Leavening agents (cream of tartar) nutrition facts

100 grams of leavening agents, cream of tartar contain 258 calories, 0 g of protein, 62 g of carbohydrates and 0 g of fat. It is an excellent source of potassium (351% DV), copper (22% DV) and iron (21% DV). Most of its calories (100%) come from carbs.

Nutrition Facts
Calories258
% Daily Value*
Total fat 0 g0%
Saturated fat 0 g0%
Cholesterol 0 mg0%
Sodium 52 mg2%
Total carbohydrate 61.5 g22%
Dietary fiber 0.2 g1%
Total sugars 0 g
Protein 0 g0%
Vitamin D 0 µg0%
Calcium 8 mg1%
Iron 3.72 mg21%
Potassium 16500 mg351%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 0%Carbs 100%Fat 0%
258calories
0 gprotein
61.5 gcarbs
0 gfat

Values shown for 100 g.

Rich in

  • Potassium351%
  • Copper22%
  • Iron21%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin D0 µg0%
Vitamin A0 µg0%
Vitamin C0 mg0%
Vitamin E0 mg0%
Vitamin K0 µg0%
Thiamin (B1)0 mg0%
Riboflavin (B2)0 mg0%
Niacin (B3)0 mg0%
Pantothenic acid (B5)0 mg0%
Vitamin B60 mg0%
Folate0 µg0%
Vitamin B120 µg0%
Choline0 mg0%

Minerals

NutrientAmount% DV
Calcium8 mg1%
Iron3.72 mg21%
Potassium16500 mg351%
Magnesium2 mg0%
Phosphorus5 mg0%
Zinc0.42 mg4%
Copper0.2 mg22%
Manganese0.21 mg9%
Selenium0.2 µg0%

Fats

NutrientAmount% DV
Saturated fat0 g0%
Monounsaturated fat0 g-
Polyunsaturated fat0 g-

Other

NutrientAmount% DV
Water1.7 g-
Caffeine0 mg-
Alcohol0 g-

How it compares to other baked products

Per 100 gLeavening agents (cream of tartar)Category averageDifference
Calories258360-28%
Protein0 g6.92 g-100%
Total carbohydrate61.5 g56.1 g+10%
Total fat0 g12.3 g-100%
Dietary fiber0.2 g3.37 g-94%
Total sugars0 g16.4 g-100%
Sodium52 mg570 mg-91%

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Similar foods

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Source: USDA FoodData Central, SR Legacy, FDC ID 175041. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.