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[40] [41] Australia only defines low salt foods, but by UK standards Vegemite is classified as a high salt content food. [42] A low-salt version of Vegemite was introduced in September 2014. It has a 25% reduction in sodium content. The low-salt version is also fortified with vitamin B6 and vitamin B12. [38]
The sodium content of the spread is high and has caused concern, although it is the amount per serving rather than the percentage in bulk Marmite that is relevant. The main ingredient of Marmite is yeast extract, which contains a high concentration of glutamic acid.
Marmite is rich in B vitamins including thiamin (B 1), riboflavin (B 2), niacin (B 3), folic acid (B 9) and vitamin B 12.The sodium content of the spread is high and has caused concern, although it is the amount per serving rather than the percentage in bulk Marmite that is relevant.
Beyond their textural differences, the biggest difference between Morton and Diamond Crystal is their sodium content. A ¼-teaspoon measurement of Morton contains 480 milligrams of sodium, whereas ...
50 comments Toggle High Salt Content and Debate over relevence of this for Children's daily consumption subsection 1.1 Arbitrary section break 1.2 Arbitrary section break No. 2
It is sold in a distinctive bulbous jar and as cubes and granules. Its appearance is similar to the British Marmite and its Australian equivalent Vegemite. Bovril is owned and distributed by Unilever UK. Bovril can be made into a drink by diluting with hot water or, less commonly, with milk. [1]
Vegemite – an Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives; Vegeta – a condiment which is a mixture primarily of salt with flavour enhancers, spices and various vegetables; Vitam-R - a German yeast spread; Brand name condiments
The following table illustrates the glutamate content of some selected common foods. Free glutamate is the form directly tasted and absorbed whereas glutamate bound in protein is not available until further breakdown by digestion or cooking. In general, vegetables contain more free glutamate but less protein-bound glutamate. [15] [16]
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