Diets Premium
1074 views
Download
Baking Soda
1 / 1

Baking Soda

g Baking
2 KCAL KCAL / 100g
0.1g Protein
0.1g Fat
0.1g Carbohydrates
Baking

Baking Soda

2 KCAL / 100g
0.1g Protein
0.1g Fat
0.1g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alcohol 1 g
Ash 99.8 g
Calcium 1 mg
Carbohydrate 0.1 g
Chloride 42000 mg
Cholesterol 1 mg
Chromium 1 µg
Copper 1 mg
Fat 0.1 g
Fatty acids 1 g
Fatty monounsaturated 1 g
Fatty polyunsaturated 1 g
Fatty saturated 1 g
Fatty trans 1 g
Fiber 1 g
Fiber insoluble 1 g
Fiber soluble 1 g
Folate 1 µg
Fructose 1 g
Glicemyc Index 1 µg
Glucose 1 g
Iron 1 mg
Lactose 1 g
Magnesium 1 mg
Manganese 1 mg
Molybdenum 1 µg
Omega 3 1 g
Omega 6 1 g
Phosphorus 1 mg
Potassium 1 mg
Protein 0.1 g
Salt 68425 g
Selenium 1 µg
Sodium 27370 mg
Starch 1 g
Sucrose 1 g
Sugar 1 g
Sugar added 1 g
Sulfur 1 mg
Vitamin A 1 µg
Vitamin B1 (Thiamin) 1 mg
Vitamin B12 (Cobalamin) 1 µg
Vitamin B2 (Riboflavin) 1 mg
Vitamin B3 (Niacin) 1 mg
Vitamin B4 (Choline) 1 mg
Vitamin B6 (Pyridoxine) 1 mg
Vitamin C (Ascorbic acid) 1 mg
Vitamin D 1 µg
Vitamin E 1 mg
Vitamin K 1 µg
Water 1 g
Zinc 1 mg

Recipes with the use of the current food

Filter by difficulty, preparation time, and ingredients to find the perfect dish for today.

Oatmeal Pancakes with Bran

Nut Butter Cookies

Apples in Pastry

Fluffy Pancakes with Chocolate

Citrus Omelette

Fit Muffins

Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Dietary yeast intake – benefits, risks, and effects on hair health. Can yeast supplementation accelerate hair growth?

Yeasts, classified under the genus *Saccharomyces*, represent a group of microorganisms distinguished by remarkable versatility, playing a pivotal role in both industrial applications and everyday culinary practices. While commonly associated with bread baking and beverage fermentation, their utility extends far beyond these domains. Available in liquid, powdered, or tablet forms, they can be readily purchased at most food retailers at an affordable cost. Of particular note is their substantial biotechnological potential—serving as a foundational resource for producing eco-friendly alternative fuels such as bioethanol, while also being indispensable in the synthesis of high-value chemical compounds, including carboxylic acids, single-cell proteins, and industrial enzymes. Furthermore, owing to their rapid reproductive capacity and adaptability, yeasts serve as an exemplary model organism in research exploring cellular communication mechanisms, metabolic pathways, and microbial genetics.

View Details

Oat chaff and byproducts derived from oat grain processing

Oat chaff constitutes a secondary byproduct generated during the mechanical separation of the outer seed coat from whole oat grains, which are subsequently processed into oat flour or groats. Within the baking industry, the presence of chaff is regarded as an undesirable impurity that adversely affects the consistency and uniformity of flour, thereby complicating the achievement of the desired dough texture. Nevertheless, nutrition specialists emphasize that oat chaff exhibits a substantial concentration of bioactive compounds, including dietary fiber, essential minerals, and phenolic antioxidants, rendering it a valuable supplement to a balanced, health-promoting diet.

View Details

Optimal selection of culinary oils: Which are suitable for frying, steaming, and baking – an analysis of smoke point and applications

The food market provides a diverse selection of edible oils, varying in composition, origin, and thermal properties. Do you automatically reach for the same product, assuming it will perform well in every culinary scenario? A thoughtful choice should consider not only flavor but also thermal stability, fatty acid composition, and production method. This article presents comprehensive criteria for selecting the appropriate oil based on cooking techniques. Before settling on a specific product, consider which parameters are most critical to you—whether it be high processing temperatures, health benefits, or the intensity of aroma.

View Details

Gluten-free sweetening agents – benefits extending beyond celiac disease management

Gluten constitutes a complex protein matrix comprising gliadin and glutenin fractions, naturally present in the staple cereals cultivated in Poland, including common wheat, rye, and barley. Its inclusion is indispensable in baking processes, as it confers upon dough the necessary resilience and cohesive properties to bind ingredients effectively. Nevertheless, despite these functional advantages in food processing, gluten has been associated with a spectrum of adverse biological responses, the dismissal of which may culminate in severe health complications—particularly among individuals with genetic susceptibilities or autoimmune dysfunctions

View Details

Wheat flour and cornmeal – variety distinctions and practical culinary and baking applications

On numerous occasions, selecting the wrong type of flour has led to undesirable baking outcomes—ranging from an undercooked center in dough to overly stiff, inflexible pastry for pierogi. When confronted with shelves stocked with assorted packages of ground wheat or corn kernels, it is essential to grasp the criteria that should guide our selection and what the numerical labeling on the packaging truly signifies. Crucially, this number does more than categorize the product; it also indicates the most suitable culinary or baking applications for that particular flour variety.

View Details

Are potatoes genuinely high in calories? Let's determine how many calories they hold.

Potatoes, which have long been a dietary staple for numerous cultures across the globe, enjoy particular popularity in Poland, where they are an indispensable part of traditional dishes. Beyond their distinctive flavor, potatoes are valued for their culinary adaptability - they can be prepared in various ways, including boiling, frying, baking, and mashing. Furthermore, these tubers serve as a rich source of multiple nutrients.

View Details

Crispy bread - Factors, preventive strategies, and creative usage ideas

Baked goods serve as a fundamental energy source in daily nutrition. Bread undergoes significant transformations during baking, which limits its shelf life. To prevent food waste, it is advisable to plan bread purchases carefully or explore culinary applications such as toasted bread slices, French toasts, or breadcrumbs.

View Details

Vegetables cooked by steaming - pots for steaming... Which vegetables should be cooked by steaming?

Billions of people prepare their meals in their homes, restaurants, or at a friend's place every day, using diverse methods of food preparation such as frying, steaming, baking, and stewing. Read the article to learn more about this method of food preparation that proves to be the healthiest. Discover which vegetables are the best for steaming and which devices should be used to achieve the best results.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code