Know what’s on your plate
Baking soda
Calories & nutrition facts
leavening agents
Nutrition facts
Per 100 g% DV- Calories 0 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 27360 mg 1190%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0 mg 0%
Minerals
- Calcium 0 mg 0%
- Iron 0 mg 0%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 0 mg 0%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Manganese 0 mg 0%
- Selenium 0.2 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 0 | 0 g | 0 g | 0 g |
| 1 × tsp | 4.6 g | 0 | 0 g | 0 g | 0 g |
| 2 × tsp | 9.2 g | 0 | 0 g | 0 g | 0 g |
| ½ × tsp | 2.3 g | 0 | 0 g | 0 g | 0 g |
| 3 × tsp | 13.8 g | 0 | 0 g | 0 g | 0 g |
| 4 × tsp | 18.4 g | 0 | 0 g | 0 g | 0 g |
Similar foods
Questions about Baking soda
Is baking soda the same as bicarbonate of soda?
Yes. Baking soda is another name for bicarbonate of soda, a pure alkaline raising agent; it is not the same as baking powder.
How much baking soda should you use in a cake?
Follow the recipe: too much can leave a soapy, bitter taste and make the bake rise quickly, then collapse. A level measuring teaspoon is more reliable than scooping with a table knife.
Do you need an acidic ingredient when baking with baking soda?
Usually, yes. Baking soda reacts with ingredients such as yoghurt, buttermilk, lemon juice, vinegar or treacle to produce the gas that raises a bake; once mixed, get the mixture into the oven promptly.
Can you use baking soda instead of baking powder?
Not as a straight swap. Baking powder contains its own acid, whereas baking soda needs an acidic ingredient in the recipe; replacing one with the other can leave your bake flat or with an unpleasant taste.
How do you store baking soda?
Keep it in a tightly sealed, dry container away from steam and strong smells. If it has been open for a long time, stir a little into vinegar: vigorous fizzing shows it is still active for baking.
What can you use instead of baking soda in a recipe?
Baking powder is the closest substitute, but it is less concentrated: use about three times as much, and reduce or omit other acidic ingredients where the recipe allows. The result may still differ in texture and flavour.
What happens if you add baking soda to a recipe without enough?
The bake may not rise properly and can taste noticeably acidic, because there is too little alkaline soda to react with the recipe’s acids. Use the amount given rather than adding extra to encourage browning.
Source: USDA FoodData Central 175040 · per 100 g · carbohydrate per EU label, fibre excluded
