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| − | {{ingredient}} | [[Cookbook:Yeast|Yeast]] | + | {{wikipedia::Vegemite|Vegemite}} |
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| − | [[Image:Vegemiteontoast large.jpg|thumb|right|200px|Vegemite on toast]]
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| − | '''Vegemite''' is a [[Cookbook:Salt|salty]] strong-flavoured spread commonly used in [[Cookbook:Cuisine of New Zealand|New Zealand]] and [[Cookbook:Cuisine of Australia|Australia]]. It is similar to the [[Cookbook:Marmite|Marmite]] spread used in [[Cookbook:Cuisine of the United Kingdom|Britain]], but more similar to the [[Cookbook:Marmite|Marmite]] spread used in [[Cookbook:Cuisine of New Zealand|New Zealand]] and [[Cookbook:Cuisine of Australia|Australia]].
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| − | Vegemite is based on [[Cookbook:Yeast|yeast]] and [[Cookbook:Malt|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. | |
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| − | === Glutamate ===
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| − | Vegemite, like many foods including tomatoes, cheese, mushrooms and meat, contains unrefined [[Cookbook:Glutamate|glutamate]][http://www.glutamate.org.au/main.html], ''not to be mistaken with [[Cookbook:MSG|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.
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