KAL Nutritional Yeast Fine Flakes Description
KAL® Imported Nutritional Yeast is primary grown on sugar beet molasses produced from non-GMO sugar beets. this whole food source produces yeast flakes containing a full spectrum of essential amino acids and a balanced variety of B Vitamins. These fine flakes are unfortified, unsweetened and naturally low in fat and sodium. Traditional brewer's yeast is produced through the brewing process. Since KAL Imported Nutritional yeast is primary grown only the naturally delicious taste shines through. Experiment with the nutty, roasted flavor by adding these flakes to your favorite foods.
Directions
Mix the desired amount of KAL® Imported Brewer's Yeast in your favorite food or beverage. KAL® Imported Brewer's Yeast dissolves easily and brings added nutritional value to stews, casseroles, soups, etc. It may be sprinkled over salads, yogurts, etc.
Free Of
Corn, milk, egg, soy, sucrose, animal derivatives, artificial colors, starch or preservatives,
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 4 Rounded Tablespoons
Servings per Container: About 20
| Amount Per Serving | % Daily Value |
|
| Calories | 80 | * |
|
| Calories from Fat | 10 | * |
|
| Total Fat | 1 g | < 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Sodium | 10 mg | < 1% |
|
| Total Carbohydrate | 8 g | 3% |
|
| Dietary Fiber | 5 g | 20% |
|
| Sugars | 3 g | * |
|
| Protein | 10 g | 20% |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Thiamine | | 40% |
|
| Riboflavin | | 70% |
|
| Niacin | | 40% |
|
| Vitamin B6 | | 30% |
|
| Folic Acid | | 70% |
|
| Biotin | | 2% |
|
| Pantothenic Acid | | 20% |
|
| Calcium | | 0% |
|
| Iron | | 4% |
|
| Alanine | 827 mg | * |
|
| Arginine | 559 mg | * |
|
| Aspartic Acid | 1115 mg | * |
|
| Cystine | 363 mg | * |
|
| Glutamic Acid | 1850 mg | * |
|
| Histidine | 502 mg | * |
|
| Isoleucine | 561 mg | * |
|
| Leucine | 819 mg | * |
|
| Lysine | 937 mg | * |
|
| Methionine | 137 mg | * |
|
| Phenylalanine | 498 mg | * |
|
| Proline | 422 mg | * |
|
| Serine | 538 mg | * |
|
| Threonine | 561 mg | * |
|
| Tryptophan | 113 mg | * |
|
| Tyrosine | 347 mg | * |
|
| Valine | 659 mg | * |
|
*Daily value not established.
Other Ingredients: Primary grown nutritional yeast (saccharomyces cerevisiae).
Processed in a facility that also processes wheat and barley products
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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“Cheezy” Lentil Pasta with Mushrooms & Tomatoes
The best part about pasta night? It only takes 15 or 20 minutes to get a family-sized meal to the table. The worst part? Gluten and carbs. For your next Italian dinner, opt for something that’s gluten-free and packed with nutrients, like this dish made with red lentil penne. Use mushrooms, sun-dried tomatoes and a creamy cashew cheese sauce to top and you’ve got a quick, easy and nutrient-rich meal that’s perfect for the whole family.
Ingredients
2 cups red lentil penne pasta
2 Tbsp. extra virgin olive oil
1–2 cloves garlic, diced
1 cup raw cashews, soaked overnight, drained & rinsed
1/4–1/2 cup nutritional yeast
1 cup sliced mushrooms
2 Tbsp. sun-dried tomatoes or cherry tomatoes, sliced & quartered
1/2 cup fresh basil leaves, torn
Red pepper flakes, to taste, optional
Directions
- In a medium pot, cook pasta according to package directions.
- In a high-speed blender, combine cashews and nutritional yeast and a small amount of water. Blend until smooth, adding more water if needed. Set 1/3 cup cashew cheese aside and store remainder in fridge for another use.
- In a sauté pan over medium heat, heat garlic in olive oil. Add sliced mushrooms and cook until lightly browned.
- Once pasta is done, add sautéed garlic and mushrooms to pot. Mix in cashew cheese and tomatoes. Add basil leaves and sprinkle with pepper flakes, if desired.
Note: Use extra cashew cheese on stuffed peppers or zucchini boats!
