Baking soda has zero calories but 27 360 mg sodium per 100 g. Sodium bicarbonate is a leavening agent, not a food – it reacts with acid to produce CO2 bubbles. A typical recipe uses 5–10 g per batch shared among 8–12 servings, so individual sodium contribution is modest (115–230 mg per serving). No calorie tracking needed, but note the sodium if monitoring intake.
How should I track Baking soda?
The most reliable way to track Baking soda is with a kitchen scale. Research consistently shows that visual portion estimation is off by 20–50% for most food types (Almiron-Roig et al., Appetite 2013), and even trained dietitians make errors when eyeballing portions. A quick weigh takes seconds and eliminates the biggest source of tracking inaccuracy. If you are unsure about a portion size, it is better to log slightly more rather than less — a meta-analysis (Wehling & Lusher, Am J Clin Nutr 2021) found that underreporting is the most common error, averaging 25–30% of actual intake.
