leavening
Baking Powder
Baking Powder is a leavening. It is plant-derived, so it rules out no diet on its own.
Double-acting · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 51 kcal |
| Protein | 0.1 g |
| Carbohydrate | 24.1 g |
| of which sugars | 0 g |
| Fibre | 0.2 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Monounsaturated fat | 0 g |
| Polyunsaturated fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 7893 mg |
| Potassium | 5 mg |
| Calcium | 7364 mg |
| Iron | 11.3 mg |
| Magnesium | 39 mg |
| Phosphorus | 9918 mg |
| Zinc | 0 mg |
| Copper | 0 mg |
| Manganese | 0 mg |
| Selenium | 0.2 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0 µg |
| Vitamin E | 0 mg |
| Vitamin K | 0 µg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Vitamin B6 | 0 mg |
| Folate | 0 µg |
| Vitamin B12 | 0 µg |
| Choline | 0 mg |
USDA FDC SR Legacy record 172804. USDA reports several baking-powder formulations separately, mainly by which acid salt they use; this is the straight-phosphate double-acting type. The formulations differ chiefly in sodium and phosphorus, both trace at the amounts a recipe uses. Density measured.