Do you find yourself buying the same things when you are grocery shopping? Want to spice things up? Well, welcome to Explore the Store! Each week a new item found at your local grocery store will be featured.
The feature of the week is nutritional yeast!
What is nutritional yeast?
Nutritional yeast, sometimes lovingly referred to as “nooch” for short, is a trending product in vegan/vegetarian based diets. Known for its savory, cheesy flavor, nutritional yeast isn’t just for vegans. A close relative of brewer’s yeast and baker’s yeast, nutritional yeast is part of the strain single-celled fungusSaccharomyces cerevisiae. Nutritional yeast is gluten-free, high in fiber, and considered a complete protein and rich source of B vitamins. Fortified nutritional yeast can also contain vitamin B12 which is an important vitamin for those who don’t get B12 from animal sources.
What does nutritional yeast taste like?
Nutritional yeast has a unique umami flavor with a strong buttery/cheesy smell! It’s frequently used to mimic the flavor of cheese in non-dairy recipes.
Potential health benefits
One tablespoon of nutritional yeast provides about 5 grams of protein, 2 grams of fiber, and only 3 grams of carbohydrate. It is an excellent source of B vitamins like niacin and B12, important for cellular energy production. And despite being a flavorful source of umami flavoring, it’s low in sodium.
How much does it cost?
- Kroger – $5.49, Bragg Nutritional Yeast Seasoning
- Amazon – $11.99, Organic Nutritional Yeast Flakes, 8oz
- Walmart – $4.98, Bragg Nutritional Yeast Seasoning
Try these recipes using nutritional yeast!
- Nutritional Yeast Popcorn
- Mac and “Cheese”
- Eggless Tofu Salad
- As a versatile garnish or seasoning in your favorite recipes
Have you tried nutritional yeast?
Let us know your favorite way to use it in the comments or tag us @UGAHealthCenter!
References:
- https://www.healthline.com/nutrition/nutritional-yeast
- https://www.marthastewart.com/7796957/nutritional-yeast-explained
- https://fdc.nal.usda.gov/
Writtenby: Rebecca Reese, dietetics practicum student in the UHC Health Promotion Department
