Well, I already know what you just thought! “Isn’t that like the stuff on stale bread or old oranges?” -Not a chance.
Nutritional yeast, commonly known as “nooch,” is popular among people following a vegetarian or vegan diet. It provides a non-animal source of protein that contains all nine essential amino acids -the ones you can obtain only via your diet, typically from animal protein sources.
Both nutritional yeast and brewer’s yeast are a type of yeast called Saccharomyces cerevisiae. It can be used to make bread, beer or kombucha tea, for instance. In those cases, the yeast is alive (active).
The yeast you purchase in supplemental dried flake form is inactivated. This means you cannot use it to make beer or bread and does not contribute to an infection in your body.
It’s Called Nutritional Because…
Just one tablespoon of nutritional yeast can contain these nutrients: 180% Daily Value B1 (Thiamine), 160% Daily Value B2 (Riboflavin), 70% Daily Value B3 (Niacin), 140% Daily Value B6 (Pyridoxine), 40% Daily Value Folic Acid, 40% Daily Value B12, 3 grams protein and 1 gram fiber. Did you catch all the carbs and fats? Neither did I.
How to Use Nutritional Yeast
Start with small amounts of nutritional yeast when modifying your favorite recipes. Stir a few tablespoons into a pot of soup, taste, and add more until it’s just right for you. You can also sprinkle over your popcorn or favorite pasta — just like you would Parmesan cheese.
Are you finally interested in nutritional yeast? Check out these uses and recipes. But before you go, please like and comment below.
- Brown, E. (2009, April 25). Singing the praises of nutritional yeast. Santa Monica Daily Press. Retrieved from www.SMDP.com
- Industrial exploitation of microorganisms. (2010). New Delhi: I. K. Intl. Pub. House.
Stepaniak, J. (2003). The ultimate uncheese cookbook (10th ed.). Summertown, TN: Book Pub
- The 5 steps in manufacturing nutritional yeast. (2011). Retrieved from www.Lesaffre-yeast.com/five-steps.html
- Wasserman, D. (1997). Conveniently vegan (Rev. ed.). Baltimore, MD: Vegetarian Resource Group.