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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
In the small amounts used in food processing, calcium chloride is considered safe and provides a supplemental source of calcium. It is primarily used as a functional additive to maintain food texture and as an electrolyte, rather than a primary nutritional source.
Calcium chloride contains 0 calories, 0g of carbohydrates, 0g of protein, and 0g of fat per 100g. It is a mineral salt and does not contribute any macronutrients to your diet.
Yes, calcium chloride is both vegan and gluten-free. It is an inorganic mineral salt that is not derived from animal products or grains, making it suitable for most restrictive diets.
Yes, calcium chloride is keto-friendly because it contains zero net carbs and zero sugar. It is frequently used in sugar-free electrolyte drinks to help replenish minerals lost during a ketogenic diet.
It is mainly used as a firming agent to keep canned fruits and vegetables from getting mushy. In molecular gastronomy, it is used for 'spherification' to create liquid-filled pearls, and it is also used to adjust the mineral content of water for brewing beer.
It is added to pasteurized or homogenized milk to restore the calcium balance that is disrupted during heat treatment. This helps the milk form a firmer curd and results in a better cheese yield and texture.
Yes, it is often sold as 'pickle crisp' for home canning. Adding a small amount to the brine helps keep pickles and other preserved vegetables crunchy by strengthening their pectin structure.
calcium chloride is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 1 recipes featuring calcium chloride with step-by-step instructions.
Browse recipes →Store it in a tightly sealed, airtight container in a cool, dry place. Calcium chloride is highly hygroscopic, meaning it aggressively absorbs moisture from the air and will turn into a liquid if left exposed.
As a mineral salt, calcium chloride is chemically stable and does not spoil or expire in the traditional sense. However, if it absorbs moisture and clumps, it may become difficult to measure accurately, so it is best replaced if it becomes a solid block.
While food-grade calcium chloride is safe when diluted in food or water, you should never consume the pure granules or powder directly. In its concentrated form, it can cause irritation or burns to the mouth and throat.