Leavening Agent
Leavening agents, baking powder, low-sodium
Nutrition facts per 100 g · edible portion
Baking Goods7 forms & preparations
Dietary labels are inferred automatically from Leavening agents, baking powder, low-sodium's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 51/100
How many beneficial nutrients Leavening agents, baking powder, low-sodium delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Leavening agents, baking powder, low-sodium come from — the split across carbs, fat & protein.
98% from carbs
-
Carbs 98%46.9 g per serving
-
Fat 2%0.4 g per serving
-
Protein 0%0.1 g per serving
What Leavening agents, baking powder, low-sodium is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 46.9 g | |
| Dietary Fiber | 2.2 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.4 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.1 g | — |
| Omega-3 Fatty Acids | 29.0 mg | — |
| Omega-6 Fatty Acids | 90.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 2.0 mg | — |
| Lauric Acid | 9.0 mg | — |
| Myristic Acid | 2.0 mg | — |
| Palmitic Acid | 46.0 mg | — |
| Stearic Acid | 9.0 mg | — |
| Palmitoleic Acid | 2.0 mg | — |
| Oleic Acid | 3.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 90.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.1 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.0 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.0 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 0.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.0 mg | |
| Choline | 0.0 mg | |
| Betaine | 0.0 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 4,332.0 mg | |
| Iron | 8.2 mg | |
| Magnesium | 29.0 mg | |
| Phosphorus | 6,869.0 mg | |
| Potassium | 10,100.0 mg | |
| Sodium | 90.0 mg | |
| Zinc | 0.7 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.4 mg | |
| Selenium | 0.2 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 46.4 g | — |
About Leavening agents, baking powder, low-sodium
A leavening agent is any ingredient that makes doughs and batters rise, creating the light, airy texture we expect in breads, cakes, and pastries. It works by introducing gas, usually carbon dioxide, that expands during mixing and baking to inflate the crumb. Leaveners fall into three broad families: biological, such as yeast, which ferments sugars into gas and lends bread its flavor and chew; chemical, such as baking soda and baking powder, which react quickly with acids or heat; and mechanical, such as the air whipped into eggs or creamed butter and the steam thrown off by moisture.
Bakers pick a leavener to suit the recipe, and many breads and cakes lean on more than one. Getting the type and amount right is the difference between a tall, tender loaf and a dense, flat one. Chemical leaveners should be kept dry and used before their expiration date, since they lose potency over time, while fresh yeast has to be stored cold.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Leavening agents, baking powder, low-sodium?
There are 97 calories in 100 g of Leavening agents, baking powder, low-sodium, or about 5 calories in 1 tsp (5 g).
How much protein is in Leavening agents, baking powder, low-sodium?
Leavening agents, baking powder, low-sodium contains 0.1 g of protein per 100 g.
How many carbs are in Leavening agents, baking powder, low-sodium?
Leavening agents, baking powder, low-sodium has 46.9 g of carbohydrates per 100 g.
How much fat is in Leavening agents, baking powder, low-sodium?
Leavening agents, baking powder, low-sodium provides 0.4 g of total fat per 100 g.
What is Leavening agents, baking powder, low-sodium a good source of?
Leavening agents, baking powder, low-sodium is an excellent source of Phosphorus (550% DV), Calcium (333% DV), Potassium (215% DV) and Iron (45% DV) and a good source of Manganese (per 100 g). Daily Values are based on a 2,000-calorie diet.
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