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Leavening agents, baking soda |
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Leavening agents, baking soda (USDA#18372) |
| Serving Size 1 tsp |
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| Water 0g |
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| Calories 0 |
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| Energy 0kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 36g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 0mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 0mg |
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| Phosphorus, P 0mg |
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| Potassium 0mg |
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| Sodium 27360mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 0mcg |
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| Folic acid 0mcg |
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| Folate, food 0mcg |
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| Folate, DFE 0mcg_DFE |
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| Choline, total 0mg |
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| Betaine 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Leavening agents, baking soda usda nutrition - Related Content |
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| A powder made of sodium bicarbonate that is used as a leavening agent for making a variety of baked goods. It is activated as soon as it is mixed with liquid, such as water, and ... |
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| Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens. Breads ... |
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| Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives. There are several forms ... |
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| The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise. Risen breads rely on a means of producing carbon dioxide gas that becomes ... |
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| A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and ... |
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| RecipeTips.com's video tip on how to keep your baking sheet clean. For more cooking tips and advice visit RecipeTips.com. |
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