been combined.

Under 1%12 records
12 of 19
1% to under 5%7 records
7 of 19
5% to under 15%0 records
0 of 19
15% to under 30%0 records
0 of 19
30% to under 60%0 records
0 of 19
60% to 100%0 records
0 of 19

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Yeast breads	14	0.8%	0.5%–1%	0.4%–1.1%
Pizza	2	0.7%	0.6%–0.7%	0.6%–0.8%

What the spread can tell you

In this collection, “Leavening agents, yeast, baker's, active dry” ranges from 0.4% to 1.2% of listed source-input weight, with a median of 0.8%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Leavening agents, yeast, baker's, active dry.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 18375, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	93 kcal	267–300 kcal	282 kcal	425 kcal	19
Proteinper 100 g of the complete food	2.6 g	7.7–10.2 g	8.6 g	16.4 g	19
Carbohydrateper 100 g of the complete food	19.4 g	42.9–55.7 g	48 g	67.9 g	19
Total fatper 100 g of the complete food	0.7 g	3.3–9.6 g	3.8 g	25.7 g	19
Dietary fiberper 100 g of the complete food	1 g	1.7–3.7 g	2 g	7.1 g	19
Sodiumper 100 g of the complete food	67 mg	448–558 mg	482 mg	607 mg	19

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 19 Feast-indexed food records that list code 18375

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

19 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Bread, cornmeal and molasses	Yeast breads	7 input rows	7 g	0.8%	285 kcal	7.9 g	314 mg	FDC 2707622 ↗
Bread, lard, Puerto Rican style	Yeast breads	6 input rows	1 g	1%	282 kcal	7.3 g	433 mg	FDC 2707608 ↗
Bread, lard, toasted, Puerto Rican style	Yeast breads	6 input rows	1 g	1%	314 kcal	8.1 g	482 mg	FDC 2707609 ↗
Bread, onion	Yeast breads	9 input rows	3.5 g	0.4%	238 kcal	8.8 g	482 mg	FDC 2707633 ↗
Bread, soy	Yeast breads	9 input rows	7 g	1.1%	267 kcal	16.4 g	589 mg	FDC 2707790 ↗
Bread, sunflower meal	Yeast breads	9 input rows	3.5 g	0.5%	306 kcal	11.2 g	512 mg	FDC 2707792 ↗
Bread, sweet potato	Yeast breads	9 input rows	3.5 g	0.4%	241 kcal	8.6 g	474 mg	FDC 2707648 ↗
Bread, vegetable	Yeast breads	12 input rows	3.5 g	0.5%	259 kcal	9.7 g	532 mg	FDC 2707650 ↗
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery	Yeast breads	9 input rows	7 g	1%	271 kcal	10.3 g	576 mg	FDC 2707722 ↗
Bread, wheat or cracked wheat, with raisins	Yeast breads	13 input rows	7 g	0.8%	292 kcal	8.7 g	462 mg	FDC 2707724 ↗
Bread, white, made from home recipe or purchased at a bakery	Yeast breads	8 input rows	3.5 g	0.5%	272 kcal	10.1 g	565 mg	FDC 2707600 ↗
Bread, whole wheat, made from home recipe or purchased at bakery	Yeast breads	8 input rows	7 g	1.1%	267 kcal	10.4 g	607 mg	FDC 2707711 ↗
Bread, whole wheat, with raisins	Yeast breads	12 input rows	7 g	0.8%	290 kcal	8.6 g	480 mg	FDC 2707716 ↗
Breadsticks, hard, whole wheat	Crackers, excludes saltines	8 input rows	1 g	1%	425 kcal	15.1 g	577 mg	FDC 2707745 ↗
Injera, Ethiopian bread	Yeast breads	6 input rows	12 g	0.8%	93 kcal	2.6 g	226 mg	FDC 2707796 ↗
Pastry, cookie type, fried	Doughnuts, sweet rolls, pastries	10 input rows	7 g	0.4%	397 kcal	6 g	67 mg	FDC 2708051 ↗
Pastry, egg and cheese filled	Turnovers and other grain-based items	9 input rows	12 g	1.2%	349 kcal	8.4 g	216 mg	FDC 2708727 ↗
Pizza, no cheese, thick crust	Pizza	13 input rows	8 g	0.8%	293 kcal	7.6 g	514 mg	FDC 2708675 ↗
Pizza, no cheese, thin crust	Pizza	13 input rows	4.5 g	0.6%	276 kcal	7.5 g	551 mg	FDC 2708674 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Leavening agents, yeast, baker's, active dry (USDA input 18375). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pastry, cookie type, fried is higher in vitamin D per 100 g

Pastry, cookie type, fried reports 0.9 µg versus 0 µg for Bread, cornmeal and molasses: a 0.9 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, cornmeal and molasses is denser; Pizza, no cheese, thin crust is higher in its source amount

Bread, cornmeal and molasses reports 285 kcal per 100 g and 91 kcal in USDA source amount (32 g). Pizza, no cheese, thin crust reports a lower 276 kcal per 100 g but a higher 414 kcal in USDA source amount (150 g).

Record identity is part of the estimate

Distinguish “Bread, cornmeal and molasses” from “Bread, sweet potato”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Leavening agents, yeast, baker's, active dry (USDA input 18375), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Bread

Bread, cornmeal and molasses and Bread, lard, Puerto Rican style are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Pastry

Pastry, cookie type, fried and Pastry, egg and cheese filled are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 5 context records in this source topic Yeast breads

Bread, cornmeal and molasses and Bread, lard, Puerto Rican style belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 6 of 9 context records; its summed listed input weight spans 33–237 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Butter, stick, salted

USDA input 1001 appears in 5 of 9 context records; its summed listed input weight spans 7–113.4 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Test a nearby record choice Breadsticks, hard, gluten free vs Breadsticks, hard, whole wheat

Breadsticks, hard, whole wheat is held as one side of the comparison. The explicit record-description contrast is Grain wording: No matching controlled term in the source name versus whole-grain or whole-wheat wording; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Breadsticks, hard, reduced sodium vs Breadsticks, hard, whole wheat

Breadsticks, hard, whole wheat is held as one side of the comparison. The explicit record-description contrast is Sodium wording: reduced- or low-sodium wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 18375; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.