one teaspoon baking powder
Baking powder contains negligible calories and nutrients; it serves a chemical function rather than a nutritional role. The sodium content varies by brand and formulation.
About
Baking powder is a dry leavening agent composed of sodium bicarbonate (baking soda) combined with one or more acidic salts (typically cream of tartar, sodium aluminum sulfate, or monocalcium phosphate) and a moisture-absorbing agent such as cornstarch or flour. Most commercial baking powders are "double-acting," meaning they release carbon dioxide gas at two stages: when mixed with wet ingredients and again during baking.
The ingredient originated in the 19th century as a more convenient alternative to yeast and potassium bicarbonate. Single-acting baking powders release gas primarily during mixing, while double-acting formulations provide a secondary rise during the heat of baking. The acidic component neutralizes the alkalinity of sodium bicarbonate while generating the leavening gas.
Culinary Uses
Baking powder is essential in quick breads, cakes, cookies, biscuits, muffins, and pancakes—any baked good requiring immediate leavening without fermentation time. It creates a light, airy crumb structure by generating carbon dioxide bubbles throughout the batter. Used alone or in combination with baking soda (when recipes also contain acidic ingredients like buttermilk or citrus), baking powder is measured precisely, as excess can impart a metallic or bitter aftertaste. It is a staple in Western baking and appears in cuisines worldwide wherever modern baking techniques have been adopted.