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Low-sodium baking powder

Baking powder

Regional seasonality

Available all year, with no season to wait for. — Northern North America

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec
What else is in season in November?

Nutritional values (per 100g)

  • Calories97 kcal
  • Proteins0.1 g
  • Carbohydrates46.9 g
  • Fats0.4 g
  • Fiber2.2 g
  • Sodium0.09 g
  • Sugars0 g
  • CO₂ footprint150 g
Detailed nutrition enriched from Canadian Nutrient File — Leavening agent, baking powder, low sodium

Per 100 g

Key nutrients

Saturated fat, calcium and iron. Open the full profile for every vitamin, mineral and fatty acid reported.

Nutrition source Health Canada · CNF 2026

These are the nutrient amounts available for 100 g of this ingredient. A missing nutrient means that no value was reported—not that the amount is zero.

  • Saturated fat 0.073 g0.4% of daily maximum Codex NRV-NCD: maximum 20 g/day
  • Calcium 4332 mg433% of daily reference Codex NRV-R: 1000 mg/day
  • Iron 8.17 mg37–58% of daily reference Codex NRV-R: 14–22 mg/day
Full nutrient profile 66 nutrients
Minerals Calcium, iron, potassium and more 8 nutrients
  • Magnesium 29 mg9.4% of daily reference Codex NRV-R: 310 mg/day
  • Phosphorus 6869 mg981% of daily reference Codex NRV-R: 700 mg/day
  • Potassium 10100 mg289% of daily target Codex NRV-NCD: target 3500 mg/day
  • Sodium 90 mg4.5% of daily maximum Codex NRV-NCD: maximum 2000 mg/day
  • Zinc 0.72 mg5.1–6.5% of daily reference Codex NRV-R: 11–14 mg/day
  • Copper 0.019 mg2.1% of daily reference Codex NRV-R: 900 µg/day
  • Manganese 0.42 mg14% of daily reference Codex NRV-R: 3 mg/day
  • Selenium 0.2 µg0.3% of daily reference Codex NRV-R: 60 µg/day
Vitamins Fat- and water-soluble vitamins 24 nutrients
  • Retinol 0 µg
  • Retinol activity equivalents 0 µg0% of daily reference Codex NRV-R: 800 µg RAE/day
  • Beta carotene 0 µg
  • Alpha carotene 0 µg
  • Alpha-tocopherol 0 mg0% of daily reference Codex NRV-R: 9 mg α-tocopherol/day
  • Vitamin D (International Units) 0 IU
  • Vitamin D (D2 + D3) 0 µg0% of daily reference Codex NRV-R: 5–15 µg/day
  • Beta cryptoxanthin 0 µg
  • Lycopene 0 µg
  • Lutein and zeaxanthin 0 µg
  • Vitamin C 0 mg0% of daily reference Codex NRV-R: 100 mg/day
  • Thiamine 0 mg0% of daily reference Codex NRV-R: 1.2 mg/day
  • Riboflavin 0 mg0% of daily reference Codex NRV-R: 1.2 mg/day
  • Niacin (nicotinic acid) preformed 0 mg0% of daily reference Codex NRV-R: 15 mg NE/day
  • Total niacin equivalent 0.0183 mg NE0.1% of daily reference Codex NRV-R: 15 mg NE/day
  • Pantothenic acid 0 mg0% of daily reference Codex NRV-R: 5 mg/day
  • Vitamin B-6 0 mg0% of daily reference Codex NRV-R: 1.3 mg/day
  • Total folacin 0 µg
  • Vitamin B-12 0 µg0% of daily reference Codex NRV-R: 2.4 µg/day
  • Choline, total 0 mg
  • Vitamin K (phylloquinone) 0 µg
  • Folic acid 0 µg
  • Naturally occurring folate 0 µg
  • Dietary folate equivalents 0 µg0% of daily reference Codex NRV-R: 400 µg DFE/day
Fatty acids Saturated and unsaturated fatty acids 28 nutrients
  • Cholesterol 0 mg
  • Fatty acids, trans, total 0 g
  • Fatty acids, saturated, 4:0, butanoic 0 g
  • Fatty acids, saturated, 6:0, hexanoic 0 g
  • Fatty acids, saturated, 8:0, octanoic 0 g
  • Fatty acids, saturated, 10:0, decanoic 0.002 g
  • Fatty acids, saturated, 12:0, dodecanoic 0.009 g
  • Fatty acids, saturated, 14:0, tetradecanoic 0.002 g
  • Fatty acids, saturated, 16:0, hexadecanoic 0.046 g
  • Fatty acids, saturated, 18:0, octadecanoic 0.009 g
  • Fatty acids, monounsaturated, 18:1undifferentiated, octadecenoic 0.003 g
  • Fatty acids, polyunsaturated, 18:2undifferentiated, linoleic, octadecadienoic 0.09 g
  • Fatty acids, polyunsaturated, 18:3undifferentiated, linolenic, octadecatrienoic 0.029 g
  • Fatty acids, polyunsaturated, 20:4, eicosatetraenoic 0 g
  • Fatty acids, polyunsaturated, 22:6 n-3, docosahexaenoic (DHA) 0 g
  • Fatty acids, monounsaturated, 16:1undifferentiated, hexadecenoic 0.002 g
  • Fatty acids, polyunsaturated, 18:4, octadecatetraenoic 0 g
  • Fatty acids, monounsaturated, 20:1, eicosenoic 0 g
  • Fatty acids, polyunsaturated, 20:5 n-3, eicosapentaenoic (EPA) 0 g
  • Fatty acids, monounsaturated, 22:1undifferentiated, docosenoic 0 g
  • Fatty acids, polyunsaturated, 22:5 n-3, docosapentaenoic (DPA) 0 g
  • Fatty acids, monounsaturated, total 0.006 g
  • Fatty acids, polyunsaturated, total 0.121 g
  • Fatty acids, polyunsaturated, 18:3 c,c,c n-6, g-linolenic, octadecatrienoic 0 g
  • Fatty acids, polyunsaturated, 20:3, eicosatrienoic 0 g
  • Fatty acids, polyunsaturated, 18:3 c,c,c n-3 linolenic, octadecatrienoic 0.02 g
  • Fatty acids, polyunsaturated, 20:3 n-3 eicosatrienoic 0 g
  • Fatty acids, polyunsaturated, 20:3 n-6, eicosatrienoic 0 g
Sugars Individual sugars reported in the food 1 nutrient
  • Sugars, total 0 g
Other compounds Additional compounds measured by CNF 5 nutrients
  • Alcohol 0 g
  • Moisture 6.2 g
  • Caffeine 0 mg
  • Theobromine 0 mg
  • Betaine 0 mg
What does “% of daily reference” mean?

Codex Nutrient Reference Values are standard daily values for the general population older than 36 months, designed for nutrition labelling. The percentage shows how much this amount contributes to that daily reference; it is a comparison guide, not a personalised medical target. Vitamin D, iron and zinc use ranges because their Codex values depend on sunlight exposure or dietary absorption. Sodium and saturated fat are daily maximums; potassium is a daily target. A percentage is shown only when the stored nutrient matches the Codex total or equivalent. Codex does not define a separate daily reference for each individual fatty acid.

Read the official Codex CXG 2-1985 references

Description

Baking powder with little sodium, for cakes, muffins and pancakes when watching salt intake.

Cook with it

Recipes using this ingredient

Raspberry Almond Skyr Cake

15 min 40 min 30 min

This raspberry almond skyr cake has a tender, close crumb with bright pockets of fruit and a mild almond finish. Skyr and applesauce keep the slices moist, while ground oats and chia give the batter enough structure to cut cleanly after cooling.

Apricot Peanut Skyr Breakfast Squares

20 min 25 min 30 min

Soft-baked breakfast squares combine tangy skyr, deep peanut flavour, and the honeyed edge of dried apricots. Whole-wheat flour gives the slices a firm, portable crumb, while defatted peanut flour adds substantial protein and fibre.

Soft Apricot Oat Muffins

10 min 19 min 30 min

These small muffins stay soft because soaked dried apricots are blended with applesauce and soy beverage before the dry ingredients go in. Whole-wheat flour, oat flour, and cinnamon give them a mild, tender crumb without added sugar.

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