USDA ingredient referenceUpdated August 22, 2026

Leavening agents, baking powder in 31 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Leavening agents, baking powder” appears as a formulation input in 31 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 31 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Leavening agents, baking powder in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 31 complete records.

Every occurrence collected here uses ingredient code 18369 and the source description “Leavening agents, baking powder, double-acting, sodium aluminum sulfate.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Biscuits, muffins, quick breads (21), Doughnuts, sweet rolls, pastries (5), Cookies and brownies (2). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

0.7%–1.6%

The middle half of linked records spans 0.9 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Biscuits, muffins, quick breads

21 of 31 linked records (68%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

1% to under 5%

21 records (68%) fall in this band after repeated rows for code 18369 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 18369 in 29 linked records (94%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 18369 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 18369 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 18369 have been combined.

Under 1%10 records
10 of 31
1% to under 5%21 records
21 of 31
5% to under 15%0 records
0 of 31
15% to under 30%0 records
0 of 31
30% to under 60%0 records
0 of 31
60% to 100%0 records
0 of 31

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Biscuits, muffins, quick breads	21	1.5%	1.2%–1.6%	0.5%–2.2%
Doughnuts, sweet rolls, pastries	5	0.8%	0.4%–1.1%	0.3%–1.2%
Cookies and brownies	2	0.4%	0.4%–0.5%	0.4%–0.5%

What the spread can tell you

In this collection, “Leavening agents, baking powder, double-acting, sodium aluminum sulfate” ranges from 0.2% to 2.2% of listed source-input weight, with a median of 1.2%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Leavening agents, baking powder, double-acting, sodium aluminum sulfate.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 18369, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	125 kcal	303–377 kcal	365 kcal	514 kcal	31
Proteinper 100 g of the complete food	2.5 g	5–6.9 g	6 g	15.7 g	31
Carbohydrateper 100 g of the complete food	8 g	42.8–51 g	45.1 g	62.6 g	31
Total fatper 100 g of the complete food	3.4 g	11.2–18.6 g	16.2 g	41.2 g	31
Dietary fiberper 100 g of the complete food	0.3 g	1–1.8 g	1.4 g	4.8 g	31
Sodiumper 100 g of the complete food	36 mg	291–433 mg	358 mg	533 mg	31

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 31 Feast-indexed food records that list code 18369

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

31 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Arepa Dominicana	Biscuits, muffins, quick breads	9 input rows	2.3 g	0.5%	267 kcal	5.7 g	399 mg	FDC 2707828 ↗
Bread, fruit	Biscuits, muffins, quick breads	11 input rows	13.8 g	1.2%	374 kcal	6 g	302 mg	FDC 2707850 ↗
Bread, Irish soda	Biscuits, muffins, quick breads	10 input rows	4.6 g	0.7%	301 kcal	6.5 g	445 mg	FDC 2707852 ↗
Bread, nut	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.4%	403 kcal	6.6 g	336 mg	FDC 2707848 ↗
Bread, pumpkin	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.2%	305 kcal	5 g	285 mg	FDC 2707849 ↗
Bread, zucchini	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.2%	306 kcal	5.1 g	290 mg	FDC 2707851 ↗
Cake made with glutinous rice	Rice mixed dishes	6 input rows	4.6 g	0.2%	279 kcal	2.5 g	36 mg	FDC 2708345 ↗
Chicken or turkey with dumplings	Poultry mixed dishes	8 input rows	13.8 g	0.5%	144 kcal	15.7 g	488 mg	FDC 2706543 ↗
Coffee cake, crumb or quick-bread type	Doughnuts, sweet rolls, pastries	13 input rows	9.2 g	1.2%	396 kcal	6.5 g	319 mg	FDC 2708079 ↗
Coffee cake, crumb or quick-bread type, cheese-filled	Doughnuts, sweet rolls, pastries	14 input rows	9.2 g	1.1%	365 kcal	6.8 g	291 mg	FDC 2708081 ↗
Coffee cake, crumb or quick-bread type, with fruit	Doughnuts, sweet rolls, pastries	15 input rows	9.2 g	0.8%	322 kcal	4.2 g	203 mg	FDC 2708080 ↗
Cookie, batter or dough, raw	Cookies and brownies	7 input rows	2.3 g	0.5%	435 kcal	5 g	533 mg	FDC 2707898 ↗
Cookie, lemon bar	Cookies and brownies	8 input rows	2.3 g	0.4%	437 kcal	5.1 g	224 mg	FDC 2707935 ↗
Corn pone, baked	Biscuits, muffins, quick breads	5 input rows	9.2 g	1.6%	214 kcal	3.5 g	437 mg	FDC 2707816 ↗
Corn pone, fried	Biscuits, muffins, quick breads	6 input rows	9.2 g	1.5%	254 kcal	3.3 g	417 mg	FDC 2707817 ↗
Cornbread muffin, stick, round, made from home recipe	Biscuits, muffins, quick breads	8 input rows	13.8 g	2.2%	307 kcal	7 g	519 mg	FDC 2707814 ↗
Cornbread, made from home recipe	Biscuits, muffins, quick breads	8 input rows	13.8 g	2.2%	287 kcal	6.6 g	485 mg	FDC 2707811 ↗
Dumpling, no meat	Biscuits, muffins, quick breads	6 input rows	18.4 g	1.8%	125 kcal	3.5 g	428 mg	FDC 2708344 ↗
Falafel	Bean, pea, legume dishes	11 input rows	4.6 g	0.8%	514 kcal	8.3 g	499 mg	FDC 2707408 ↗
Funnel cake with sugar	Doughnuts, sweet rolls, pastries	7 input rows	4.6 g	0.4%	353 kcal	7.9 g	278 mg	FDC 2708349 ↗
Funnel cake with sugar and fruit	Doughnuts, sweet rolls, pastries	8 input rows	4.6 g	0.3%	380 kcal	5.8 g	211 mg	FDC 2708350 ↗
Muffin, carrot	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.2%	314 kcal	5 g	309 mg	FDC 2707845 ↗
Muffin, cheese	Biscuits, muffins, quick breads	7 input rows	13.8 g	1.7%	367 kcal	9.7 g	491 mg	FDC 2707842 ↗
Muffin, chocolate	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.4%	395 kcal	6.5 g	339 mg	FDC 2707833 ↗
Muffin, chocolate chip	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.2%	402 kcal	5.8 g	306 mg	FDC 2707832 ↗
Muffin, oatmeal	Biscuits, muffins, quick breads	8 input rows	13.8 g	1.7%	370 kcal	6.4 g	404 mg	FDC 2707839 ↗
Muffin, plain	Biscuits, muffins, quick breads	9 input rows	13.8 g	1.5%	374 kcal	5.9 g	358 mg	FDC 2707841 ↗
Muffin, pumpkin	Biscuits, muffins, quick breads	10 input rows	13.8 g	1.2%	305 kcal	5 g	285 mg	FDC 2707843 ↗
Muffin, wheat	Biscuits, muffins, quick breads	8 input rows	13.8 g	1.6%	372 kcal	6.9 g	389 mg	FDC 2707835 ↗
Muffin, whole grain	Biscuits, muffins, quick breads	8 input rows	13.8 g	1.6%	372 kcal	6.9 g	389 mg	FDC 2707836 ↗
Muffin, whole wheat	Biscuits, muffins, quick breads	7 input rows	13.8 g	1.6%	372 kcal	7.8 g	393 mg	FDC 2707834 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Leavening agents, baking powder, double-acting, sodium aluminum sulfate (USDA input 18369). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Coffee cake, crumb or quick-bread type, with fruit is higher in total sugars per 100 g

Coffee cake, crumb or quick-bread type, with fruit reports 33.8 g versus 0.5 g for Chicken or turkey with dumplings: a 33.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Coffee cake, crumb or quick-bread type, with fruit is denser; Chicken or turkey with dumplings is higher in its source amount

Coffee cake, crumb or quick-bread type, with fruit reports 322 kcal per 100 g and 251 kcal in USDA source amount (78 g). Chicken or turkey with dumplings reports a lower 144 kcal per 100 g but a higher 351 kcal in USDA source amount (244 g).

Record identity is part of the estimate

Distinguish “Muffin, plain” from “Cornbread muffin, stick, round, made from home recipe”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Leavening agents, baking powder, double-acting, sodium aluminum sulfate (USDA input 18369), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Bread

Bread, fruit is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Coffee cake

Coffee cake, crumb or quick-bread type, with fruit is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 6 of 9 context records; its summed listed input weight spans 50–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 7 of 9 context records; its summed listed input weight spans 31.3–273.4 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Biscuits, muffins, quick breads

Muffin, plain and Arepa Dominicana belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Test a nearby record choice Cornbread muffin, stick, round vs Cornbread muffin, stick, round, made from home recipe

Cornbread muffin, stick, round, made from home recipe is held as one side of the comparison. The explicit record-description contrast is Source context: No matching controlled term in the source name versus home recipe; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Muffin, plain vs Muffin, whole wheat

Muffin, plain is held as one side of the comparison. The explicit record-description contrast is Grain wording: No matching controlled term in the source name versus whole-grain or whole-wheat wording; it is a selection cue, not evidence of cause.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 18369; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.