Baking Powder
Baking powder is a dry chemical leavening agent consisting of a carbonate or bicarbonate and a weak acid. When combined with moisture and heat, it releases carbon dioxide, causing batters to rise and lighten. It is a shelf-stable pantry staple, providing essential leavening for cakes, biscuits, and quick breads.
category
Category
Sauces, Condiments & Miscellaneous
all_inclusive
Availability
Year round
science
MW Reference
1
Reference Data
McCance & Widdowson 2021
science
Baking powder · 17-355 · WY
6 samples of the same brand
Energy & Proximates
Energy
163.00
kcal
Energy
693.00
kJ
Water
6.30
g
Protein
5.20
g
Fat
—
g
Carbohydrates
37.80
g
of which sugars
—
g
of which starch
37.80
g
Fibre (AOAC)
—
g
Fibre (NSP)
—
g
Alcohol
—
g
Fat Breakdown
Total fat
—
g
Saturated
—
g
Monounsaturated
—
g
Polyunsaturated
—
g
Trans
—
g
Omega-3
—
g
Omega-6
—
g
Cholesterol
—
mg
Minerals
Sodium
11800.00
mg
Potassium
49.00
mg
Calcium
1130.00
mg
Magnesium
9.00
mg
Phosphorus
8430.00
mg
Iron
0.001
mg
Copper
0.001
mg
Zinc
2.800
mg
Selenium
—
µg
Iodine
—
µg
Vitamins
Vitamin A
—
µg
Vitamin D
—
µg
Vitamin E
0.001
mg
Vitamin C
—
mg
Thiamin (B1)
0.001
mg
Riboflavin (B2)
0.001
mg
Niacin (B3)
0.001
mg
Vitamin B6
0.001
mg
Vitamin B12
—
µg
Folate
—
µg
