Fish, snapper
View the composition, freezing properties (FPDF, PAC), and relative sweetness (POD) of this ingredient.
Composition
Fish, snapper is made up of 61.1% water, 6.3% fat, 0.1% sugars, and 0% alcohol.
| Water | 61.1% |
| Fat | 6.26% |
| Sugars | 0.14% |
| Alcohol | 0% |
Total solids
38.9%
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)
5.1%
Similar to 5.1 g of sucrose dissolved in 100g of water
Sweetness
Fish, snapper is 0.14% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.14%
Nutrition
Fish, snapper has 185 kcal per 100g. These calories are derived from 0.1 g of sugars, 6.3 g of fat, 7.8 g of carbohydrates, and 22.8 g of protein.
| Energy | 185 kcal |
| Fat | 6.3 g |
| Carbohydrates | 7.8 g |
| Sugars | 0.1 g |
| Fiber | 0.3 g |
| Protein | 22.8 g |