Leavening agents, baking powder, low-sodium vs. Leavening agents, yeast, baker's, compressed
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Leavening agents, yeast, baker's, compressed has the most protein of the foods compared, at 8.4 g per 100g.
| Nutrient | Leavening agents, baking powder,… | Leavening agents, yeast, baker's,… |
|---|---|---|
| Protein | 0.1 G | 8.4 G |
| Total lipid (fat) | 0.4 G | 1.9 G |
| Carbohydrate, by difference | 46.9 G | 18.1 G |
| Energy | 97 KCAL | 105 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 2.2 G | 8.1 G |
| Calcium, Ca | 4332 MG | 19 MG |
| Iron, Fe | 8.2 MG | 3.3 MG |
| Potassium, K | 10100 MG | 601 MG |
| Sodium, Na | 90 MG | 30 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.07 G | 0.24 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.