Light baking ingredient
Light baking ingredient is a versatile, low-moisture dairy product made from the whey remaining after cheese production. It is commonly used in baking and cooking for its mild, slightly tangy flavor and smooth texture, and it is a staple in many Western kitchens, particularly in North America and Europe.
🍽️ Nutrition at a glance
This ingredient is high in protein and low in carbohydrates, with a moderate amount of fat. It provides essential nutrients like calcium, phosphorus, and B vitamins, and a typical serving contains around 100-150 calories.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 12 g |
| Carbs | 5 g |
| Fat | 5 g |
| Fiber | 0 g |
| Sugar | 3 g |
| Sodium | 350 mg |
| Calcium | 140 mg |
| Phosphorus | 150 mg |
| Vitamin B12 | 0.5 mcg |
| Riboflavin (B2) | 0.15 mg |
| Selenium | 10 mcg |
| Potassium | 180 mg |
| Sodium | 350 mg |
| Zinc | 0.5 mg |
Per 1/2 cup (113 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's prized for adding moisture and a subtle tang to baked goods like cheesecakes and muffins. Nutritionally, its high protein content and probiotic potential from live cultures make it a popular choice for health-conscious baking.
