Super source
Carbohydrate
37.8 g · 14% DV target
A fine white chemical leavening agent that provides essential lift and aeration to baked goods, functioning as a concentrated source of mineral salts without contributing fat or protein.
Baking powder is a significant source of sodium in baked goods, as it typically contains sodium bicarbonate (baking soda) and acid salts .17
Because it often includes acidifying agents like calcium acid phosphate or sodium aluminum sulfate, baking powder contributes to the total mineral content of foods, specifically phosphorus and calcium .1
The ingredient's primary function is to release carbon dioxide gas when moistened or heated, which provides volume and texture without adding significant calories or macronutrients .110
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
37.8 g · 14% DV target
6215 mg · 478% DV target
11800 mg · 513% DV target
Not a benefit — best kept low
2.80 mg · 25% DV target
Seasonality has not been estimated for this ingredient yet.
Moisture can trigger the chemical reaction prematurely.
Mineral extraction and chemical processing have a low carbon footprint compared to agricultural products.
Modern double-acting baking powder was popularized in the 1880s by Eben Norton Horsford, who replaced the unstable cream of tartar with calcium acid phosphate to make the product more shelf-stable.