Marmite - Nutritional Information

Nutritional Information

In the 1930s, Marmite was used by the English scientist Lucy Wills to identify folic acid and its effect in suppressing anaemia. Besides folic acid (Vitamin B9) Marmite has useful quantities of several other vitamins, even in small servings. The sodium (salt) content of the spread is high and has caused concern, but the amount per serving, not the percentage in bulk Marmite, is the significant factor, and the slice of bread it is served on will probably contain more salt. The main ingredient of Marmite is yeast extract, which contains a high concentration of glutamic acid, a known excitotoxin. Marmite made in the United Kingdom is gluten-free.

British & New Zealand Marmite
UK Marmite per 100 g per 4 g serving NZ Marmite per 100 g per 5 g serving
Energy 983 kJ 39 kJ Energy 680 kJ 34 kJ
Calories 231 kcal 9 kcal Calories 163 kcal 8 kcal
Protein 38.4 g 1.5 g Protein 16.2 g 0.8 g
Carbohydrates 19.2 g 0.8 g Carbohydrates 16.6 g 0.8 g
of which sugars 0.5 g trace sugars 11.8 g 0.6 g
Fat 0.1 g nil Fat 0.9 g 0.1 g
of which saturates trace nil
Fibre 3.1 g 0.1 g Fibre 11.5 g 0.58 g
Sodium 3.9 g 0.2 g Sodium 3.4 g 0.17 g
Salt 11 g 0.44 g Potassium 1.95 g 0.098 g
% RDA % RDI
Thiamin 5.8 mg 0.23 mg 17% Thiamin 11.0 mg 0.55 mg 50%
Riboflavin 7.0 mg 0.28 mg 18% Riboflavin 8.4 mg 0.4 mg 25%
Niacin 160.0 mg 6.4 mg 36% Niacin 50.0 mg 2.5 mg 25%
Folic Acid 2500 µg 100 µg 50% Folate 2000 µg 100 µg 50%
Vitamin B12 15.0 µg 0.6 µg 40% Vitamin B12 10.0 µg 0.5 µg 25%
Iron 36.0 mg 1.8 mg 15%

RDA = Recommended Daily Allowance
Suggested serving 4g for adults, 2 g for children
Children's serve has ½ of the adult quantities shown.

 RDI = Recommended Daily Intake

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