Food Composition DatabaseBaking powder
Proximates
| Energy (kcal) | 127kcal/100g |
| Energy (kj) | 531kj/100g |
Proteins (Amino Acids)
| Protein | Tr |
| Protein: the sum of amino acid residues | - |
Lipids
| Lipid | 1.2g/100g |
| Triacyl-glycerol equivalents | (0.6)g/100g |
| Fatty acids, total | (0.58)g/100g |
| Fatty acids, total saturated | (0.20)g/100g |
| Fatty acids, total mono-unsaturated | (0.02)g/100g |
| Fatty acids, total poly-unsaturated | (0.36)g/100g |
| Fatty acids,total n-3 poly-unsaturated | (0.09)g/100g |
| Fatty acids,total n-6 poly-unsaturated | (0.27)g/100g |
| Cholesterol | 0mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -38.5g/100g |
| Starch | (35.0)g/100g |
| Glucose | (0)g/100g |
| Fructose | (0)g/100g |
| Galactose | (0)g/100g |
| Sucrose | (0)g/100g |
| Maltose | (0)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | - |
| Dietary fiber, soluble | - |
| Dietary fiber, insoluble | - |
Minerals
| Sodium (Na) | 6800mg/100g |
| Potassium (K) | 3900mg/100g |
| Calcium (CA) | 2400mg/100g |
| Magnesium (Mg) | 1mg/100g |
| Phosphorus (P) | 3700mg/100g |
| Iron (Fe) | 0.1mg/100g |
| Zinc (Zn) | Tr |
| Copper (Cu) | 0.01mg/100g |
| Manganese (Mn) | - |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 0µg/100g | |
| alpha-Carotene | - | |
| beta-Carotene | - | |
| beta-Cryptoxanthin | - | |
| beta-Carotene equivalents | 0µg/100g | |
| Retinol activity equivalents | 0µg/100g | |
| Vitamin D | 0µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | - | |
| beta-Tocopherol | - | |
| gamma-Tocopherol | - | |
| delta-Tocopherol | - | |
| Vitamin K | 0µg/100g | |
| Thiamin | 0mg/100g | |
| Riboflavin | 0mg/100g | |
| Niacin | 0mg/100g | |
| Vitamin B-6 | 0mg/100g | |
| Vitamin B-12 | 0µg/100g | |
| Folate | 0µg/100g | |
| Pantothenic acid | 0mg/100g | |
| Biotin | - | |
| Ascorbic acid | 0mg/100g | |
misc
| Water | 4.5g/100g |
| Ash | 41.8g/100g |
| Salt equivalents | 17.3g/100g |
Remarks
Carbon dioxide, etc. produced by baking: 23.5 g
Related Foods
- Spice, sage, dried, ground
- Spice, thyme, dried, ground
- Spice, chili powder
- Spice, red hot pepper, ground
- Spice, nutmeg, ground
- Spice, garlic, powder, without salt
- Spice, garlic, paste
- Spice, basil, dried, ground
- Spices, parsley, dried
- Spices, paprika
- Spices, "Wasabi", powder, mixed with mustard powder
- Spices, "Wasabi", paste
- Yeast, baker's yeast, compressed
- Yeast, baker's yeast, dried
- Japanese Worcester sauce, sweet thick type for "Okonomiyaki" (Japanese-style savory pancake with various ingredients)
- Soy sauce, salt reduced
- Soy sauce, pre-seasoned with soup stock
- Soy sauce, soy glazed
- Edible salt, refined salt, sodium chloride _ 99.5%, not containing magnesium carbonate
- Vinegar, black rice vinegar
- Vinegar, fruit vinegar, Balsamic vinegar
- Stock powder, for "Oden" (Japanese winter hodgepodge)
- Stock powder, chicken, pork and vegetable
- Seasoning sauce, sweet vinegar
- Seasoning sauce, sauce for "Ebichiri" (shrimp with chili sauce)
- Seasoning sauce, "Kimizu" (seasoning containing vinegar and egg yolk)
- Seasoning sauce, "Gomasu" (vinegar mixture containing sesami, soy sauce and sugar)
- Seasoning sauce, sesame sauce