Sweeteners, tabletop, saccharin (sodium saccharin)
Whole food · Sweets
Photo: Wikipedia
Saccharin is an intensely sweet, calorie-free artificial sweetener, historically the first of its kind, with a metallic or bitter aftertaste that is often masked by blending it with other sweeteners. Nutritionally, it is essentially pure carbohydrate (89g per 100g) with no fat, fiber, or protein, but its extreme potency means a tiny pinch (about 1/32 teaspoon) provides the sweetness of a teaspoon of sugar. It is a zero-calorie option for those managing weight or blood sugar, though its sodium content (sodium saccharin) is a consideration for low-sodium diets.
Calorie split: 1% protein · 99% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love saccharin for its ability to deliver intense sweetness without any calories, making it a staple for diabetics and those on low-sugar diets. Its long history and widespread use in diet sodas, tabletop packets, and processed foods have made it a familiar, reliable sweetener in many cultures.
⚠️ Watch-outs & how to enjoy it better
Saccharin can have a metallic or bitter aftertaste, especially at high concentrations, which some people find unpleasant. It is often blended with other sweeteners like aspartame or sucralose to mask this. Those on low-sodium diets should be cautious, as sodium saccharin contains about 100 mg of sodium per gram, which can add up if used excessively. To counteract the aftertaste, use it in blends or pair with acidic foods (like citrus) that can mask bitterness. For sodium concerns, opt for calcium saccharin or limit overall intake.
Key benefits
- Zero-calorie sweetener, ideal for weight management
- Does not raise blood glucose or insulin levels
- Extremely potent; a tiny amount replaces large amounts of sugar
- Stable under heat, suitable for cooking and baking
- Long shelf life and cost-effective due to high sweetness intensity
🌍 Where it's eaten
💡 Did you know?
Saccharin was discovered by accident in 1879 when a chemist at Johns Hopkins University forgot to wash his hands before dinner and noticed a sweet taste on his food, leading to the first artificial sweetener.
Full nutrition (USDA data · scales with serving)
| Water | 8.8 g |
| Energy | 360 kcal |
| Energy | 1507 kj |
| Protein | 0.94 g |
| Total lipid (fat) | 0.00 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 89.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 85.2 g |
| Starch | 3.9 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.04 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 4.0 mg |
| Sodium, Na | 428 mg |
| Zinc, Zn | 0.01 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Sweeteners, tabletop, aspartame, EQUAL, packets — USDA does not publish this profile for Sweeteners.
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.00 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.98 g |
| Glutamic acid | 0.00 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
Is saccharin safe to consume?
Yes, saccharin is generally recognized as safe by major food safety authorities like the FDA and WHO, though it was briefly linked to bladder cancer in rats in the 1970s, which was later deemed irrelevant to humans at normal intake levels.
How does saccharin compare to sugar in sweetness?
Saccharin is about 300-500 times sweeter than sugar, so a tiny amount (about 1/32 teaspoon) can replace a teaspoon of sugar.
Can saccharin be used in baking?
Yes, saccharin is heat-stable and can be used in baking, though it may not provide the same bulk or texture as sugar, so it's often combined with bulking agents like maltodextrin.
Does saccharin contain sodium?
Yes, sodium saccharin contains about 100 mg of sodium per gram, so those on low-sodium diets should monitor intake or choose calcium saccharin instead.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.60 kcal/g · 1% calories from protein · 0.0 g fiber · 85.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 107.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.