Active Dry Yeast is a dehydrated form of *Saccharomyces cerevisiae*, a single-celled fungus essential for fermentation in baking and brewing. Nutritionally, it presents a powerhouse of micronutrients, making it far more than just a leavening agent.

Per 100 grams, Active Dry Yeast is exceptionally rich in high-quality protein, constituting close to half of its dry weight. This protein source provides a complete profile of essential amino acids, though bioavailability might vary depending on preparation (e.g., heating).

The carbohydrate content is substantial, primarily composed of complex carbohydrates, including significant levels of dietary fiber, particularly beta-glucans. These beta-glucans are powerful soluble fibers known for their potential roles in modulating cholesterol levels and supporting immune health through interaction with gut microbiota.

The fat content is low, with favorable proportions of unsaturated fatty acids. However, the true nutritional value lies in its vitamin and mineral density. Active Dry Yeast is arguably one of the best natural sources of B-complex vitamins, crucial cofactors for energy metabolism (Krebs cycle). Specifically, it delivers extraordinary amounts of Thiamine (B1), Riboflavin (B2), Niacin (B3), Pyridoxine (B6), Folate (B9), and Cobalamin (B12) if fortified, though naturally occurring yeast typically lacks B12.

Mineral-wise, it is an excellent source of trace elements like Selenium, which acts as a powerful antioxidant, and Zinc, vital for immune function and enzyme activity. It also provides significant levels of Potassium, essential for fluid balance and nerve signaling, and Iron, important for oxygen transport. Utilizing active dry yeast not only ensures successful rising in baked goods but also significantly boosts the nutrient density of the final product, especially regarding essential B vitamins needed for optimal neurological and metabolic function.