Information About Vegemite

Vegemite is a spread made from leftover brewer's yeast and other vegetable and spice ingredients. What's Cooking America states that it is dark reddish-brown in color and a very rich source of vitamin B. It is the consistency of peanut butter and very salty.

Background

• Developed in 1922 by Australian chemist Cyril P. Callister, Vegemite got its name as the winning entry in a contest sponsored by Callister's employer, the Fred Walker Cheese Company. Product rights were sold to Kraft Foods, and in 1935, the British Medical Association sanctioned Vegemite as a vitamin-B rich food for patients, states What's Cooking America.

Benefits

• According to Vegemite.com, the product contains no artificial colors or flavors and virtually no fat, contains protein, and is a kosher food. Vegemite contains significant levels of important nutrients, including thiamine, riboflavin, niacin and folate.

Uses

• In Australia, a popular way to eat Vegemite is as an open-faced sandwich, where a thin coating is spread on bread slices along with butter. You can also use Vegemite as a flavoring additive in soups and stews, in marinades, sauces and meat spreads.