|Cream of Tartar
|Serving Size Tsp (3.38g) of Cream of Tartar
29.6 Servings per 100 g
6.09 Servings per 1/8 cup (30ml – 20.54 g) *
|Energy per Teaspoon serving :|
|Calories / Kilocalories||8.71 Cal / kcal||Kilojoules
|Nutrients :||Per 1/8 cup (30ml)||Per 100g
|– trans fat||0g
|– polyunsaturated fat||0g||0g|
|– monounsaturated fat||0g||0g|
|Cholesterol||0.0 mg||0.0 mg|
|– Glucose (dextrose)||0g||0g|
|Selenium, Se||– µg
|Sodium, Na||10.68 mg||52 mg|
|Potassium, K||3,389.43 mg||16,500 mg|
|Magnesium, Mg||0.4 mg||2 mg|
|Phosphorus, P||1 mg||5 mg|
|Zinc, Zn||0.09 mg||.042 mg|
|Calcium, Ca||2 mg||8 mg|
|Iron, Fe||0.76 mg||3.72 mg|
|Copper, Cu||– mg||– mg|
|Manganese, Mn||– mg||– mg|
|Vitamin C – ascorbic acid||0.00 mg||0.0 mg|
|Thiamin (vitamin B1)||0 mg||0 mg|
|Riboflavin (vitamin B2)||0 mg||0 mg|
|Niacin (vitamin B3)||0 mg||0 mg|
|Vitamin B6||0.000 mg||0.000 mg|
|Choline||0 mg||0 mg|
|Vitamin B12||0 µg
|0 IU||0 IU|
|Vitamin E (alpha-tocopherol)||0 mg||0 mg|
|Vitamin K (phylloquinone)||0.0 µg
Ingredients: Cream of Tartar
Storage instructions: Store in a cool, dry place
Average expiry time: 2 year from production date
* 1/8 US Legal Nutrition Labeling Cup equals 30ml
Cream of Tartar grams in a measuring cup amount (US measuring cup and Metric si cup)
US cup of Cream of Tartar = 162 grams = 5.71 ounces net weight
Metric cup of Cream of Tartar = 171.18 grams = 6.04 oz net wt.
Table spoon of Cream of Tartar = 10.13 grams = 0.36 oz
Teaspoon of Cream of Tartar = 3.4 grams = 0.12 oz weight
For conversion between other measuring units use the Cream of Tartar converter above.
Look for cream of tartar recipes, it isn’t actually a bad product. It is byproduct derived in some wine making. In chemistry, with chemical formula KC4H5O6, it is called Potassium bitartrate – sometimes referred to as the tartrate potassium hydrogen and a friend of my, who works full-time in catering business and in couple of part time jobs as a chef cook, just told me she calls it tartarium cream. It is used as stabilizer for foods like creams whose were whipped or eggs (whites) and so forth, substitution for salts (has low sodium) or for baking powder, for preventing discoloring of some veggies after they were boiled in hot water, sometimes for avoiding crystallization of sugary syrups.
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