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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Campden tablets are primarily used in homebrewing and winemaking to kill wild yeast and bacteria in fruit must before fermentation. They are also used to remove chlorine and chloramine from brewing water and to prevent oxidation in finished wine.
When used in the small, recommended dosages for brewing, they are generally safe for most people. However, they release sulfur dioxide, which can cause severe respiratory or allergic reactions in individuals with sulfite sensitivities or asthma.
No, Campden tablets have zero calories, protein, carbohydrates, or fats. They are a chemical processing aid composed of sodium or potassium metabisulfite and do not contribute to the nutritional profile of a beverage.
Yes, Campden tablets are both vegan and gluten-free. They are made from inorganic mineral salts and do not contain any animal-derived ingredients or grain proteins.
To remove chlorine or chloramine, crush one tablet and stir it into up to 20 gallons (75 liters) of water. The chemical reaction happens almost instantly, making the water safe for brewing immediately after mixing.
You must wait at least 24 hours after adding the crushed tablet to your fruit juice or must before adding yeast. This delay allows the sulfur dioxide gas to dissipate so it does not kill the yeast you intend to use for fermentation.
Sodium metabisulfite tablets are often used for sanitizing equipment, while potassium metabisulfite tablets are preferred for adding to wine. Potassium versions are generally favored by winemakers because they avoid adding extra sodium to the finished product.
Campden Tablet 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.
Explore more ingredients in the food additive category with complete nutrition information.
View all food additive →Discover 1 recipes featuring campden tablet with step-by-step instructions.
Browse recipes →Yes, a strong solution can be made by dissolving about 16 crushed tablets in a gallon of water to sanitize equipment. However, this produces strong sulfur fumes, so it should only be done in a well-ventilated area.
Store them in a cool, dry place in an airtight container. They are sensitive to moisture and air; if exposed, they will lose their potency and the active sulfur dioxide will dissipate over time.
Fresh tablets should be hard, bright white, and emit a very strong, pungent sulfur smell (similar to a struck match) when crushed. If they are soft, crumbly, or have no noticeable odor, they have likely expired and should be replaced.