✦ Chemical leavening agent
✦ High sodium per gram (used in small amounts)
✦ No meaningful macronutrients
✦ Releases CO2 when moistened and heated
Baking powder is a chemical leavening agent consisting of sodium bicarbonate, an acid (typically cream of tartar or sodium pyrophosphate), and a starch filler. It provides no meaningful macronutrients but contributes significant sodium; a teaspoon (~4g) contains around 400–500mg sodium. It is used in very small quantities to aerate baked goods and should not be confused with plain flour or bicarbonate of soda.
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Preparation note
Use the quantity specified in the recipe — too much baking powder produces a bitter, soapy taste and can cause baked goods to collapse. Check the expiry date; old baking powder loses its potency and results in flat bakes.
Sources:
CoFID 2021
Where Baking powder Stands Out
Micronutrient
Phosphorus
8,430 mg
per 100g · tap to explore →
Micronutrient
Calcium
1,130 mg
per 100g · tap to explore →
Micronutrient
Potassium
49.0 mg
per 100g · tap to explore →
Micronutrient
Chloride
29.0 mg
per 100g · tap to explore →
Flavonols
Quercetin
2.03 mg
per 100g · USDA Flavonoid DB 3.3 (2018); NDB_No 14192 · tap to explore →
Flavanols (Flavan-3-ols)
Epicatechin (-)
31.2 mg
per 100g · USDA Flavonoid DB 3.3 (2018); NDB_No 14192 · tap to explore →
Flavanols (Flavan-3-ols)
Catechin (+)
21.5 mg
per 100g · USDA Flavonoid DB 3.3 (2018); NDB_No 14192 · tap to explore →
Macronutrients per 100g
693
kJ
Energy
5.20
g
Protein
37.8
g
Carbs
0.00
g
Fibre
0.00
g
Fat
0.00
g
Sugars
0.00
g
Saturates
29.5
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Phosphorus | 8,430 mg | 200% | |
| Calcium | 1,130 mg | 141% | |
| Potassium | 49.0 mg | 2% | |
| Chloride | 29.0 mg | 4% | |
| Magnesium | 9.00 mg | 2% | |
| Zinc | 2.80 mg | 28% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RAE) | 0.000 µg | 0% | |
| Trans fat | 0.000 g | — | |
| Monounsaturated fat | 0.000 g | — | |
| Polyunsaturated fat (PUFA) | 0.000 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Fructose | 0.000 g | — | |
| Sucrose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 0.000 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.
Phytochemicals
Primary data source for this entry:
McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021.
Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as indicated on each compound.
All values are per 100g fresh weight unless stated.
% Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011.
Nutriofia is a research and information resource — nothing on this page constitutes medical advice.
Page generated from Nutriofia database · Argarth Collective Ltd · Company No. 16864945.