Fish, carp
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Fish, carp is made up of 60.5% water, 10.7% fat, 0.1% sugars, and 0% alcohol.
| Water | 60.5% |
| Fat | 10.7% |
| Sugars | 0.14% |
| Alcohol | 0% |
Total solids
39.5%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
4.9%
Similar to 4.9 g of sucrose dissolved in 100g of water
Sweetness
Fish, carp is 0.14% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.14%
Nutrition
Fish, carp has 213 kcal per 100g. These calories are derived from 0.1 g of sugars, 10.7 g of fat, 7.8 g of carbohydrates, and 20 g of protein.
| Energy | 213 kcal |
| Fat | 10.7 g |
| Carbohydrates | 7.8 g |
| Sugars | 0.1 g |
| Fiber | 0.3 g |
| Protein | 20 g |