Baking powder
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 6 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 731 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 172 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 0 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C12:0 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C14:0 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C16:0 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C18:0 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Transunsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-mono unsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C16:1 sum | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C18:1 sum | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-poly unsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C18:2n-6 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C18:3n-3 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C20:3n-3 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C20:3n-6 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C20:4n-3 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C20:4n-6 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C20:5n-3 (EPA) | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C22:5n-3 (DPA) | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
C22:6n-3 (DHA) | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-poly unsaturated fatty acids, n-3 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-poly unsaturated fatty acids, n-6 | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cholesterol | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Carbohydrate, glycemic | 37.8 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 37.8 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Mono+Di saccharides | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 5.2 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 29.5 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Beta-carotene | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 0 | alfa-TE | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Thiamin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Riboflavin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Niacin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin B6 | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Folate | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Calcium | 1130 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Sodium | 11800 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 49 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 9 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 2.8 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Copper | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Phosphorus | 8430 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | M | µg | 10 | Missing value, content not known. |
Classifications
LanguaL | Classification |
---|---|
A0181 | Food additive (US CFR) |
A0854 | Baking ingredient (EUROFIR) |
B1654 | Sodium bicarbonate |
C0005 | Part of plant or animal not applicable |
E0106 | Finely ground |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0146 | Starch added |
J0116 | Dehydrated or dried |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Foods in Miscellaneous ingredients
- Coconut, desiccated, not sweetened
- Coconut milk, canned
- Coconut milk, light, canned
- Cocoa powder
- Puff pastry
- Curry paste
- Baking soda
- Multi children, 1.1 g, Nycoplus
- Liquid vitamins, Multi Vitaminmikstur, Nycoplus
- Wonton pastry
- Bakers yeast, compressed
- Baking powder
- Salt, table
- Salt, mineral
- Salt, herbal
- Salt, table, iodized
- Salt, sea
- Vinegar, 7 %
- Gelatin
- Vitamineral, Vitaplex
- Vitamin Bears, Collett
- Liquid vitamins and minerals, Sanasol
- Liquid vitamins and minerals, Floradix
- Filo pastry
- Taco spice mix
- Mustard
- Bakers yeast, active, dry
- Taco spice mix, Santa Maria
- Taco spice mix, Old El Paso
- Milk, condensed, sweetened
- Multi 0.65 g, Nycoplus
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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