The paste is packed with B vitamins, containing a great big dollop of niacin, riboflavin and thiamine. It also has 50 percent of the recommended daily intake for folate. You'll also get a good dose of calcium, magnesium, potassium, iron and selenium.
Vegemite is a rich source of B vitamins. Particularly thiamin and folate with one teaspoon providing half the recommended intake. It is also rich in minerals such as iron, potassium, zinc and selenium.
Vegemite contains a notable amount of vitamin B2 (riboflavin). Studies show riboflavin may help reduce the frequency of migraines in people who experience such headaches. The niacin in Vegemite can help reduce “bad” LDL (low-density lipoprotein) cholesterol, which can improve heart health.
Nutritional information
Vegemite is one of the richest sources of B vitamins, specifically thiamine, riboflavin, niacin and folate (B1, B2, B3 and B9, respectively).
Iron. Marmite™ is a source of iron with a single 5g serve providing 15% of the recommended dietary intake. In fact, no other yeast extracts or savoury spreads in New Zealand are enriched with iron.
TRY SOME OF THESE IDEAS TO BOOST YOUR CHILD'S IRON INTAKE
Spread peanut butter (smooth), pate* or fish paste on toast or plain biscuits.
We found the best bread for delivering iron was sourdough bread. That's because wheat contains a chemical called phytic acid that slows down iron absorption by the body. When sourdough bread is made, the fermentation process breaks down the phytic acid so the iron that remains is more available for absorption.
Marmite contains vitamin B12, Vegemite doesn't. The Vitamin B3 values are higher in Marmite, but Vegemite contains a bit more B1, B2 and Folic Acid. All other differences are very minor if you calculate it back to a portion size of about 5 grams.
Vegemite, on the other hand, has a much thicker texture than Marmite, and is more of a spreadable paste. It is also a bit darker in colour, almost black, whereas Marmite is more brown. Whilst also made from leftover brewer's yeast, Vegemite has added vegetable extracts (hence the name) and spices.
If you are craving foods such as vegemite, chips or tomato soup, there is a good chance you might be dehydrated. Salt helps our body to retain more fluid. If you're not drinking enough water, there's a possibility that your body will crave salty foods to help you drink more water and retain more fluid.
It's full of nutrients
Just a 5 gram serve of this flavoursome spread provides a quarter of your recommended daily intake, or about 17 per cent if you're pregnant. The reduced salt variety is even fortified with vitamin B12, which is key for DNA production as well as blood and nervous system function.
“Its low fat, high in protein and a great source of calcium.” But overall, it's peanut butter for the win. So go ahead and spread your nutty spreads, Australia.
"The spread is low in energy, with one teaspoon providing less than 50 kilojoules and containing 1.5 grams of protein, no fat and no added sugar." Vegemite is high in salt however, so it's best not to go eat it by the spoonful (not that that would be particularly delicious, anyway).
Inhibitors of iron absorption include phytate, which is a compound found in plant-based diets that demonstrate a dose-dependent effect on iron absorption. Polyphenols are found in black and herbal tea, coffee, wine, legumes, cereals, fruit, and vegetables and have been demonstrated to inhibit iron absorption.
The Australian product Vegemite was developed in early 1920s by Cyril Callister for Fred Walker and Co. due to shortages of Marmite exports to Australia as a result of the First World War. It is now distributed in many countries, and AussieMite is sold in Australia.
Vegemite was launched in Australia in 1923 by the Fred Walker Company under a name selected after a nationwide competition. Sold as a competitor of Marmite, it had a slow and precarious start and required rebranding several times, but eventually prevailed locally over its British competitor.
Vegemite was invented in Melbourne in 1923 when an Australian food manufacturer requested a product similar to British Marmite. This spread made from brewer's yeast became a distinctively 'Australian food' despite being owned by an American company for several decades.
And according to their website (www.vegemite.com.au), Vegemite is a shelf stable product that can be stored in the cupboard or pantry after opening right up until the best before date. So keep it away from the fridge and rest easy that your Vegemite is safe in the pantry!
Sources of Vitamin B12. Vitamin B12 is naturally present in foods of animal origin, including fish, meat, poultry, eggs, and dairy products [5]. In addition, fortified breakfast cereals and fortified nutritional yeasts are readily available sources of vitamin B12 that have high bioavailability [12,13].
It also has 50 percent of the recommended daily intake for folate. You'll also get a good dose of calcium, magnesium, potassium, iron and selenium. These vitamins are known to help keep the skin and eyes healthy, improve cell health, boost the digestive system and keep your nerves in check.
One of the simplest ways to increase your levels of iron is with high-iron snacks that can be incorporated into your daily routine. Dried fruits like raisins, apricots and prunes are among the best sources of non-heme iron, followed by nuts like almonds and Brazil nuts (Wax, 2015).
There is 0.3 mg of iron in one-third of a medium avocado. That's 2% of the daily value (DV) of iron. Nutrient-rich avocados contain nearly 20 vitamins, minerals, and phytonutrients. Learn more about the benefits of avocado here.
Oats can be a great source of iron and other highly desirable nutrients such as dietary fibre, protein, vitamins and minerals.