Nutritional yeast is an exceptional source of high-quality protein. It is extraordinarily rich in all vitamins of group B, B1, B2, B3, B5, B6, B9, B12 as well as Biotin. This exceptional food also contains considerable amounts of calcium, magnesium, iron and copper. It is a source of natural dietary fiber and has low fat content. This type of yeast is grown in a mixture of cane and beet molasses for seven days, at which time a variety of B vitamins are added to it, particularly so-called vitamin B-12, it must be carefully dried (below 50ºC) so as not to destroy its main ingredients: vitamins and thermosensitive enzymes. In addition to its valuable contribution in nutritional substances (vitamins, minerals, amino acids, etc.), yeast is important for its action of strengthening and modulating the intestinal flora. In terms of vitamins, it has a great wealth of group B. It has 34 times more B1 than oats and walnuts. A couple of grams of yeast provide the same amount of B1 as 100 grams of oats, 100 of lentils and 100 of walnuts, altogether. It is also rich in B2, B4, B5, B6, B12 (key vitamin for vegetarians), PP, H, inositol, choline, PABA, and folic acid. Contains magnesium, calcium, zinc, iron, copper, chromium, and selenium. Since it is not a food and is consumed at the level of a few grams per day, yeast is important for its contribution in trace elements or trace minerals, lacking in our refined and processed foods. This is the case of chromium, cofactor of insulin and whose lack is related to diabetic problems. Or the case of selenium, an antioxidant that helps prevent premature aging and free radicals. These micro minerals are essential ingredients of the enzymes and participate in its metabolic cascades. It is recommended to sprinkle on soups, mueslis, desserts, smoothies... May contain traces of nuts and sesame. Store in a cool, dry place away from sunlight. May contain traces of nuts.