1 teaspoon (medium) of Baking Powder (4 g) has 2 calories. That works out to 53 calories per 100 g. It contains 1.1 g of carbs, 0 g of protein, 0 g of fat and 0 g of fiber. Its 400 mg of Calcium covers 40% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Baking Powder?

Baking powder is a dry leavening ingredient that helps batters and doughs rise in the oven. It usually combines baking soda with one or more acidic ingredients, and some blends include starch to help keep the powder free-flowing. Unlike yeast, it does not need time to ferment before baking; moisture and heat activate it.

Its flavour is subtle when used as directed, while too much can leave a bitter or metallic note. It is commonly added to cakes, biscuits, muffins and quick breads, with the amount guided by the recipe. Baking powder contributes little to a serving’s overall nourishment; its main role is to create a lighter texture. Keep it sealed and dry, and mix it evenly through the dry ingredients for a consistent rise.

Baking Powder Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

27g

· 10% DV

Protein

· 0% DV

Fat

· 0% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 100% · Protein 0% · Fat 0%

Baking Powder Vitamins & Minerals

Vitamins

Vitamin A

0µg · 0% DV

0mg · 0% DV

Minerals

Calcium

10000mg · 1000% DV

Sodium

11000mg · 478% DV

Magnesium

10mg · 2% DV

Iron

0mg · 0% DV

How Nutritious Is Baking Powder?

Nutrient density

Low

5/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

35/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Baking Powder Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Baking Powder

To burn the 53 calories in 100 g:

🚶

13min

Walking (5 km/h)

🏃

5min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Baking Powder Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Baking Powder Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Baking Powder Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Baking Powder Fat Profile

SATURATED

MONOUNSATURATED

POLYUNSATURATED

Compare Baking Powder

🥄vs🧴

Baking Powder vs Hawthorn Vinegar35 kcal more per 100 g

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Baking Powder vs Tantuni157 kcal fewer per 100 g

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Baking Powder vs Chicken Wrap142 kcal fewer per 100 g

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Baking Powder vs Protein Bar297 kcal fewer per 100 g

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Foods Similar to Baking Powder

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

Chicken Wrap

195 kcal

🍫

Protein Bar

350 kcal

🥟

Cheese Börek

290 kcal

🧇

Waffle

291 kcal

🍟

French Fries

312 kcal

🥟

Fried Sigara Börek

320 kcal

Frequently Asked Questions About Baking Powder

What is the difference between baking powder and baking soda?

Baking powder contains baking soda plus an acid and usually a starch, so it can produce carbon dioxide when moistened and heated. Baking soda needs an acidic ingredient in the recipe, such as yogurt or lemon juice, to leaven baked goods.

Can you substitute baking powder for baking soda?

Yes, but baking powder is not a one-for-one substitute for baking soda. It is less concentrated and adds acid to the recipe, so swapping it in can change the rise, flavor, and texture. Use a recipe designed for the substitution when possible.

How much baking powder should I use in a cake?

Use the amount specified by the cake recipe, since the right amount depends on its flour and other ingredients. Adding extra baking powder does not guarantee a higher cake; too much can make it collapse or leave a bitter, metallic taste.

How can you tell if baking powder is still active?

Stir a little baking powder into hot water. It should fizz noticeably if it is still active; little or no bubbling means it may no longer leaven reliably. This quick test is useful before baking with an older container.

How does baking powder make baked goods rise?

Baking powder releases carbon dioxide when its ingredients react with moisture and, usually, heat. The gas forms bubbles in the batter, and those bubbles expand in the oven. Once mixed into a wet batter, bake it promptly so the leavening is not wasted.

Can baking powder replace yeast in bread?

No, baking powder generally cannot replace yeast in a yeast-bread recipe. It leavens quickly without fermentation, so the bread will lack the chewy structure and fermented flavor that yeast develops as dough rests.

Why did my cake not rise even though I used baking powder?

Inactive baking powder, inaccurate measuring, or letting the batter sit too long can prevent a cake from rising well. An oven that is not fully preheated can also interfere; measure carefully and put the batter in the oven soon after mixing.

What does double-acting baking powder mean?

Double-acting baking powder releases some gas when it is mixed with liquid and more when heated. This gives batter a second lift in the oven, which is why many recipes can tolerate a short pause before baking—but prompt baking is still best.

Does baking powder contain aluminum?

Some baking powders contain aluminum-based acid ingredients, while others do not. Aluminum-free versions are available; the choice may affect flavor for some people, particularly in recipes where the batter rests before baking.

How should baking powder be stored?

Keep baking powder tightly sealed in a cool, dry cupboard, away from steam and moisture. A damp spoon or an open container can cause clumping and weaken its leavening action, so close the package promptly after measuring.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026