Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 here are the ingredients for my jar of vegemite. " yeast extract, salt, minerals, malt extract, caramel color, natural flavor, thiamin, riboflavin, niacin. " One thing that marmite has that vegemite doesn't is added vitamin b12. Megan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 , " Megan Milligan " <yasminduran@c...> wrote: > here are the ingredients for my jar of vegemite. > > " yeast extract, salt, minerals, malt extract, caramel color, natural flavor, thiamin, riboflavin, niacin. " > > One thing that marmite has that vegemite doesn't is added vitamin b12. > > Megan > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2003 Report Share Posted November 3, 2003 You mean the dregs of the beer brewing process? Hm. I didn't know that. I also like your idea of adding some to stews and soup broths. I will have to keep a lookout and buy some to try that way. ~ PT ~ The bamboo that bends is stronger than the oak that resists. ~Japanese proverb ~~~~*~~~*~~~*~~~*~~~~~~~~~~~~> , " casemnor " <casemnor> wrote: > Basically, marmite and vegemite were made from the dregs of the > brewing process. Both are high in B12. > > From what I understand marmite is a touch sweeter than vegemite. By > all accounts both are very salty. I adore vegemite on toast (with > butter spread), especially when my stomach is feeling a bit > delicate. I also use vegemite to add a bit of depth or substance to > stews etc. I did see an interesting recipe on the vegemite site for > tomatoes roasted in the oven with a dressing of vegemite and honey. > It sounds super yum. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2003 Report Share Posted November 4, 2003 sometimes the dregs are the best. like the last few drops of freshly brewed coffee from a pot. Megan - ~ PT ~ Monday, November 03, 2003 2:02 PM Re: vegemite ingredients You mean the dregs of the beer brewing process? Hm. I didn't know that. I also like your idea of adding some to stews and soup broths. I will have to keep a lookout and buy some to try that way. ~ PT ~ The bamboo that bends is stronger than the oak that resists. ~Japanese proverb ~~~~*~~~*~~~*~~~*~~~~~~~~~~~~> , " casemnor " <casemnor> wrote: > Basically, marmite and vegemite were made from the dregs of the > brewing process. Both are high in B12. > > From what I understand marmite is a touch sweeter than vegemite. By > all accounts both are very salty. I adore vegemite on toast (with > butter spread), especially when my stomach is feeling a bit > delicate. I also use vegemite to add a bit of depth or substance to > stews etc. I did see an interesting recipe on the vegemite site for > tomatoes roasted in the oven with a dressing of vegemite and honey. > It sounds super yum. Quote Link to comment Share on other sites More sharing options...
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