Cookbook:Vegemite
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| Vegemite | |
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Yeast
Vegemite is a salty strong-flavoured spread commonly used in New Zealand and Australia. It is similar to the Marmite spread used in Britain, but more similar to the Marmite spread used in New Zealand and Australia.
Vegemite is based on yeast and malt extracts. Vegemite is a good source of B vitamins including thiamine (B1), riboflavin (B2), niacin (B3), and folate (B6). Vegemite also contains a relatively high proportion of sodium-chloride (table salt) -- luckily the typical serving size is quite small -- one teaspoon or 5g on a slice of bread or toast.
Glutamate
[edit | edit source]Vegemite, like many foods including tomatoes, cheese, mushrooms and meat, contains unrefined glutamate[1], not to be mistaken with Mono-sodium Glutamate (MSG) -- a salt-bound, chemically-refined form of this flavour-enhancing natural amino acid. Vegemite contains 1.4% of unbound, natural glutamate amino acid, and an unknown quantity of the bound form, which also occurs naturally in many common foods.