Levure chimique vs Baking Powder
Overall, Baking Powder has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Levure chimique | Baking Powder |
|---|---|---|
| Nutri-Score | — | — |
| NOVA group | 4 | 4 |
| Calories | 5 kcal | 184 kcal |
| Fat | 0 g | 0.5 g |
| Saturated fat | 0 g | 0.1 g |
| Sugars | 2 g | 0.1 g |
| Salt | — | 42.4 g |
| Fiber | 0 g | 0.6 g |
| Protein | 0 g | 2.3 g |
| Additives | 4 | 3 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Levure chimique has 97% fewer calories (5 kcal vs 184 kcal).
- Levure chimique has no fat, while Baking Powder has 0.5 g.
- Baking Powder has 95% less sugar (0.1 g vs 2 g).
- Baking Powder has 100% more fiber (0.6 g vs 0 g).
- Baking Powder has 100% more protein (2.3 g vs 0 g).
Ingredients
Levure chimique
rising powder (disodium diphosphate and sodium acid carbonate), corn starch,
Baking Powder
Raising agent: diphosphates(E450), sodium carbonates(E500(ii)), rice flour.
FAQ
Which is healthier: Levure chimique or Baking Powder?
Overall, Baking Powder has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Levure chimique has fewer calories: 5 kcal versus 184 kcal per 100 g.
Which has less sugar?
Baking Powder has less sugar: 0.1 g versus 2 g per 100 g.