leavening
Sourdough Starter
Sourdough Starter is a leavening. It is plant-derived, so it rules out no diet on its own.
Active, fed · per 100 g
Computed by halving USDA's bread flour figures to approximate a 100%-hydration starter, not measured from an actual starter culture. Fermentation itself changes the sugar and organic-acid profile in ways this estimate does not capture.
| Nutrient | Per 100 g |
|---|---|
| Energy | 181 kcal |
| Protein | 6 g |
| Carbohydrate | 36.3 g |
| of which sugars | 0.2 g |
| Fibre | 1.2 g |
| Fat | 0.8 g |
| of which saturates | 0.1 g |
| Monounsaturated fat | 0.1 g |
| Polyunsaturated fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Potassium | 50 mg |
| Calcium | 7.5 mg |
| Iron | 2.2 mg |
| Magnesium | 12.5 mg |
| Phosphorus | 48.5 mg |
| Zinc | 0.4 mg |
| Copper | 0.1 mg |
| Manganese | 0.4 mg |
| Selenium | 19.9 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0 µg |
| Vitamin E | 0.2 mg |
| Vitamin K | 0.1 µg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.3 mg |
| Niacin | 3.8 mg |
| Vitamin B6 | 0 mg |
| Folate | 144 µg |
| Vitamin B12 | 0 µg |
| Choline | 5.2 mg |
USDA FDC SR Legacy record 168896. USDA publishes no record for sourdough starter itself. A mature starter maintained at roughly equal parts flour and water by weight is approximated here as half the nutrition of bread flour, diluted with water; the figures are computed from USDA's bread flour record on that basis rather than measured directly.