Levure chimique vs Baking Powder
Overall, Levure chimique has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Levure chimique | Baking Powder |
|---|---|---|
| Nutri-Score | — | — |
| NOVA group | 4 | 4 |
| Calories | 287 kcal | 184 kcal |
| Fat | 0 g | 0.5 g |
| Saturated fat | 0 g | 0.1 g |
| Sugars | 0 g | 0.1 g |
| Salt | 5 g | 42.4 g |
| Fiber | — | 0.6 g |
| Protein | 48 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
- Baking Powder has 36% fewer calories (184 kcal vs 287 kcal).
- Levure chimique has no fat, while Baking Powder has 0.5 g.
- Levure chimique has 88% less salt (5 g vs 42.4 g).
- Levure chimique has 95% more protein (48 g vs 2.3 g).
Ingredients
Levure chimique
Carbonate acide de sodium, amidon de maïs, diphosphate disodique. Traces éventuelles de blé.
Baking Powder
Raising agent: diphosphates(E450), sodium carbonates(E500(ii)), rice flour.
FAQ
Which is healthier: Levure chimique or Baking Powder?
Overall, Levure chimique 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?
Baking Powder has fewer calories: 184 kcal versus 287 kcal per 100 g.
Which has less sugar?
Levure chimique has less sugar: 0 g versus 0.1 g per 100 g.